First attempt at smoking

Fired up my new smoker today. Did jerky and a beef roast. Sliced the roast thin for sandwhiches tomorrow. (Thought I had a pic of the jerky, guess not).
DT

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Damn that looks good DT!! 🤤🤤

If your going to tease us with pics, you have to share! I’ll bring the pretzel bread buns and horseradish sauce lol

Looks great. How was the Jerky flavor?

Very good. I had to vacuum bag and freeze a bunch so I would stop eating it all. Lol
DT

What was the cut of beef?

Denny O wrote:

What was the cut of beef?

It was just a top round roast. I need to ease into it and didn’t want to screw up something on my first try.
DT

deertracker wrote:

<div class=”d4p-bbt-quote-title”>Denny O wrote:</div>
What was the cut of beef?

It was just a top round roast. I need to ease into it and didn’t want to screw up something on my first try.
DT

I’m with you on this DT. My granddaughter gave me a smoker 3-4 years ago she won at Cabela’s. Still chicken sheet to use it and ruin meat.

Pork shoulder on sale for $1/lb. is about as screw up free as you can get when people are first starting out in the smoking world.

Look on the brite side – You screw it up and the dogs will be eating good.

Eelpoutguy wrote:

Look on the brite side – You screw it up and the dogs will be eating good.

yea no arguement from me!!!!!

Eelpoutguy wrote:

Look on the brite side – You screw it up and the dogs will be eating good.

yea no arguement from me!!!!!

Alagnak Pete wrote:

Pork shoulder on sale for $1/lb. is about as screw up free as you can get when people are first starting out in the smoking world.

been thinking of chicken first…..take 4 …..2 wet brine, 2 a rub. but yea at that price!!!!!!

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Red, green and yellow peppers with onions and mushrooms. Tasted amazing.
DT

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Awe gawd my favorite sammich.

Alagnak Pete wrote:

Pork shoulder on sale for $1/lb. is about as screw up free as you can get when people are first starting out in the smoking world.

X2

I’ll have to keep an eye out. Where I stopped, I got the cheapest per pound they had. Turned out excellent.
DT

Great work, a good beef roast is one of my family’s favorite things to smoke!

Yum!

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Mmm I had these baby’s this weekend 7 hours at 250.

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I just made this for Sharon last week and it came out fantastic. It is hard to mess up and there are no expensive cuts you need to buy.

Ingredients:
o 1 lb ground beef
o 1 lb ground pork
o 1 lb thick cut bacon
o 1 egg
o brown sugar
o garlic powder
o Worcestershire sauce
o Italian breadcrumbs
o Fine shredded provolone cheese
o Fine shredded mozzarella cheese
o 2 slices of provolone cheese
o 1 green pepper
o 1 red pepper
o 1 sweet onion
o Yellow mustard
o BBQ sauce
Directions:
1. Combine beef, pork, egg, brown sugar, Worcestershire sauce, Italian breadcrumbs, yellow mustard, BBQ sauce, and garlic powder together. Cover and refrigerate overnight. You can also use your favorite Meat Loaf recipe here instead.
2. Chop onion, green pepper, and red pepper up and sauté
3. Flatten meat to 1/4-3/8” thick on to wax paper.
4. Place the provolone cheese on one end of the meat.
5. Spread sautéed peppers evenly acrost meat.
6. Sprinkle cheese over peppers.
7. Roll up the meat into a round log starting on the side with the cheese slices and transfer into a tinfoil pan.
8. Lay the bacon on top.
9. Smoke for 225 degrees for 2.5 hours or until the internal temp hits 165 degrees.
10. Dump out grease than let it sit in the smoker for another 5 min.

Rodwork wrote:

I just made this for Sharon last week and it came out fantastic. It is hard to mess up and there are no expensive cuts you need to buy.

Gah… that was SO good Mike that I didn’t even think to take a picture first! Nick and I are still talking about how delicious everything was. Thanks again! 😋🤤

Pork shoulder on sale for $1/lb. is about as screw up free as you can get when people are first starting out in the smoking world.

