First ever smoke

SouthernSmoke · December 2012

Hey everyone, I am a newcomer to the forum and to the smoking world all together. Today, I tried smoking for the very first time! My girlfriend gave me a LBGE for Christmas this year and I have been itching to try it out. Last night, I threw on a 7.5lb Boston butt over hickory chunks and pecan chips with a dome temp of 235-255. At about 10am, I ran out of lump in the Egg. I thought I had added enough, but I guess I was wrong (lesson learned). After making some minor adjustments, I was back in business and smoking again! I believe one of the problems was that I let the initial dome temp get too high when getting started (it got to almost 400 degrees). The butt stalled at around 172 for about two hours, but I kept calm and smoked on making no adjustments until it reached an IT of 200. The bone pulled out of the meat with ease and was extremely moist. I am very pleased with the outcome and am excited to be a member this forum and to learn my way in the smoking world! Below, you will see the final product!

Tjcoley · December 2012

First off, congrats on a successful cook. The end result is what counts and looks like you nailed it. A couple of things. Try to catch the temp on the way up when it's about 50 degrees of where you want to end up and start adjusting the vents to not over shoot. It's easier to raise the temp than to lower it. For an overnight low and slow, fill the fire box completely up to the fire ring or slightly above the juncture. I've gone 24 hours plus at 250 and had plenty of lump left over. Great job being patient during the stall, and you got it to the right finish temp. When the bone pulls clean you know you are done. Overall, looks like you adjusted well for the issues and ended up with a great meal. Well done.

Black_Badger · December 2012

Nice cook, welcome to the party! Nice looking bark. What rub did you use?

B_B

SouthernSmoke · December 2012

TJ, thank you for the tips! There will be a few things I do differently next time when smoking.

I appreciate it, Badger! The rub is a rub I got from naked whiz. It was really good, I'll definitely be using it all of the time. Sweet and spicy all in one. The rub called for:
2tbs kosher salt
2tbs sugar (hawaii raw)
2tbs brown sugar
2tbs ground cumin
2tbs chili powder
2tbs cracked black pepper
1tbs cayenne pepper
4tbs Hungarian paprika
2tbs ground sage

MaskedMarvel · December 2012

Wow - yeah.. I wish my first cook looked that good! Welcome!!!

frankie482 · December 2012

Looks super good!

Alton · December 2012

Congrats!! What are you going to try next?

tulocay · December 2012

Great looking cook. Thanks for sharing the rub recipe. Welcome to the club!

calracefan · December 2012

Welcome aboard and congratulations on a successful maiden voyage !

billyray · December 2012

SouthernSmoke said:

Hey everyone, I am a newcomer to the forum and to the smoking world all together. Today, I tried smoking for the very first time! My girlfriend gave me a LBGE for Christmas this year and I have been itching to try it out. Last night, I threw on a 7.5lb Boston butt over hickory chunks and pecan chips with a dome temp of 235-255. At about 10am, I ran out of lump in the Egg. I thought I had added enough, but I guess I was wrong (lesson learned). After making some minor adjustments, I was back in business and smoking again! I believe one of the problems was that I let the initial dome temp get too high when getting started (it got to almost 400 degrees). The butt stalled at around 172 for about two hours, but I kept calm and smoked on making no adjustments until it reached an IT of 200. The bone pulled out of the meat with ease and was extremely moist. I am very pleased with the outcome and am excited to be a member this forum and to learn my way in the smoking world! Below, you will see the final product!

Great looking cook. Hotty Toddy!

Skiddymarker · December 2012

Welcome and congrats on the first smoke. Great looking cook.

SoCal_Griller · December 2012

Good looking cook, Congrats!

SouthernSmoke · December 2012

I appreciate it everyone!

Alton said:

Congrats!! What are you going to try next?

I really have no clue what I am going to try next, any suggestions?? I would love to cook something for new years.

billyray · December 2012

How about a Miss. State Bulldog. =))

SouthernSmoke · December 2012

@billyray haha they have already been smoked once this year.. I'm sure I'll get a call from PETA if it happens again. Love it

banjoman · December 2012

Where are you from SouthernSmoke? I like that Colonel Reb. I'm in the Jackson area.

lousubcap · December 2012

Welcome and congrats on the cook-great gift!

upsmech · December 2012

congratulations looks great

SouthernSmoke · December 2012

@banjoman I am in Oxford! Its great to have fellow rebels on this forum.

billyray · December 2012

SouthernSmoke said:

@banjoman I am in Oxford! Its great to have fellow rebels on this forum.

My youngest son graduated from Ole Miss in 2004 with Eli. We have many relatives that went to Ole Miss and some that went to State. My great uncle taught Economics there in the mid '60's. My wife's cousin used to own the Colonels Quarters, east of town on hwy 6, Randy & Jeane Abrams. My son lived in Wellsgate while he was in school, just down the street from Don Kessinger.

Reno · December 2012

Hotty Toddy. You get that Egg at Snead's?

SouthernSmoke · December 2012

@billyray that is great!! I went to high school with Mr. and Mrs. Abrams' daughter and attended many college functions out at Colonel's Quarters!! I actually live really close to Wellsgate right now!

@Reno Hotty Toddy! My girlfriend got it for me and I believe she went to Snead's and talked to them about it, but purchased the BGE in her hometown so it was there when I came to her house for Christmas. It was an amazing surprise for sure. I did purchase a Polder and some wood chips from Sneads, though.

Dave in Florida · December 2012

Great job on the first cook. Your now hooked and ready to start trying different woods. http://www.deejayssmokepit.net/Downloads_files/SmokingFlavorChart.pdf

3bailey3 · January 1

Hotty toddy, awesome first cook, i got my first try at a standing rib roast on now. its at 115 now, going to sear it now. Been a egghead since March, and i love it...

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