Hey guys, my name is Mark and I live in Vancouver. Im a noob to the smoking process. Ive been an avid griller for 20 years but only recently have gotten my first smoker, It is the one that looks like an oil drum with the fire box on the side. The first couple of times I tried it with very little success til I talked to this guy and found out my internal meat temp was much too low I was thinking that it had to be like 155 for my brisket but when I tried again and brought my pork butt up to approx 185-190 it was falling off the bone. Im kind of looking for some ideas on rubs and mop sauces and just to soak in all the knowledge.
