Texas newbie

[texasnewbie]

Hey all. I just bought my husband a masterbuilt 40" electric smoker. It turns out I'm probably more likely to use it than him so any help is appreciated. We live in Midland Texas and I feel like we must learn to smoke meat in order to fully appreciate Texas. I have already seasoned my smoker and it smells amazing. I have a pork butt that I've dry rubbed waiting in the fridge to go on. Any tips?

 

[one eyed jack]

Welcome to the site and to the smoking hobby.   There are a lot of folks with electric smokers around here.  If you wind up with specific questions about your smoker you might do well to post them in the electric specific forum, here.

http://www.smokingmeatforums.com/f/110/electric-smokers

As to the butt;  I figure 2 hours per pound to get to pulled pork doneness.  (That is smoking it at 225* to 250* and not wrapping in foil during the smoke). 

Beware the dreaded stall.  The internal temperature of the butt will rise fairly quickly and steadily to around 165* or there abouts at which point it will stall out and refuse to rise until collagen's  break down.

Use a good 2 probe thermometer,  (One probe in the smoke chamber and one in the center of the butt away from the bone), and exercise patience.

Best luck.

 

[joe black]

Welcome from SC. It's really good to have you on this great site.

 

[gary s]

  Good morning and welcome to the forum, from a beautiful day here in East Texas. Lots of great people with tons of information on just about  everything. 

Gary

 

[HalfSmoked]

Just would like to say Welcome to SMF you will find its is a great sight and to help you get around the sight read Initial Greetings on first page of the sight.