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Breaking in the new smoker #5414982 04/27/20 07:58 PM
Joined: Jun 2017
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JustN89 Offline OP
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Finally got around to getting a smoker. I've never had one before, but I've wanted one for quite some time. It's nothing fancy, but it works great! It's a Weber Smokey Mountain which I got for right around $350 or so. Ran a dry run on it just to get some of the oils off, but threw on a small, 4 lb boston butt for me and the wife this weekend. It had the shoulder blade removed so it looked a little funny while cooking, but it tasted great and made some awesome sandwiches! Cook time was around 8 hours, unwrapped, at 250F and pulled off at 203F internal. Seasoned it with a pair of Meat Church dry rubs, which was a first for me. They're pretty darn good, although a bit on the pricey side.

20200425_180744.jpg20200425_181541.jpg
Re: Breaking in the new smoker [Re: JustN89] #5415001 04/27/20 08:15 PM
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double vanos Offline
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Demolished that boston butt nicely. Good job!


Sabine Schmitz is the Queen of the 'Ring; Svetlana Kapanina is the Queen of the SKIES...
Re: Breaking in the new smoker [Re: JustN89] #5415002 04/27/20 08:15 PM
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John_Conrad Offline
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slobber
lets break bread


Safety doesn't happen by accident.--author unknown
Re: Breaking in the new smoker [Re: JustN89] #5415022 04/27/20 08:33 PM
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redhat Offline
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Dang that looks good enough for me to eat the whole thing grin


20 Accord 2.0T - M1EP 5W-30, PLM A02, 2k
19 F150 2.7 - MCSB 5W-30, FL2062, 18k
84 JD 316 Repowered w/Vanguard 18
Re: Breaking in the new smoker [Re: JustN89] #5415034 04/27/20 08:39 PM
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Marco620 Offline
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Will be over shortly.


15' Civic r18, 335,000 mi M1 0w30/5w30 & LG Biotech,Castrol CVT Fluid,Redline Si-1
Dog Whisperer! Honda/Acura nerd; detest ethanol,wind, and anything vegan.


Re: Breaking in the new smoker [Re: Marco620] #5415052 04/27/20 09:00 PM
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53' Stude Offline
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Originally Posted by Marco620
Will be over shortly.


Me too
slobber


2009 Toyota Camry LE
Re: Breaking in the new smoker [Re: JustN89] #5415055 04/27/20 09:02 PM
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nwjones18 Offline
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Good work. I smoked a chuck roast tonight and sliced it for french dip sandwiches. Was something different and turned out well.


2016 Ram 1500 5.7 Hemi 30k QSUD 5w-20 Mopar filter
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1988 F-150. 4.9 I6 251k. 10w-40 QSHM Motorcraft FL1A

Re: Breaking in the new smoker [Re: JustN89] #5415105 04/27/20 09:39 PM
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BlueOvalFitter Offline
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Did you season it before smoking? You're supposed to use PAM cooking spray, or similar, to spray the whole inside down with, grills included. shrug


2007 F150, 4.2 V6
Havoline PRO DS 5W20, M1-209A
"One Filter, One OCI!"
"One Box, One OCI!"
Re: Breaking in the new smoker [Re: JustN89] #5415107 04/27/20 09:41 PM
Joined: Feb 2003
Posts: 7,087
BlueOvalFitter Offline
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Originally Posted by JustN89
Finally got around to getting a smoker. I've never had one before, but I've wanted one for quite some time. It's nothing fancy, but it works great! It's a Weber Smokey Mountain which I got for right around $350 or so. Ran a dry run on it just to get some of the oils off, but threw on a small, 4 lb boston butt for me and the wife this weekend. It had the shoulder blade removed so it looked a little funny while cooking, but it tasted great and made some awesome sandwiches! Cook time was around 8 hours, unwrapped, at 250F and pulled off at 203F internal. Seasoned it with a pair of Meat Church dry rubs, which was a first for me. They're pretty darn good, although a bit on the pricey side.

I usually smoke pork meat to an internal temperature of 150/155*.


2007 F150, 4.2 V6
Havoline PRO DS 5W20, M1-209A
"One Filter, One OCI!"
"One Box, One OCI!"
Re: Breaking in the new smoker [Re: BlueOvalFitter] #5415307 04/28/20 06:26 AM
Joined: Jun 2017
Posts: 1,190
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JustN89 Offline OP
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Originally Posted by BlueOvalFitter
I usually smoke pork meat to an internal temperature of 150/155*.

Around there is when pork is cooked all of the way through (I usually shoot for 145F), but with the boston butt, you don't start getting tender meat until 200F or so. Some pull it a bit early, around 195ish, but i've noticed that it's a little tough and dry if pulled before at least 200F. I threw a bacon-wrapped pork tenderloin on the grill a few weekends back though. Pulled it off at 143F, let it rest and finish cooking wrapped on the counter. It was great!

Re: Breaking in the new smoker [Re: JustN89] #5415315 04/28/20 06:40 AM
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diyjake Offline
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That looks great! Weber Smokey Mountain is a fantastic smoker and once you get it figured it you will love it.

Re: Breaking in the new smoker [Re: JustN89] #5415365 04/28/20 07:57 AM
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LotI Offline
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WSM was my gateway smoker over 10 years ago! Now my back yard also has a pellet smoker and kamado.

I found that Kingsford Competition briquettes work well. They are an all-natural, no filler version from Kingsford.


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Re: Breaking in the new smoker [Re: JustN89] #5416448 04/29/20 01:23 PM
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Duffyjr Offline
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I don't go by temp when cooking shoulders or any roast for that matter, when it starts to fall apart is when it's done.

OP the crust on that looks really good.


89 GMC Sierra Advanced 5w30/TG
08 Lucerne CX Advanced 5w30/TG
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Re: Breaking in the new smoker [Re: JustN89] #5416973 04/30/20 02:04 AM
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BlueOvalFitter Offline
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Originally Posted by JustN89
Originally Posted by BlueOvalFitter
I usually smoke pork meat to an internal temperature of 150/155*.

Around there is when pork is cooked all of the way through (I usually shoot for 145F), but with the boston butt, you don't start getting tender meat until 200F or so. Some pull it a bit early, around 195ish, but i've noticed that it's a little tough and dry if pulled before at least 200F. I threw a bacon-wrapped pork tenderloin on the grill a few weekends back though. Pulled it off at 143F, let it rest and finish cooking wrapped on the counter. It was great!

I don't like pulled pork AT ALL! I rather have my pork meat in chunks, or sliced.


2007 F150, 4.2 V6
Havoline PRO DS 5W20, M1-209A
"One Filter, One OCI!"
"One Box, One OCI!"
Re: Breaking in the new smoker [Re: Duffyjr] #5417027 04/30/20 06:41 AM
Joined: Jun 2017
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JustN89 Offline OP
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Originally Posted by Duffyjr
I don't go by temp when cooking shoulders or any roast for that matter, when it starts to fall apart is when it's done.

OP the crust on that looks really good.

Yeah, I go by how the meat feels when I stick it with the temp probe- I was looking for a room temperature butter level of resistance. I just noted what the temperature was and figured I'd share since that's a little more detail/accurate than me just saying "it felt right". Thanks!

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