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Chris from Pittsburgh

post #1 of 18
Thread Starter 
Hello all. I have been surfing here for a month or two now and finally decided to register. But I had to after the following event that you will read below....

I finally got a smoker and got it up and running, currently it is seasoning itself before I put my first shoulder on in the morning. The blue smoke coming out the top and the unbelievably awesome smell of that hickory goin has inspired me to finally stop being a reader and become a member.

I have a 8 lb picnic in the fridge right now sitting in a rub just waiting to hit the smoker in the early morning. I am happy that there is a site like this, the amount of information is just great and I want to thank all of you out there who are sharing it.

I do have one question though. My piece of meat is a boneless picnic. I assume it is going to take less to cook than a boston butt from what I have read. Anyone with any tips on how not to screw this up?

Either way its all a learning process. I have the thermo in the smoker and another one for the meat itself. I am going to follow Jeff's directions in his "sticky" post. Hopefully it is atleast edible icon_surprised.gif
post #2 of 18
Hey Chris, welcome to SMF! Love to see people from my home city of Pittsburgh finding the joy of smoking meats (I grew up east of downtown).

With the pork shoulder, you'll definitely want to go by the temperature, and not by a time gauge. If you're looking to pull the meat when it's done, you'll want to smoke at an internal smoker temp of 225 deg. and when the meat hits 160 deg, foil, and continue to smoke until 190-195, pull off smoker, foil, and rest for a min. of an hour before digging into the meat to shred.

If you're going to spritz or mop the meat, start after internal temp hits 100 and continue to do so every hour until it hits 160. The meat will hit a plateau where temps appear to stall, but wait it out and don't increase the temps.

Good luck, and hope to see some qvue of your smoke!
post #3 of 18
Welcome to the smf................Glad to have you here................
post #4 of 18
Welcome to SMF, you'll love it.
post #5 of 18
Welcome to the SMF! Glad you joined s!!
post #6 of 18
Welcome Chris.
post #7 of 18
Chris welcome to SMF looks like you already jumped right into the smoke be sure to give us some Qview and Happy Smoking
post #8 of 18
Hello, and welcome to the SMF. I think you've got the start of a good smoke, just take your time and take notes.
post #9 of 18
welcome to smf chris. a month or two, how could you restrain yourself that long lol!! share some smokes with qview!!!
post #10 of 18
Welcome to SMF! Good luck with your smoke. Enjoy!

Take care, have fun, and do good!


post #11 of 18
Welcome. Everyone is so helpful here I'm sure you will find everything you need.
post #12 of 18
Welcome Chris. You should not have any probs if you just take it to the correct temp. I am new here too and have only been in the 'burgh for a year. I have been wanting to smoke more, but the stormy weather has put a damper on it lately.
post #13 of 18
Welcome aboard the SMF forum/family. Great place it is. Low and Slow with thin blues and everything will be perfect. Never rush a smoke.
Looking forward to seeing the spic from that smoke.
post #14 of 18

Your screen name is one I can appreciate... I've lived in Michigan all my life but a buddy of mine is a "Yin'zer" from Pittsburgh and since I'm a huge Steelers fan (unless their playing the Lions) we've been there to see quite a few games. I was introduced to Iron City the first time I went and I make sure to keep my fridge stocked with their fine product now. Every time my buddy goes back to visit family I always have him restock my supply.

Now if I could only figure out a way to transport a Primenti Bros sandwich back here I would have it made.
post #15 of 18
Iron City beer and pulled pork, go for it. Welcome aboard.
post #16 of 18
Thread Starter 

Just a re introduction. Its been 4 years lol since I posted my first and only post. I had all kinds of trouble with the other stand up smoker that it actually deterred me from smoking all together (flare ups, couldnt maintain temp, too small). I finally saved up my dough and bought a Traeger 07E over the weekend. I think this will give me less trouble439.gif. Tomorrow I am seasoning it for the first burn in and I think I am gonna brine some pork chops, rub'em, smoke'em  to about 140 and then put them on the grill on high basting them with sauce  till 160. Let's hope this is the start of my rekindled interest. I think it will be. Thanks again for this site being here and for all you posters helping out!!

post #17 of 18

Hey Chris! welcome1.gif

post #18 of 18
Welcome back to SMF.
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