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New Attempt At Smoked Pork Butt

Since this year has not been very productive for me as far as perfecting my smoking skills, the fact that I had the chance to try smoking pork butt is a golden opportunity for me. If you read my previous post, Experimenting With Offset Smoker, then you know that I tried my hand at cooking with only wood yesterday. You also read that it ended up turning into a raging inferno.

Once the smoker cooled down and the fire became manageable, my wife and I decided to try smoking a pork butt again. I have tried this once before and it didn’t turn out well. So I decided that since I had the chance, I would give it another try.

Earlier we bought a couple of pork butts when they were on sale so we thawed both and got them ready with my wife’s homemade rub. By this time the smoker had reached a manageable temp of around 225° – 250° and the butts went in to cook.

What you see here is what the pork shoulders looked like after about 4 hours in the smoker. Because pork shoulder needs to cook for a looooong time, like brisket, I decided to cook these pork butts the same way I now cook brisket. When I thought they had enough smoke, and I used mainly oak with some sugar maple this time, they got wrapped in foil and put into my electric smoker set at a very low heat to finish cooking overnight.

I must say, when I pulled the pork shoulders from the electric smoker and let them rest for a couple of hours, the end results were pretty much what I was expecting. The aroma of the pork butts filled the kitchen. When the foil was opened, the shoulders looked perfectly cooked and literally fell apart when We started to pull it apart. The pork butts came out just like briskets have and I know we will be enjoying this meat when the hankering for barbecue hits.

The one thing I have learned through my journey to perfecting my barbecue skills is that you can read everything you can on the Web, but you should only use it as a guide. If nothing else,I have learned that I just need to adapt what others preach as bbq gospel to suit me, my needs and my equipment. No where I read that the rules for getting good barbecue are etched in stone. The fun is experimenting and learning from your wins and failure.

I have also learned that my worst backyard bbq is better than no bbq at all! It may not be perfect, but it’s all good in the end.

Experimenting with Offset Smoker

I have to apologize for not posting as much as I would have liked this year. So far it has been one of those years with a lot of major changes going on with the home life.

But when it comes to barbecue, I do love the taste that wood imparts on the meats that I smoke. Earlier this year I found a couple of loads of oak and sugar maple wood for a really good price so I decided to try doing a smoke using nothing but wood. And I think I screwed something up real good.


I got the fire going so as to start building a bed of embers to do the cooking with. I played with the vents to get the air flow working and I ended up with a raging inferno. Not only was there flames in the firebox, but I had flames all the way through the smoker from the firebox to the exhaust chimney.

Once it all got going, the roar of the fire sounded like a rocket going off on my backyard deck. I could not believe all the fire I was getting from this thing. While it was way to hot to cook with, I guess that much fire sure cleaned out all the drippings and whatnot that had collected in the bottom of my smoker.

raging inferno

It didn’t take long for me to figure out that this kind of fire and heat just wasn’t going to work for low and slow. I worked the fire and to get it burn down so that I could smoke the butts I had planned for the day. And smoke the butts I did. My smoker was kicking out enough smoke that I am surprised the neighbors didn’t call the fire department. I personally like a heavier smoke take to my barbecue and the oak I used did just that.

My next post will cover the pork butts I smoked after the raging inferno died down.

Be sure to check it out.

In the mean time, get busy and enjoy creating your own amazing backyard barbecue!

Finally – Mouth Watering Brisket

Okay! So if you have been following this blog, then you know that I have been struggling to figure out how to smoke brisket on my stick burner. And let me tell you, it has been a battle, but I think I have finally got the upper hand. I think I figured out how to make everything come for the kind of smoked brisket that my wife is just tickled with. And that was my goal. She is not as big a fan of barbecue as I am, but when she is in the mood, brisket is her smoked meat of choice.


This time of year we smoke all the meats we like, ribs, chicken, brisket, butt or loin, to get us through the winter months when we cannot barbecue. Now that it looks like I got brisket figured out, we will be smoking 2 or 3 full briskets in the late fall each year from now on.

So, how do I get the kind of juicy, melt-in-your-mouth brisket that my wife just loves? It’s pretty simple actually. We prep the brisket in our usual manner. We give it a good rub down with a layer of yellow mustard. Then the whole brisket get coated with the wife’s secret rub. From there it goes to the smoker. While the brisket is being prepped, I get the smoker going with a chimney full of charcoal with some oak and sugar maple sticks for a flavor combination that the wife and I both like.

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Smoking Pork Loin and Brisket


Yesterday I started out to try to turn a couple of piece of tough old meat into something flavorful, succulent and so tender that it just melts in your mouth. I smoked a couple of pretty good hunks of brisket along with a nice fat pork loin.

Just in case you have not been reading my posts from the beginning, allow me to bring you up to speed real quick on how I have finally conquered my Brinkman Offset Smoker.

For starters, I get a full chimney of charcoal briquettes going. Next I dump them into the smoke box, but closer to the smoker end of the box. Once the smoker comes up to a temperature of right around 225° it is time to start cooking.

So yesterday when I started this process (and it take me basically two days now to cook brisket the way we like it) Once the smoker was up to temp, I got the pork loin and the two briskets in the smoker. As you can see from the photo above, this puppy is capable of producing plenty of smoke.

Now, I started this about 10:00 am yesterday morning. I keep the cooking temperature right at about 225°, 250° throughout the entire cooking process. In my case, I smoked right up until dark. So the briskets cooked for about 10 hours so far. The pork loin, once it reach about 165° got wrapped in aluminum foil and left to cool on the counter.

So once I had actually finished smoking the briskets, they also go wrapped in aluminum foil and then moved over to the electric smoker and left to cook on a very low heat overnight. I have no idea what the actual cook temperature of the electric smoker was, but I would venture to guess maybe 100° . . . maybe 150.

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