First time solo making bbq. Thoughts?

pinkbunny

pinkbunny

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So, I've made bbq before, with my church, or uncle, but never by myself.

I got a Weber smoker, a box of Kingford charcoal briquettes, and applewood chips. I picked up a 8.39 lb pork butt.

Made some rub(https://www.charbroil.com/community/dry-bbq-rub-recipe/), covered the butt in rub, let sit in the refrigerator at 6:30pm. Tomorrow, at 6 am, I'll remove the meat from the refrigerator. At 7am, I plan on filling the weber with most of the charcoal, make a hole in the center. Use about 15 or so briquettes in a chimney to burn to coals, pour into the center, and then throw on several handfuls of chips. Fill tray above with water, and set on the butt, fat side up.

Cook at 225 for about 12 hours. If it's not up to 195 or so by then, I'll cover in foil and cook in the oven at 225, the actually smoke seeping in, as I understand it, already happened in the first 4-5 hours, so there's no point in continuing to rely on the smoker. After it has cooled overnight, will shred in the morning.

Plan on making this sauce(https://recipegoldmine.com/grillsauce/cheerwine-barbecue-sauce.html).

Any thoughts?
 
You're on the right track !
Just watch that you don't get too many briquettes going, much harder to turn the heat down, than to bring it up.
Charcoal will require a watchful eye, try not to get distracted and keep watch on the temp.
If it's getting too much bark, cover those areas with foil.

We require pics, before, during, after.

Good Luck !
 
The only thought I have is about your location. Is "here" where I am or somewhere else?
 
Sounds like you got it.....i also use the Weber, smoky mountain sounds like u got just like mine. Couple things, definitely start with only 10 or so bricquettes like mirac said its alot easier to make it hitter than cooler, also use the top vent fully open or the smoke will hold in the top and make it taste burnt and bitter. I'd also start on the lighter side of smoke maybe a handful or so, personally I find the chunks works better for me. Good look, and without pics its all just lies and stories.
 
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Love2shoot said:
Sounds like you got it.....i also use the Weber, smoky mountain sounds like u got just like mine. Couple things, definitely start with only 10 or so bricquettes like mirac said its alot easier to make it hitter than cooler, also use the top vent fully open or the smoke will hold in the top and make it taste burnt and bitter. I'd also start on the lighter side of smoke maybe a handful or so, personally I find the chunks works better for me. Good look, and without pics its all just lies and stories.
Click to expand...

That's the one. Haven't actually used it yet. Was planning on doing this:


Right around 3 minutes. So, you think instead of doing the entire thing(most unburnt, and use a small amount of coals to burn) at once, to add charcoal as I go?
 
No, sorry if it sounded that way. That is how I do it too, put unlit charcoal all around and a small circle in center with no charcoal, then light the 10 briquettes and put em in the center. I now use a digital blower for it that I added over time, but when I started out without it I would have all 3 vents on bottom open less than half and it would sit around 225. It should be a steady light flow of smoke not pouring out. Definitely have to watch it because it can get away quick and climb to 300. Biggest advice is leave that damn lid on hahaha. Nothing good happens quick :)
 
I'm afraid to ask the meaning of "digital blower" anywhere other than Tortola.

:rolleyes:
 
I have been cooking on a Weber Smokey Mountain for over 15 years (which doesn't make me an expert). To the advice above I would add: don't make frequent adjustments to your vents trying to get your cooking temperature exactly 225, or 250, or whatever. Chasing temperature will drive you nuts and doesn't really do any good. Typically your smoker will settle in at some temperature close to what you want; anything between 225 and 275 will be fine. If you do adjust the vents give the smoker at least 20 minutes to react and again settle in to a steady temperature. I too like wood chunks better than chips, but use what you have. Don't be taking off the lid to peek - "if you're lookin' you ain't cookin' ". You can get a pretty good look by peeking through the top vent with a good led flashlight. Above all relax, be patient, and enjoy! Pork butts are very forgiving, it's hard to really mess one up, and even if it isn't perfect it'll be mighty good.
One more thing: when my pork butts hit my target temperature (around 195-200 degrees) I take them off the smoker, wrap tightly in foil, and put them into a small cooler to rest for about an hour, then pull them while they're still hot. I have never waited much more than an hour before pulling, though the cooler will keep them hot for quite a while.
 
