Howdy from Atlanta

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gtdave

Newbie
Original poster
Jul 20, 2017
2
10
I'm Dave from Atlanta, GA. Two years ago, we bought a Masterbuilt 40" electric smoker and have gotten some amazing results with pulled pork butt and brisket. I created an account when our power went out for a couple hours. I'm still, as I type this waiting for my two pork butts to finish what looks like a 18 hour cook. Looking forward to learning some more.

Here's my formula - brine for 36 hours in a mix of orange juice, coke cola (or Dr Pepper), salt and chili powder. My rub consists of salt, onion powder, chili powder brown sugar, mustard powder, white, black, and red pepper. My cook is on 220 with oak barrel chips, at 165-170 internal, I wrap in foill and push through the stall. Usually, I find myself bumping the temperature up to 250 to bring the internal temp up to 202. I don't mind losing the bark with the foil - pulled it all mixes together and tastes amazing.
 
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  Good morning and welcome to the forum from a nice hot sunny day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.

         Gary
 
Welcome from Cumming, GA!

If you're near the north end of the perimeter, swing by the Atlanta Grill Company (Formally known as Roswell Hardware) www.atlantagrillcompany.com.

They have any and all things BBQ with a great selection of seasonings, rubs, wood and accessories! And no I dont work for them :) haha
 
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