First Smoke on Sunday?

[rockyibt]

So I figure I'll be able to have the mods done and cure my smoker by Saturday. Thinking of doing my first smoke on Sunday. Based on what I've read it looks like pork butt and a fatty are the best ways to start. Any thoughts on places to get good rub or mop recipes? There are tons of sites online, but does anyone have tricks or hints that might help.

Thanks

 

[Chef Jim]

I think you have the right idea on what to cook for the first time. But remember KISS. (Keep it simple stupid)

You can make your own rub.This one was posted the other day, I apologize to whom ever posted it cause I can't remember right now.

Rub:

3 TB onion powder
3 TB white sugar
2 TB garlic powder
2 TB Old Bay
1/2 TB black pepper
2 tsp celery salt
2 tsp paprika
2 tsp oregano
1 tsp kosher salt
1/2 tsp powdered sage
1/2 tsp ground nutmeg

Season with rub

Wrap in plastic and refrigerate overnight.


The butt will stall about 165. But its not done till its done, about 205 for me.


Good luck, and welcome

 

[Divemaster]

This is not an uncommon question. In fact just last year this same question came up and we 'Road-mapped' it. It was about a new cooker, pork butt, and if I recall, fatties too... Great thread for first time / first smoke.

On edit:
When we find a thread that is particularly good or to the point, we 'Road-map' them in this general thread:

KCquers ROADMAP to the QTALK Forum

 

[rockyibt]

Thanks guy. Hopefully I will be up and running and give you guys the blow by blow details on Sunday.

 

[Alan in Ga]

Have fun and cook your butt off:-D

 

[Derek]

I think you have the right idea on what to cook for the first time. But remember KISS. (Keep it simple stupid)

You can make your own rub.This one was posted the other day, I apologize to whom ever posted it cause I can't remember right now.

Rub:

3 TB onion powder
3 TB white sugar
2 TB garlic powder
2 TB Old Bay
1/2 TB black pepper
2 tsp celery salt
2 tsp paprika
2 tsp oregano
1 tsp kosher salt
1/2 tsp powdered sage
1/2 tsp ground nutmeg

Season with rub

Wrap in plastic and refrigerate overnight.


The butt will stall about 165. But its not done till its done, about 205 for me.


Good luck, and welcome

Thanks for the rub Jim, I would modify it for my self and my family.

 

[Chef Jim]

Thanks for the rub Jim, I would modify it for my self and my family.

You are very welcome, and adjusting a recipe is what this is all about. IMO if we all did everything the same way it would get very boring.:crazy::crazy:

 

[Derek]

Jim, I'm leaving out the celery salt, and the kosher salt. Those are the only mods I will make to the rub!

 

[Chef Jim]

Derek, sounds like a plan to me, I would have left out the sugar and kept the celery salt.:crazy:

 

[Divemaster]

So..... How did it go?