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Like the above post (er), I use chunks instead of chips. I have the same smoker and use it religiously lol. Don't worry so much about time, but let the internal temp be your guide. You'll go through an hour or so of a stall somewhere around 165-170 or so. Don't let it freak you out. Wait it out and the temp will start to rise again toward your goal of 195.

Good luck and let's see some pics when done :)
 
Update 1: My brother offered to help, and to get charcoal briquettes(decided to switch from chunk to briquette). He was...on his own time. Didn't get the smoker heated up and meat put on the grill until 9:52.

Fresh meat:
swYSaxx.jpg


Just put on smoker:
WDLzJWh.jpg


I'm going to finish in the oven around 6pm to make it finish quicker.
 
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Looks like a DAMN FINE start :) ...... someone else mentioned it also, but dont worry about when it stalls at 165 for an hour or so. Youll be tempted to raise temp etc, dont do it..... BBQ has no ready time, done when its done :) I also sometimes spritz it every hour or 2 with a mix of apple cider vinegar and extra virgin olive oil
 
Mirac said:
:eek:

Fail [/thread]

:(



:D
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I know, usually I'd do the entire time in the smoker. My thoughts were this:
The point of smoking is the get the smoke flavor. You can get to 200F over a long time in an oven, so obviously the reason for smoking is to do it and get smoke.
Most smoke flavor, from what I have read, happens in the first few hours.
Cooking in the oven doesn't give you as good of a bark.
I don't care about bark, I care about fall off the bone tender and smokey flavor.

Taking that into account, any other reason to continue the entire time? I am just worried it won't finish until early morning if I do it in the smoker, and don't want to recharcoal.
 
no other reason, .. just that it's done when it's done. And if you have to drag butt outa bed in the middle of the night while it's raining, with a flashlight... just makes it taste that much sweeter.
 
pinkbunny said:
Most smoke flavor, from what I have read, happens in the first few hours.
Click to expand...

I do believe this to be true also, I think its somewhere AROUND 135 145ish. For example I will wrap my ribs or sometimes the butt after that temp just to tenderize and accelerate the cooking, you can try that instead of putting in an oven,just wrap it plus you get AMAZING juices which should go right back into the meat when shredded hahaha. I use a tinfoil pan and then zlum foil for the top. The melting fat becomes a delicious rub mixed liquid...... Damn I am hungry now.
 
Update 2:
So, I cooked around 225 from 9:52 until 6 pm. Then I put on a tray and covered with foil and cooked in the oven at 235 until 9:45. I raised the temperature to 250 and cooked until 10:45. Removed, let sit 30 minutes, and deboned and defatted(I know, a lot of y'all love the fat, we don't) the meat, and let sit in the refrigerator. Will pull and dice a bit finer when I get off work. So, here's the before pulling/dicing:

XXvS5eb.jpg



Also, on the bbq sauce front, I used that recipe, added one diced clove of garlic, a dash onion powder, and a 1/8 tsp smoked paprika. Halfway through the cook, I removed the red pepper flakes and garlic, as it was a bit too hot. Simmered about 40 minutes, found it was still too soupy, and thickened with 2tb of water and cornstarch(each) mixture. Made about 30 oz.
 
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lookin like its got some good smoke and some good crust/bark on there. Dont try and tell me you didnt taste it hahaha, how was it? Also when you reheat for sandwiches or something you can try throwing it in a pan, get it hot, put a LITTLE bit of water in the pan away from the pork and cover... it will steam it a bit and bring back alot of moisture if it loses it.
 
Love2shoot said:
lookin like its got some good smoke and some good crust/bark on there. Dont try and tell me you didnt taste it hahaha, how was it? Also when you reheat for sandwiches or something you can try throwing it in a pan, get it hot, put a LITTLE bit of water in the pan away from the pork and cover... it will steam it a bit and bring back alot of moisture if it loses it.
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Much better than the bbq I normally make in a group. The groups i do it with usually forego a rub, this added something special. The smoke was just right!
 
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