Rookie

Geneo -- Congrats on your purchase (you'll not be disappointed) and welcome to the forum!!!

Everyone's taste for smoke is different. Some like it heavy, some like just a touch. Poultry takes on smoke much quicker and heavier that pork or beef. For my wings I usually use just a ounce of hickory. Remember too that each wood has its own characteristics. Hickory and oak probably the most common woods used. Hickory is a bit heavy while oak is a tad milder. Do a search on wood - the "Search" function is at the top of the page.

Do a lot of reading, especially SmokinOkie's BBQ Guide, CS Owner's Archeives and Favorite Recipes.

Lots of great folks here who can and will help you through about any situation you can dream of.

Good luck on future smokes!!!

Wheelz


Thanks you the man. I'm thinking about a brisket as my next trial. Makes sense about the chicken taking on a lot more smoke now that I think about it. Ribs and a brisket this weekend!!! Question: what's the best way to judge the temp on the brisket also what wood you use? I have a ton of Hickory and mesquite. Have a great day!!

Geneo

You'll have to describe the brisket; whole packer or flat. I use hickory on most all my briskets. I avoid mesquite. Too easy to over-smoke and I don't care for the bitter taste. Again, that's just me.

Rookie, Fresno here, what do you mean "what's the best way to judge the temp".....you get yourself a poulder thermometer. Insert it into the brisket, and that way you know exactly what is happening.....by the way, you don't "judge" jack. This is a science dude.

Fresno,


Sorry if I offended you with my silly question!! We all can't be a as perfect as you are. Like I said, the only thing I smoked so far was chicken dude.

No offense taken. Welcome to the forum, you will really like it. Go to "smokin' okie barbecue guide" at the top of this page and click on "brisket 101" for some real detailed instructions.
Let me know if that helped.

Fresno

He probably means how does one judge the doneness. Lighten up, he's new just like we all were at one time or another. Not to be argumentative but I think BBQ is more of an art than science.

Now, back to Gene's question on brisket...

I would try a boston pork butt. It's real easy, and I would recommend getting a temp probe.

Geneo, I agree with Dave0320. Pork butt's are easy to do and in addition to eating great they "season" the smoker. There is alot of talk about boneless vs. bone in, that is your preference. I like "bone in" because I think it lends flavor. Just follow the guide, plan on a long smoke with this, my first was 23 and a half hours. Worth the wait though.

Fresno

Guys,


Done deal, I'll try the pork Butt...What's the ideal internal temp I'm looking for? And about how long would you say it would need to be smoked (generaly speaking)? Should I put the rub on over night?

Geneo -- Everyone has their own opinion but I feel safe in saying that 190 - 205 is your desired internal temp. Personally I go for 195 and like it. Read SmokinOlie's Pork Butt 101for some great and very informative info. You'll learn a lot.

Lately I hae been doig mine over night. I set the temp at 200 and throw the butt in. In thhe mornig I crank it up to 225 until I reach my desired internal temp. Every butt is different. Some will take 1 1/2 hr per lb while others will take 2-2 1/2 per.

Watch for the infamous "plateau." The internal temp will rise steadly to about 160 then really slow down. You'll think something is wrong. Just kick back and relax as it will take a while to get thru the pateau. Just keep watching for your desired iternal temp.

When your butt is finished you can let it rest for a half hour and pull it.

geno,
if you want to do a brisket my advice is get a full packer. reason is the fat cap. on your 1st try try this;
1- don't trim it. as you gain experience you will learn how much fat to trim away.
2- for 2- maybe 3 hours try to keep your temps under 200 this will let the meat take up more smoke. also put your brisket in cold.
3- after the smoke go to around 225 to no more than 250f and let it cook. this of course will require a number of beers but this is supposed to be fun
4- when you get an internal temp of say 165 wrap it in foil and put her back in
5- at around 180 take it out leave it wrapped and thru the miracle of physics let it set until you see 190 or there abouts.
open it up let sit 30 mins and cut the beast up.

just keep good notes and in no time you can hit the sweet spot everytime
hope this helps
jack

Jack,


Thanks man! I'll take your advice and will do the brisket that way. I'll let you know how it turns out as far as the beers goes......That's the best part! Oh yeah, which wood would you use??