X2

I also just got a smoker and now have the pork butt for my first attempt.
Any advice on how to smoke it.

@eyekatcher
Here is a wright up I did many years ago. Not saying anything other than just take a look for just a guide. Make it your own!!

“Denny O’s Pulled Pork

My smoker is a gas fired, water pan and cast iron wood chunk pan.
Constant temperatures low heat and slow cook, blue smoke not black smoke!

Pork butts! Not a picnic or Boston, but “The BUTT” Y bone and all “A Packer” no trimming! Try to purchase your pork butts rather close in weight to each other. Pulled pork is the most forgiving and of the longest process to do in the smoker in my opinion. Mine takes me 16 hours start of the day of smoke till I pull and bag it. If I remember right a pair of pork butts will bag about 8ish quart Ziploc freezer bags.

Here is a basic way.
Combine all your rub spices in a bowl, mix and set aside. Unwrap pork butts (whole w/ bone) and slather in yellow mustard. Mustard is the bonding agent and has no affect on flavor. Rub (a term not a litteral action. Shack on and vertical pat down to make solid contact with the meats surface.) pork butts down with the spices make sure to get every nook and cranny. Shake more rub over the top. Wrap the butts individually in plastic wrap and place in the refrigerator overnight.

The early morning of the smoke set out the meat to allow it to rise to room temp and lite the smoker. Pre-heat and keep smoker to 225 not exceeding 235/240. Put foil pans on the bottom most rack under the butts, just not the in pans. Place the butts directly on the rack above the pans in the smoker fat side up and smoke till internal temp reaches 160 or so. Note: Butts will do a temperature stall in the 140 /155 internal for sometimes hours, do not worry and keep doing the same thing. Replenish your water and wood chunk bowl till they come to an internal temp of 160/165 degrees. (When I check water and replenish the wood as needed I spray down with apple juice once / hour or so).

At 160ish internal temp, double wrap them individually in heavy duty tin foil and spray down liberally with apple juice. Set the foiled buts in a foil pan (you want to keep all the juice!) and set back into the smoker. Let the butts cook at that cabinet temp (225) until they reach about 200 +/- degrees internal (195 to 205 for pulled). Keep the water going there is no need for wood now. At this point you could use your kitchen oven if you prefer. (For 1/2″ sliced pork the IT temp might be 170ish.)

@ 200ish internal degrees wrap the doubled foil butts in an old towel and put them in a small cooler for at least two hours or till next morning (no ice just a small tightly closed insulated container) So GO TO BED! . The pork will still almost be too hot to handle when you remove them from the cooler. The bone slips out with no restriction and the smell will kill ya! Carefully cut most all fats that you can before pulling the muscle meat. Use rubber gloves and pull your pork, LOL! (bad choice of words cause there is no effort at all to pull it) With a couple forks keep all the juice with it or just tear it apart with your glove covered hands! Ya just got’a sample it!!! Serve with your favorite bbq sauce or none!

OYE! Cheers!
Denny O

March- 29-2018 two butts, @ 8.25 and 8.5 pounds. Injected for the first time with creole butter and more to make it streatch, (never injected PB before) A combination of “Catus Dust and Southweat seasoning. Started the smoker @ near 6AM meat on with smoke @ 6:45, Spritzed wuth Dr Pepper every hour, foiled when they hit 160 to 164 IT by 3:30. They had an hour to 1.5 hour stall and hit 202 by 9:50 and then put in cooler till morning with packed towels.”

I started with Marlboro’s.

Gud 1 BK!

2 briskets and a pork shoulder today. Eating one brisket for dinner. Shredding the pork to freeze for sandwhiches.
DT

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First attempt at snack sticks,ps seasoning #602 and 25 lbs of ground beef.
20mm casing,sure glad I didn’t use 10mm casing or there would of been 4 miles of them!!

A third was done with each of the following methods, pellet grill, electric smoker and oven,all very good with their distinct flavors.

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