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New to the Website (And Smoking)

post #1 of 9
Thread Starter 

Just getting started in smoking here in Maryland.  Using a Masterbuilt electric smoker and will actually be doing my first round of smoking this Saturday coming up.  I plan on doing pork shoulder (for pulled pork sandwiches) and baby back ribs.  Chose pork shoulder because I read somewhere that it is a good choice for a first-timer, avery forgiving smoke.

 

Anyways, helpful hints, do's and dont's, recipes, suggestions are especially welcome.  Now let me go check out the rest of the site!

post #2 of 9

Welcome to the forum and the addiction.  I wasn't that brave with my first smoke but I'll bet you'll be happy with your results.  There is a lot of info on here for both the ribs and the shoulder.  You'll see a lot of 2-2-1 mentioned for baby backs, keep in mind this is an estimate of time, your mileage may vary.  Read up on how to tell the ribs are done and use the 2-2-1 as a guide.  On the shoulder, some leave them in the smoker the whole time, my last one I pulled around 245 IT, double foiled it and finished it in the oven at 230 until the IT hit 195.  Pulled very easily and tasted amazing.  No matter how you do it or what you cook my biggest advice is be patient, learn all you can but most of all enjoy it and have fun!

post #3 of 9

texas.gifHello, and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

Gary

post #4 of 9
Thread Starter 

Thanks folks!  Look forward to living on this forum for the next few months, years, etc...

 

Picked up a 7 lb pork butt last night and plan to rub it tonight (Memphis Dust recommended?) and stick it in the smoker tomorrow morning.

 

My plan at this point, which I determined from perusing other threads on this site: Stick it in at 250 for 5 hours, keeping an eye on the wood chips.  At the 5 hour mark, stick the temperature probe in and begin spraying with apple juice every 45 min to an hour until the IT reached 195-205.  At that point I would foil the pork, wrap in a towel and throw in a cooler for an hour.

 

Thoughts? Critiques?

post #5 of 9

Sounds like you have a good game plan.  My only advice for your very first time is to keep it as simple as you possibly can.  I agree with frog, depending on how much ammo you want to use up in your cooker, I'd finish it off in the oven after a few solid hours on the smoke. Give it a final spritz with the apple juice, wrap it tight and into an oven in that 225-230 range.  Gives you the added bonus of making your kitchen - actually the whole house - smell amazing as it finishes up.

 

Rubs/sauces are completely subjective, but taste whatever rub or sauce you're using first. Store bought or homemade taste it before you use it.  Always.

 

My only reminder on the ribs - and I'm sure you've come accross it - is to make sure you remove the silverskin on the back side of your ribs.  It's just a paper thin membrane on the back of the rack, and its gotta go.  Easiest way I've found is to start at one corner on the tapered end with a butter knife and start peeling it up until you've got enough loose to grab a hold of, use a paper towel to grip it and just peel it off.  It usually comes off in one whole piece.

 

I'd also reccomend keeping a journal of what you did, from start to finish.  As you get more and more into it having a record of what temps/ times/ rubs -everything- work and don't work can become invaluable.  Don't sweat the mistakes (we all make them).... and have fun!  That's probably the most important tip of all.

post #6 of 9

Hey

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

post #7 of 9
Thread Starter 

Thanks to everyone.

 

Updated plan: Pork butt in the smoker at 250 from 7 am-noon.  Finish the pork butt off in the oven as others have suggested and then throw the ribs in the smoker for the 2-2-1.  Easy crowd coming over who can roll with the punches so I will say eating around 5 or sometime after.

 

Hoping I am not biting off more than I can chew! Fired up for my first smoke!

 

Also, can you clarify what qviews are?

post #8 of 9

qviews are pictures of your BBQ     Be sure and let us hear and see how it turns out

 

Gary

post #9 of 9
Thread Starter 

Ah should have figured that one out.  Will do!

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