Cheers!!!
Geneo

Rookie,

No worries here, we'll help you through this. I'd pick one thing, try it, and get good and move on to the next. Trying to get good on everything at once is pretty hard.

Keep REALLY good notes and read in the forum(s) and give ita good.

I'd do a pork butt for my first big smoke, as it's a whole lot more forgiving. Don't get a picnic, you want a full Boston Butt, maybe 7 or 8 lbs if you can find one.

Jack, Jack, Jack.

I liked the recipe until you hit the "f" word. The CS's do such a great job retaining moisture, that I never have to foil a full brisket. That's a full brisket with a full fat cap. Flats are a different problem.

Except for contests, I don't use foil at home for almost anything (except my wifes Beef Ribs she likes).

For me, foil changes the outside texture of the brisket too much.

But hey, that's just my thought. For newbies and rookies, foil will help them overcome a lot of problems (tenderness, moisture)

I'm pretty simple, in method and flavors when it comes to beef in a smoker.

For me, when someone can produce great bbq without ever touching foil, that's the sign of someone who really knows his meat and his smoker. But I'm old school and can't help that view.

Russ

Russ,


Your the man I see! Thanks for the input, See, this is why I'm glad I bought Cook shack!! They actually care how you use there products. Any way I got a ton of great info from all of you and I got a big weekend infront of me. I'm drooling over here. Thanks a million guys, hey maybe in the future I can return the favor.

G

Nah, I'm not the man, just someone who types a lot.

Glad to be of help, there's a great group of guys/gals here and you'll soon be a BBQ King in your neighborhood.

Russ

My smokette is here. All I have to do is get a steak knife to saw open the box!

Saw away Kathy you are going to be amazed at the BBQ it produces with no hassle!

I am going to go to SAms Club and look for a Butt. That sounds funny..I am not used to talking so freely about butts. I have Head Country Seasoning from Ponca City.Think that is okay for a rub?

Get used to it Kathy Soon you'll not only be looking for butts but rubbing them too Just make sure that while you're at the store, the butts you're looking at and rubbing are pork

Good luck!

BTW - Did you ever get the box open..? LOL

most any rub works with pork. after a time you will find a favorite. by that time you will be making your own.

Wheelz,
I am ROFLMAO..

Does it matter what kind of wood you use to season it?Seems like a waste of wood.Maybe I will buy the fatty butt (ahem) and at least if it is too bitter the dogd next door will eat it.

Most any wood will do as long as it's fruit or nut-bearing. Don't ever use conifer (pine, cedar, etc) for smoking! Fat butts are nice

Generally you will find hickory and mesquite at any walmart or home depot in bags. Of these 2 I would use the hickory to season and for most cooking.
I'm particular to green oak myself.

Green oak? Didn't they say not to use green wood? We have a pecan tree that is old and gradually losing branches,especially durring Tornado season. I will start keeping some and letting it dry. I got a sample box of wood with the Smoker so will use dsome of the hickory.
Wheelz, with your statement about butts it is easy to tell you are from AR. Ha.Just kidding..just kidding...

Kathy, good to see another okie. Go to Sam's (are you in OKC or Florida, can't tell) but ask the meat manager for a pair of butts.

Season the smoker first, without any food with several ounces of wood.

Then follow pork butt 101 (see the info at the top of the page? click on Barbecue guide and there are some details about Butts in PB 101)

The butts are a very forgiving cut of meat and they'll come out great.

I guess it's my personal taste. When smoking I just take my trusty saw to the old oak tree, lope off a branch that will fit in the wood box.
I do have a pretty good selection of wood for differnt things butt oak is my favorite.

Smokin,I am in OKC. I saw bone in Boston butts at Sams today. So I have to ask for the boneless pair of butts? I bought a 3 pk of baby backs to do after I get brave enough.