Smoked Boston Butt

[smokinten]

I just pulled off my first pork but off my model 1400 Smokin Tex. I put a rub on it and injected it with a pork injection sauce. I set the temperature on the smoker to 225. I smoked it for 15.25 hours until the meat temp was 198 degrees. I double wrapped it in foil, then double wrapped it in towels and put it in a cooler. I haven't ate any of it yet. I am going to let it rest for three or four hours before I pull it and start eating. I did try a nibble of the bark. It rolled my eyes back in my head and made me really anticipate my first meal from my Smokin Tex

[scooby]

So how did it turn out, was it tender and juicy. The form Wants to know...

[smokinten]

Yes it was very good. It is probably the second best BBQ I have ever had. The reason it is second best is because I have a friend that taught me about all I know and he gave me some of his.

[scooby]

Sounds like your first cooking on your Smok'in Tex has worked out very well. The more you use your Smok'in Tex the better it gets. I have had one for several years, and have really enjoyed it. Well I am sure your friend would be proud of the job you did on your PIG. I am sure with little practice and experimenting you will be cooking the best BBQ you have ever ate. We at the forum are glad you joined up and keep us updated on your BBQ Cookings.
HAPPY BBQ ING!!

[smokinten]

Thanks for your replies Scooby. Next week I am going to cook a couple of chickens and my first try at a brisket. My smoker guru said that brisket is not as easy as pork butts. Oh well, my plan is experiment until you get it right. I like the forums. I wish more people would participate. There is a lot of good information here.

[basscat]

Brisket is not a cake walk like pork butts. You pretty much can not screw up a pork but on one of these smokers, short of not cooking it long enough.

Brisket is a bit more of a challenge, but that being said, I had never smoked a piece of meat in my 47 years on this earth until I got my ST, and the first brisket I turned out was probably as good as any I've ever had in a bbq joint.

These smokers will flat out ruin you on BBQ. What used to be your favorite little hole in the wall BBQ joint, simply becomes the place you go if you want some Q and don't have time to smoke it your self!!

[Tampasteve]

Keep on Smokin' and postin' your findings. You will become the talk of the neighborhood....Steve

[Wheelz]

Basscat is correct. Briskets can be very stubborn at times. Buy two from the same store, identical weight & one might take 50% longer. Each one is a different critter. Start off simple & keep notes on what you did.

Some people cook brisket to about 160*, foil with a little thinned BBQ sauce, wrap it up and toss it back in the smoker. Let that puppy run to about 195* and start poking around with your probe ( thru the top of the foil of course). You should feel very little resistance.

Once done, treat it just like you did the butt. Wrap it in towels and toss it in a cooler for 2-4 hours.

When slicing, always cut against the grain and on a slight angle. Best (IMO) to slice about the thickness of a pencil. Keep an eye on the grain as it may change 3,4, or 5 times on you. Cannot over emphasize the importance of note taking. You want to be able to replicate what you liked and change what you didn't like.

One other note: It's been of my opinion to start the brisket the night before. You can crank the temp down to about 180*-190* and back up to 225* in the morning. Better chance of having it done for lunch or supper!

Have fun & good luck!