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The CS 025 was delivered Monday. Broke it in Monday evening as directed by the Forum - hickory, no foil. Tonight thought I'd do a first smoke with smoked almonds. Don't have time during a weeknight for a PB. Thought the smoked almonds would make a great addition to a care package for a son deployed in Iraq. 3 lbs. almonds from Costco in the smoker. When the CS temp raised to 257, lowered the temp setting to 190 (funny, it did better on the initial break-in as far as temp stability). Should be done shortly. PB to be brined tomorrow for the 'real' test this weekend.
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1st thing, tell your son thanks for me. I appreciate the brave men and women that make it possible for me to have the freedoms that our forefathers dreamed of passing on.

Now about that smoker. It will run the first 20 minutes on high. It is programed like this, so the wood will start smoking. If you are concerned of the extra heat, just open the door to dump it.

I guess someday, I'm gonna have to try brining a PB. I just don't have the patience for it right now. I use the KISS method, rub about an hour before cooking and into the smoker on 225* for about 2 hrs/lb, that is until 195* internally. Rest about an hour and eat the best PB most cooks have ever made.

Good luck on your new TOY!
Brining a PB doesn't help a lot. Because of the size, you'd have to brine it a day or even two for it to penetrate very far.

My suggest for a first time is no brine, no injection, just a rub and smoke. Start with that build a baseline of how it works then start experimenting with various options. If you brine the first time you won't know if it's the brine or something else when it comes out good.
my first pork butt was done just as smokin recommends, it was so good and received by the family so well i was afraid to change it up. the only modification i have gone to is an apple juice and rub injection prior to the rub. you process all these different methods and suggestions, but the KISS method is money in the bank in my opinion

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