New to the forum, but not to smoking

[scootercat]

Hello all, my name is John and I've just gotten back into smoking after several years downtime.  Previously, I had a Brinkmann barrel type charcoal smoker (mostly whole salmon and chickens/turkeys), then a New Braunfels Hondo that turned out many, many briskets, butts, racks of ribs, chickens, turkeys, and rib roasts, mostly with pecan wood.  The time it took to manage just got to be too much and it went unused.  I just picked up a 40" Masterbuilt electric 20100311 and already smoked a couple of 11+ pound butts.  Yum!  A Masterbuilt cold smoke generator will be here on Tuesday, and my laziness will be complete!

 

[Rafter H BBQ]

Welcome, glad ya joined us !

 

[gary s]

Hello John glad you joined up. Post some pictures of your smoker and the good thing coming off of it

Gary S

 

[scootercat]

Glad to be here!  Here's one of the first butts from the new smoker:

Pork_Butt.jpg

• scootercat
• May 31, 2014

Rub:

1/2 cup brown sugar
1/2 cup paprika
1 tablespoon ground black pepper
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder

6 hours in hickory smoke at 225, finished (wrapped) in the oven at 250 to a final internal temp of 198.

Bone pulled perfectly clean, and dang was it good!

 

[bdskelly]

Welcome Scooter!

Welcome to the forum! We appreciate you joining our group of cooking enthusiasts. I always suggest all the new folks check out Jeff's Smoking E Course.  Lots of great information and best of all it is completely free! Even though you are and old pro I'll bet you get some good information.

Enjoy your stay with us. Ask questions and join our discussions.  We'd all like to see your tips and techniques  You'll find this to be a wonderful community of people.

Brian