Wow! I really haven't gotten anything done at work this entire week going through all the threads & questions! I'm in Dallas, TX and completely new to the "smoking" world! I went to a buddy's BBQ joint in the outer banks, NC and absolutely loved the pulled pork, ribs, brisket...all of it!! So I went out and got a Master Forge dual door smoker...see if I can capture some/any of that flavor!
I've got my first smoke tomorrow with a 7lb butt & a rack of baby backs!
I made the dry rub last night..will apply it tonight after work for an early AM smoke. The dry rub called for a 1/2 cup of salt...looking at other recipes..most contain only a couple tablespoons of salt...I'm now freaking out that my dry rub will completely dry out the meat! What do you all think?
Anyway...the forum is fantastic for a newbie like me and couldn't thank you all enough for all the great reviews/tips/etc..