I'm breaking my smoker cherry today with Costco pork-butt 2-pack. I bought the smallest pack they had, one butt is 5lbs and one is 6lbs.

Technically, I bought my wife this smoker for x-mas... technically. It's the Masterbuilt dual-fuel vertical from Home Depot... had awesome reviews on several sites. It had to be propane and small-form-factor for deck-use... I chose well.

Last night, da butts got smothered with mustard and I threw together a basic brown-sugar based rub... dumped some apple-cider-vinegar in a ziplock and let it sit overnight. I'm cooking at 250* and looking at about 7hrs total burn, with the last 2hrs or so wrapped in foil in a pan, and not just sitting on the grate.

Using 50/50 mix of apple/cherry chips. I hit 4hrs here in about 20mins and will take a pic. I've got a spray-bottle of applejuice/apple-cider-vinegar mix to hose it down whenever I open the door.

Just watchin the game waiting for my crew to roll over.

 

that sounds so good, be sure to take some glory pics of the meat!

 

After 4hrs exactly, I'm seeing 160* and 163* respectively, backed up within a degree with 2 thermometers... perfect.

I'm gonna let it smoke out the wood that's in there, and then foil them in about 30 minutes... should take another 2 hours or so to hit the magic 190* for pullin' nirvana.

When I pulled the thermometers out, both butts were legit gushers... full of magic juice!

Teaser pic... funny, meat looks much bigger and darker in the pic... where have I heard that before?

 

mmmm so juicy

 

I would have let the top one rain down all them lovely heart stopping juices onto the bottom one, then use the catchall pan.

 

America.jpg

 

I like you Sam.

 

Great stuff, was delicious, juicy, tender, perfect... no leftovers... perfect.

Advice for anybody getting a smoker.
1. Start earlier than you think you need to. If you find that it's done with 2 hours to go until dinner, plenty of ways to store it so it's still steaming when you open it.
2. There is nothing worse for smoking than an inaccurate thermometer. The one on the grill is probably off, so invest in a quality temp gauge for the interior temp of the grill, and for the meat.
3. Know where the "middle" of the meat is... being off in your poke by an inch or two can cause you to think you're done cooking when you're not.
4. There's no such thing as "too much rub".
5. Don't get fancy.
6. Have plenty of beer on hand.

 

i ate pigs in a blanket today

 

Looks great.

You have the same oven as I do. (off topic. Is there anyway to turn off the fricking waste pre heat cycle on it?)

 

My wife complains about that **** too... but what I hate is that the damn thing heats up the whole downstairs... literally adds 10* to the entire kitchen/livingroom area.

 

OMG me too! I could boil a kettle of water with just the blower below the back splash.

I only like it to keep food warm if it finishes before the rest of the dishes.

What's the waste pre heat cycle? Is that blower on when it's trying to preheat?

 

I warm my butter there.


But I'll never buy a GE appliance ever again; I had a similar glasstop GE profile stove/oven as well as a matching profile fridge and dishwasher. All sucked. GE = Chinese garbage. Acutally I shouldnt say that, it gives garbage a bad name.

 

My GE dishwasher is well over 25 years old, and still works fine. We use it at least twice a week. **** on the front broke, and I have never gotten around to fixing it. Other than that, it's never had a problem.

 

It's not about lasting, it's about lasting and working correctly. You don't see any cars with radiator fans on all the time, it'd take forever to heat up.

 

reminds me of the BEGi water reroute from the heater core outlet back to the upper hose.

 

Did somebody say food?
I love food!
Sam that looks banging!!!
Here are some pics of our xmas feast, my dad is still kind of teaching me, so I am not going to claim to have done this myself.

 

This thread

 

I mean it does technically fix the over heating issue.