Good lookin' PB Max.
db
db
Thank you, will by doing Jerky next, just sliced it up, and seasoned it , I put mine on Bambo picks, picts to follow when done
Max,
If you would, can you post you PB in the Pork section? I like to keep this thread for PB 101 questions.
Also, check out the post about "posting pics" in the Open Forum and that might help for a way to put them all in one post.
If you would, can you post you PB in the Pork section? I like to keep this thread for PB 101 questions.
Also, check out the post about "posting pics" in the Open Forum and that might help for a way to put them all in one post.
How about a "Reader's Digest" verison at the very front of this post with all the pertinent info for a 1st time user? Like rub/no rub (time included), cooking temp, time, mop or no mop, etc. Lots of good stuff here for after you get the thing cooking but a concise "to do" up front would help. Thanks!
I will try
quote:Originally posted by MaxD:
I will try
It's pretty easy, just go to the top of this forum where all the threads are listed. Click on "new" and select "discussion" Just put a good explanation for the title and do everything you posted here.
You've got a lot of relevant data, you can actually copy from here and past it there.
If you need help, just PM me.
Smokin'
I agree with Big Tub. Smoking my first PB tmro. 6.5lbs.
Silly newbie questions but this is what 101 is about. Dale mentioned aluminum pans. I smoke meatloaf in an aluminum pan. You don't do this with a PB do you?
Your ribs 101 gave specific info to start your adventure (basically 3 hrs then check every 30-45 min until done. spray with apple juice each time door is opened).
I know PBs vary but can you do something similar for all 101s? For example, start by getting a X lb PB, start checking / basting every X often, etc...
Silly newbie questions but this is what 101 is about. Dale mentioned aluminum pans. I smoke meatloaf in an aluminum pan. You don't do this with a PB do you?
Your ribs 101 gave specific info to start your adventure (basically 3 hrs then check every 30-45 min until done. spray with apple juice each time door is opened).
I know PBs vary but can you do something similar for all 101s? For example, start by getting a X lb PB, start checking / basting every X often, etc...
Just place the pork butt on the smoker's rack. Smoke will get to all sides of the butt. You don't want the butt sitting in a pan where it will sit in its juices, kinda like poaching the bottom. Bark will form on all sides while sitting on a rack.
Krash,the reason Smokin' might not post that approach is most of the experienced cooks will say.
Buy an 8-10 lb ,bonein butt.
Be sure the cooking point on the rack is around 220*-235*,set butt there,insert probe of remote therm.
When it gets about 195*,open door,wiggle the bone,and check temps a couple places.
If not done,cook another 3-5 *.
Remove, foil and hold a couple hrs,or until needed.
Most others would have varying techniques,as well.
Buy an 8-10 lb ,bonein butt.
Be sure the cooking point on the rack is around 220*-235*,set butt there,insert probe of remote therm.
When it gets about 195*,open door,wiggle the bone,and check temps a couple places.
If not done,cook another 3-5 *.
Remove, foil and hold a couple hrs,or until needed.
Most others would have varying techniques,as well.
Okie,
Very much of a newbie here. Just received my SM045 and on my second smoke. First try on ribs were easy and delicious. Now have a PB in and just pushing thought the plateau. Question on your baste/serving sauce though. Do you mince the garlic or put the whole clove in and remove after cooking? Thanks for your help and for all the great info.
Very much of a newbie here. Just received my SM045 and on my second smoke. First try on ribs were easy and delicious. Now have a PB in and just pushing thought the plateau. Question on your baste/serving sauce though. Do you mince the garlic or put the whole clove in and remove after cooking? Thanks for your help and for all the great info.