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 Post subject: My First Smoke
PostPosted: December 16th, 2010, 9:21 am 
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Baby Stumps

Joined: October 3rd, 2010, 10:11 am
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Stump Nation,
Couldn't stand it any longer, yesterday was the first window of opportunity I had to fire up the smoker. The rest of the week looked like rain so I couldn't stand the waiting. The temp was very cold, 13 degrees at 5:00 a.m. when I fired it up. (remember I am new at this) Now I am really questioning my decision at 13 degrees but I did it! I only cooked 2 butts totalling 12 lbs. of meat. Had a lot of temperature swings but any rate pulled the first one off at 11 hours and the second one at 13 hours. I was one tired puppy. There is going to be a guru in my future. Only thing I wish is that I cooked more meat. It was interesting, need to learn more about this reverse flow smoker. The meat has a wonderful taste, it was 170 degrees internal temp when we took it off, didn't shred as easily as we would have liked. How long should a 8 lb. butt normally take to smoke? We thought 13 hours was enough. This was a bone in butt. Here are some pictures for all of you to see:


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 Post subject: Re: My First Smoke
PostPosted: December 16th, 2010, 10:10 am 
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The Stretch
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Bucknut wrote:
How long should a 8 lb. butt normally take to smoke? :



Depends on the cut of the meat. All butts "relax" at different temps. I have had some that are done at 185....I have had some done at 195.....I would say that there is a 15 degree variant depending on the cut of meat.

Everyone has their own opnion though....

The smoke ring that you put on was awesome though...

Good looking stuff....
;)

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 Post subject: Re: My First Smoke
PostPosted: December 16th, 2010, 10:37 am 
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Bucknut,

Great pictures

From what I've learned from the experienced guys here. They go by feel of the meat, not so much the time it takes to get there. I pretty much make sure it is at least 200 degrees before I start probing. They say a fork tine or thermapen should go in like soft butter.

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 Post subject: Re: My First Smoke
PostPosted: December 16th, 2010, 11:25 am 
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The Prince
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Bucknut wrote:
Stump Nation,
Couldn't stand it any longer, yesterday was the first window of opportunity I had to fire up the smoker. The rest of the week looked like rain so I couldn't stand the waiting. The temp was very cold, 13 degrees at 5:00 a.m. when I fired it up. (remember I am new at this) Now I am really questioning my decision at 13 degrees but I did it! I only cooked 2 butts totalling 12 lbs. of meat. Had a lot of temperature swings but any rate pulled the first one off at 11 hours and the second one at 13 hours. I was one tired puppy. There is going to be a guru in my future. Only thing I wish is that I cooked more meat. It was interesting, need to learn more about this reverse flow smoker. The meat has a wonderful taste, it was 170 degrees internal temp when we took it off, didn't shred as easily as we would have liked. How long should a 8 lb. butt normally take to smoke? We thought 13 hours was enough. This was a bone in butt. Here are some pictures for all of you to see:



You took them off a little early. 195 is a good temp to cook to.

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 Post subject: Re: My First Smoke
PostPosted: December 16th, 2010, 11:43 am 
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The Stretch
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I usually cook up to 195-200 and then foil wrap (or wrap it in smoker at about 185 to spike the temp) and rest and let the temp get on up in a foil/blanket/cooler rest. AS Mark said, love the thermapen for these longer cooks! :D

Looks great! I think a little higher internal temp and you will have a tender product for sure. Really looks tasty!!!

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 Post subject: Re: My First Smoke
PostPosted: December 16th, 2010, 3:07 pm 
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Bucknut,

Yeah, it's hard having a Stump's cooker and not using it, but it sure looks like you put your to great use during your first cook. Butts look real good :D :D Fatwillie is right, that smoke ring looks awesome-I know it tasted better :!:

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 Post subject: Re: My First Smoke
PostPosted: December 16th, 2010, 3:17 pm 
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Agree with what was already said. Need to cook it longer. Go by internal temperature and "feel", not by time.

Oh, one other thing...you DO know that your smoker will work very well in the rain, don't you? :?: 8-) :roll: :lol: Not so sure about the owner, especially with those lower outside temperatures. ;)

Good lookin' food ya got there.

BOB

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 Post subject: Re: My First Smoke
PostPosted: December 16th, 2010, 3:36 pm 
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Practice makes perfect!! Do it again and keep some notes!
The smoke ring was very nice.

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 Post subject: Re: My First Smoke
PostPosted: December 16th, 2010, 3:42 pm 
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'Nother thing...that bone in the butt? When you can pull it out of the butt, the BBQ is done. Kinda like (but much better than) those pop-up-thingies-that-they-put-in-Turkeys. Yet another reason to avoid boneless butts.

BOB

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BBQ Pitmasters "Chicken Wang, Chicken Wang, Chicken Wang" Battle Wagon
Junior (for SALE! I need the room!)
Monster
Stump's Mini-Stumpster
Stump's Smoker Baby
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Stump's GF222CM Sold but came back--Needs a re-furb job
Stump's Baby (in Black) Sold
Stump's Baby (in Copper) Sold
Stump's Stretch (Tuxedo Black) Sold
Stump's Stretch (Tuxedo Black reversed door) Sold
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 Post subject: Re: My First Smoke
PostPosted: December 16th, 2010, 4:41 pm 
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The Stretch

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Like already been said took it off to soon. They looked nice to get good pulled internal temp 195 to 200 or when you can give the bond a little twist and side it right out. It was a nice smoke ring just needed another hour or so.

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