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First-timer from PA

post #1 of 14
Thread Starter 

I recently had my grill destroyed by one of the most amazing storms I have seen east of the Mississippi.  So to replace it I bought a 3-burner RED from Char-Broil.  It can double as a smoker.  I've already smoked a turkey but tomorrow (Thursday) I'm planning on trying a pork shoulder.  I hope to find some great info on this site as I perfect my smoking techniques.

post #2 of 14

welcome to SMF, I just signed up today myself. I have already found out this is my new favorite site. welcome and enjoy.

post #3 of 14

Well here is how I do mine,

 

1. Inject with apple juice and some herbs

2. Cover with mustard and then apply rub and let sit over night

3. smoke at 225-250, till hits it of 205

4. sprites with apple juice every hour

5. foil and wrap in a towel and place in cooler for an hour or so

 

I get a very good bark and meat is moist. although a lot foil at 165.

post #4 of 14

Welcome to SMF!

 

You'll find lots of good info on this site.

 

RdKnB is dead on.

 

Remember to go to temp, not time.

 

Make sure you have an accurate thermometer and extra fuel (propane in your case).

 

Depending on how big the piece of meat is, you could be in for at least 8-12 hours.

 

I wrapped my last butt at ~165° and took it out at 205° but that's the only time I've wrapped.  The bark was great but I haven't done a comparison between wrapped and unwrapped yet.

 

Good luck and post some pics during the process so if you run into trouble, we can help right away.

post #5 of 14
Thread Starter 

Thanks for all of the ideas/tips.  I actually read some sites, before finding this one, and found that most people were soaking their shoulder in a brine overnight.  So that is what I did.  I used 4 parts water, 1 part kosher salt, and one part brown sugar.  I plan on taking it out, injecting it with apple juice, and rubbing it with my rub mixture.  Then I will go with the smoke.  I'm starting off with a small shoulder at 2.5 pounds for my first one.  I also hope to put on a brisket tomorrow.

post #6 of 14

Welcome to the SMF, and congrats on your new smoker. We'll be looking forward to some smoke & Q too. It's all good my friend.

post #7 of 14

Welcome to the SMF, We are glad to have you onboard

post #8 of 14
Thread Starter 

The smoking is coming along.  2.5 hours in and I'm at 120F internal temp.  I didn't realize it but I was going at 210-220F inside the smoker.  A bit lower than I usually like.

post #9 of 14
Quote:
Originally Posted by Biaviian View Post

The smoking is coming along.  2.5 hours in and I'm at 120F internal temp.  I didn't realize it but I was going at 210-220F inside the smoker.  A bit lower than I usually like.


There is no harm done, only a little longer in time
 

post #10 of 14

First off welcome to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. You will also find alot of good recipes and just plain good ways to do things from the good folks that hang out in here. 

Welcome To Your New Addiction
post #11 of 14

Welcome to the forum... Glad to have you aboard!

post #12 of 14
Thread Starter 

I am now addicted.  Before I only smoked once every few years and that was a turkey.  Today I did a beautiful butt (it is smelling amazing as it finishes in the oven) and while the oven was preheating I put some frozen Bison on in the "smoker" to thaw.  I then finished them on a cast iron skillet and they were the best hamburgers I have ever had.  The flavor from the smoke (for all of 5 minutes) was amazing.

post #13 of 14

Welcome to the SMF forum, You came to the right place. Good people and good info.

post #14 of 14

Welcome to the world of smoke.....

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