New Kid On The Block

Discussion in 'Roll Call' started by twinzo, Mar 6, 2015.

  1. Hey everyone!!

    Great to be here, I am new to smoking.  I only smoked meat three times.  Ribs twice and a prok loin once.  The ribs came out awesome.....So I think.  I somked them with apple wood at 225-250 for 5 hours. first two hours with the rub on and sprayed with apple juice every hour.  After 2 hours warpped in foil for another 2 hours. For the last hour, unwrapped and straight back in and sprayed with applejuice.  Not sure if that was the best way, but it is what I found on this forum 4 years ago.

    Pork loin.... not so good it was tough and chewy and tasted like burnt tree!!!

    Next attempt will be a pork shoulder.

    Looking forward to learning a lot here, from what I can see there is a whole lot of support here and not just smack talking...  Awesome place to be.
  2. [​IMG]   Good morning and welcome to the forum, from a sunny and cold day here in East Texas. Lots of great people with tons of information on just about  everything.

  3. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  4. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site Twinzo.  Congratulations on the successful rib smoke. I pull loins off of the smoker at an Internal temp of 135*, tent them with foil and let her rest a little while.  Loin is so lean it will dry out quickly.

    Best luck with your shoulder smoke.

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