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Missouri Smoking

post #1 of 13
Thread Starter 
Hello I'm new to having a smoker, I've used my grill to do ribs in the past and am very excited to start using the smoker my wife got me for Christmas. I have a master built sportsman elite propane smoker. I'm smoking my first thing in it tomorrow which is a pork shoulder. My questions are:
1. What is a good base and rub
2. What is a good adjustment time / temp for the 25* temp tomorrow
3. Would hickory be a good starter wood

Thanks for the input guys!
post #2 of 13

Welcome to the group!  There is lots of info available  here on the Masterbuilt smokers and rubs.  Use the search bar at the top of the page and search for your smoker.  You can do the same for rub recipes.  I've used "Jeff's Rub"  exclusively since trying it.  The link to purchase the recipe is at the bottom of the page and the money supports this forum.  Happy smoking.  


P.S.  Hickory is my go to wood for everything!



post #3 of 13
Welcome from SC. It's good to have you on this great site. I hope these suggestions will help.

1. I would suggest that you order Jeff's recipes for rub and sauce. They are very user friendly and can be tweaked to add or take away sweet or heat, The proceeds from the sale of the recipes is used to support and maintain this site. You can use plain yellow mustard for a base.

2. I like to cook at 250-275*. The time will depend on the size and density of your meat. It will go into a stall at about 150-170*. I would wrap it at that point and add about 1/2 cup of apple juice. Wrapping helps to push through the stall. The apple juice helps to keep the moist and the acidity will help with tenderness. Smoke your shoulder to an IT of 200-210* and rest for about 30 minutes. Then pull and serve. The IT or the looseness of the bone is a better judge of doneness rather than time, especially if your outside temp is really low.

3. Sometimes hickory can be a little harsh for pork. I really like cherry with pork and apple is also good.

Good luck with your smoke and let us know how it turns out. Joe grilling_smilie.gif
post #4 of 13

Howdee Howdee Howdee!


Hickory is a fine smoke for pork. Hickory/apple is my favorite pork smoke BTW. Just my point of view, but if its your first smoke, I would go a little light handed with it though because it's a hard smoke. Too much hickory smoke can get overwhelmning in the begining. I know, loads of folks say smoke it and smoke it and smoke it... But start light and you can add more the next time. You can always increase it next time, but you can't take away if you over smoke.


Just be careful with it.


This is a great site for info, just hit the search engine located above and you can even look for specifics, its alot smarter than I am.


Look around and remember not everything you read will be applicable to your specific smoker so when you read remember to take the info for what its worth.


Good luck and have fun......


Looking forward to seeing pictures of your achievements, we all like vicariously thru your smokes also. hehehe.

post #5 of 13
Thread Starter 
Thanks for the replies, I will definitely keep you guys updated.
post #6 of 13
Hey there, lincoln!
Good to see another propane smoker around (not dissing electric at all, just saying..). I like to do butt at 240-250. Jeff's rub is hard to beat for butt. If you don't have any, just a mix of salt, pepper, garlic powder, onion powder and brown sugar is really all it is.
If you're planning for pulled pork, Hickory is good. Cook to a temperature, not time. It's not like baking a cake. It all depends on the size of the piece.
I also made ribs on the grill, and thought it was good, but once I made them in the smoker, well, there's no going back 😊
Wecome to the gang, Good Luck, and keep in touch!

post #7 of 13
Thread Starter 
Having a lot of trouble with flare ups.... Tried soaking not soaking , now on to a tin wrap with wood inside and water in it
post #8 of 13
Thread Starter 

Looks pretty good I think
post #9 of 13
Looks good! And welcome1.gif from Lees Summit.
post #10 of 13

Nice color on that shoulder.  Great job!



post #11 of 13

It sure looks good from here! How'd it taste?



post #12 of 13
Looks good enough to eat to me!
Usually if you're getting flare-ups it's from too much air to the wood....
post #13 of 13

texas.gif  Good morning and welcome to the forum, from a cold and windy day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.




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