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One new "SMOKER"!!

post #1 of 8
Thread Starter 

After reading many articles within your wonderful web site, I sent my husband to the market to get a boston butt so we could smoke our very first meal in our Masterbuilt electric smoker. He came home with a Shoulder Blade Roast.  I am"not sure if this cut of pork comes from the butt potion of the pig or the picnic portion.  So, I am going to get a boston butt to smoke along with the shoulder blade roast.  Would the cooking time take twice as long since there are two pieces of meat?  I will consider this thread to be my first class of "Smoking, 101" unsure.gif

post #2 of 8

texas.gif  Good afternoon and welcome to the forum, from a warm, breezy and cloudy day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

post #3 of 8

Hello.  Well; all the Welcome and glad to have you stuff BUT!  You have a serious question.  Isn't all the label stuff confusing?  What you will have is 2 Boston Butts.  No.  It will not take "twice" as long but it will take longer.  Think of the smoker as your kitchen oven.  IF you put 1 turkey in to cook it takes "x" hours.  If you put 2 turkeys in to cook it will take longer.  You sound like a good home cook to me so that should answer the question.  Cook to an internal temp. for anything on a smoker; not by time per lb..  It is done when the internal temp. is reached and not before.  Not as simple as an oven as outside temps. and weather conditions can affect a smoker.  Get a good digital dual probe thermometer and USE it.  1 probe tells you smoker temp., the other tells you the internal temp. ( IT ) of the meat.  DO NOT trust the temp. gauge on your smoker.  Should you have further questions please start a thread in the pork forum and you will receive tons of info.

 

REALLY am glad to have you with us.  If I can help further please feel free to send me a PM.  Good Luck! AND POST PICTURES OF THE SMOKE!  Keep Smokin!

Danny

post #4 of 8
Thread Starter 


Thank you so much Danny.  I guess it comes down to good ole common sense.... Since I am a beginner, I'm just tryin my best to have some great pulled pork on Sunday.  I will post a pic when it's done with all the grandkids (and future smokers).  Thanks again. 

post #5 of 8

As I said;  any other questions just post a thread in the pork section and we will be all over it like a rash!  Good luck.  Keep Smokin!

Danny

post #6 of 8
Thread Starter 

OK, So tomorrow is my adventure in smoking the pork shoulder for a pulled pork dinner for our family.  I purchased Jeff's recipies for his rubs (and I can't wait) and I printed out the recipe for his pulled pork.  It reads to rub it with "Jeffs rub".  The recipes I received "Jeffs naked rib rub" and "Texas Style rub".  Which one should I use.  Do ya think I'm a bit to intimated??? hahaha

post #7 of 8

Hello.  I have not tried either rub.  I usually just use salt and pepper on most all things I smoke ( I know it sounds boring ).  I would taste each and then chose.  I am sure either will be good.  Good luck.  Keep Smokin!

Danny

post #8 of 8

Either one would be good, Taste each one and see which flavor you think would work best.

 

Gary

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