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Thread Starter 

Hi there!


So excited to finally have joined the site. My Fiance just bought us a Daniel Boone Green Mountain Pellet smoker! (I've been wanting one for awhile now, but I think it was more of a gift for him. :icon_biggrin:)  I'm still a newbie, have done 3-2-1 ribs so far along with a pork shoulder (miscalculated my times so it turned out to be sliced instead of pulled since we had company) and beer can chicken (using Dr. Pepper). For fun I've also tried smoked Cauliflower, and pizza. Can't wait to continue reading up on the advice and recipes everyone has. Thinking of attempting a Pork Shoulder and Brisket this weekend for our family. Wanted to try to do them together if possible. Was thinking of starting them around midnight Friday and foil wrapping in the cooler if they finish earlier, but wanted to stay on the safe side for timing. I definitely don't want to keep people waiting. Any recommendations would be great!