Bought my first smoker last night. It's the Brinkman Smokin Pit. I did some research online before I bought it, and I know it's not the most kindly considered smoker in the world, but it was the right price, and it had the room to do the kind of smoking I hope to do in the near future. This morning I woke up early, ran to the store, and got it curing by about 8:30 am, and as of about 11 am an 8 lb pork shoulder is on the rack. I rubbed it last night and let it sit in the fridge, and I'm using a pretty simple applejuice/cider vinegar mop sauce. So far it seems to be holding temperature pretty well, though I really don't know what I'm doing.
I figure that's about all the introduction necessary. I'll be around, and try to get some pics up of this virgin smoke.
Here's the shoulder raw and rubbed on my counter this morning, and then about 2 or 3 hours into the smoke. It's getting mighty soft, hoping it won't be pork jelly by the time I take it off... Internal temp right around 175 or so.
Edited by NJBill - 7/4/10 at 5:42pm