Hello Everyone. Dave here and I an absolute newbie to this whole smoking world. I researched and saved for 6 months and finally received my Mak 1 Star with wifi. My first pork butt is on it right now and I am like a man whose wife is in labor. So nervous but sure the grill has everything under control.
I am a voracious researcher so this site is perfect for me. I look forward to sharing my adventures and gleaning experience from the best on the internet.
Welcome to the pit! Just let us know if you have any questions, and we’ll try to help out.
Since you’re new, and if you haven't already done so, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
Also, it's very important that you:
Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Account tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) â€Huskee†with your email change request, or via email at [email protected]
Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important so you can receive special deals we occasionally work out for our members, receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all payingUSA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!
Welcome to fun in the Pit! A pork butt is always the best place to start the low and slow journey. It is the most forgiving piece of meat you can cook low and slow.
Howdy, Neighbour, from Kansas Territory, an Welcome to Th Pit!
Lookin forward to learnin along with, an from ya, amigo!
I live in Larryville, (LFK) at present....spent many yrs of my life in LV Co, between Tonganoxie an McClouth, County RD 30, several gravel miles offa KS 16 (RR#4)
Last edited by Mr. Bones; June 23, 2018, 10:02 AM.
Reason: Misspailed 'Neighbour' ;)
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Mr. Bones , I thought we were only talking about BBQ, lol!
Well, reckon I was, fer one, lol!
Every time I cook, it's a New Beginnin
It is, in a nutshell, what makes it Magic, leastwise, fer me! (Reckon I jus don't know no better, huh?)
As I mentioned in my hello post, today was the first day I have ever cooked low and slow. That makes me an mere infant in the smoking world. Many have asked for pics and an update. I decided my first cook was going to be a 6.5lb. pork butt using Lumberjack Competition Blend. As LA Pork Butt said...this is a very forgiving piece of meat.
Here is what I did. Trimmed the hard fat and silver skin, injected (using my brand new Spitjack Magnum) a concoction of apple juice, apple cider vinegar, Worcester sauce, water, Big Poppa's Money Rub, melted butter and 100% Vermont maple syrup. I ended up tying it because it was kind of "flappy". There is a new BBQ term for you. ;-)
I used mustard and Big Poppas Money rub. I ended up not doing a good enough job making sure every bit of the surface was covered with a consistent amount of rub. As a result the bark was not as good as I would have liked.
I heated the Mak 1 Star to 300 and then dialed it back to 230 after I put the butt in. I did have a problem with the grill getting up to 300. After almost an hour I ended up turning it off and the restart did the trick.
You can see from the chart the total time was about 1.5 hours per pound. The grill temp was consistently 5 degrees below the Set Point. But it never varied + or - 5 degrees. That sounds good to me. You experience folks will know better. I double wrapped in foil at about 162 degrees and then it only took about 2 hours to get to 203. That really surprised me.
My amazing wife made a sweet potato hash and it was so good. The pork was tender and moist and the combination of the injection and rub made my first butt as good as any I have tasted at the local Kansas City BBQ joints.
Thanks for all the encouragement. I am really, really excited to continue to learn and expand my culinary horizons. Also, I can't wait to attend the American Royal in September.
I will always welcome suggestions and wise counsel.
Looks like ya done hit th dang porkalicious jackpot, first time out, brother!
My most sincerest compliments to yer wife, as well! Nice Job!
(Do be certain to actually tell Her that Mr. Bones sez so, don't be a glory Hog)
(RR#4)
Comment