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Babe in the (smokin') woods

post #1 of 10
Thread Starter 

Greetings!  Just joined.  Just bought a Masterbuilt 30.  Just bought an Amazin' Smoker.  Want to smoke a 6 1/2 lb pork shoulder tomorrow.   Just realized I don't know how long & how hot?

Little help, please.

post #2 of 10


First off welcome to SMF and were glad to have you aboard. There is bookoo’s of information here and some great looking q from members who can really dish it out so join in and share your experiences, have some fun and don’t forget to post our favorite.

The Qveiw



This may be of some help



post #3 of 10

Glad you joined us and welcome to your new found (addiction) hobby!

If you are going for pulled pork I suggest bringing the internal meat temp while the shoulder is foiled to 200º and and then wrapping in towels and letting it set in a cooler for an hour before pulling the pork.

Time is tough to guess, every cut of meat is different; don't turn the temp on the smoker up to rush it and cooking to temp is the key to success.

Another tip I can add is trying this sauce to drizzle over your pulled pork before serving, it will give you a winning smoke first time up to bat! http://www.smokingmeatforums.com/forum/thread/51933/soflaquer-s-finishing-sauce-for-pulled-pork

post #4 of 10



Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE

post #5 of 10

Welcome to SMF nice to have ya.. lots to learn here and great people as well

post #6 of 10


Welcome to SMF. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics, & even if you are an experienced smoker you may learn something new. Then start asking questions. Good luck & glad to have you aboard. Don't forget we all love Qview!  

There are several threads on how to smoke a butt, but it's essentially this. Put in smoker set at 225. Let smoke for 5 or 6 hours then put a temp probe in the meat, when the internal temp gets to 165, wrap in foil & back in the smoker until the IT hits 205. Out of the smoker & wrap in towels & put in a dry cooler for at least 1 hour, then pull.

post #7 of 10
Thread Starter 

Folks, thanks for the info & support.  Just wanted to let all know that the results were better than I could have dreamed.  No camera so can't show, but REALLY happy with the flavors & look.  Can't wait for another go!


post #8 of 10






post #9 of 10

What Al said.... Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

post #10 of 10

welcome1.gifI am a new smoker and I have found a lot of great info. Good Luck.

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