- May 27, 2012
- 1
- 10
Hello everyone. I joined this forum last year, but just now posting to the introductions. This site has been extremely helpful to someone just learning the in's and out's of smoking--me.
I bought a Smoky Mountain Great Outdoors series gas smoker last spring and have used it a few times for St. Louis Style Ribs and Pork Shoulders--bone-in. So far I have had pretty good success with the pork shoulders by playing around with different chips, smoke box location, rubs, and how I let them rest after I get to the temp I like. I would say by far, the rub and the resting process have been the most influential on the outcome of the meat. The rub has been modified from a base a great friend of mine gave to me--same guy who got me addicted to smoking.
Picture of a couple shoulders after about 15 hours in the smoker @ 225 (2 hours of actual smoke time) and a 6 hour rest in a cooler.
Anyways, thanks for reading and I look forward to spending more time on here as time progresses.
Dellachi
I bought a Smoky Mountain Great Outdoors series gas smoker last spring and have used it a few times for St. Louis Style Ribs and Pork Shoulders--bone-in. So far I have had pretty good success with the pork shoulders by playing around with different chips, smoke box location, rubs, and how I let them rest after I get to the temp I like. I would say by far, the rub and the resting process have been the most influential on the outcome of the meat. The rub has been modified from a base a great friend of mine gave to me--same guy who got me addicted to smoking.
Picture of a couple shoulders after about 15 hours in the smoker @ 225 (2 hours of actual smoke time) and a 6 hour rest in a cooler.
Anyways, thanks for reading and I look forward to spending more time on here as time progresses.
Dellachi
Last edited:
