6lb Pork shoulder, 2 racks of BB, tri tip and chicken

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Original poster
Aug 5, 2011
I am posting this in the pork section since most of my food is pork :)  I really hope things turn out good.  I have my boneless shoulder rubbed down with some brown sugar and susie q brand seasoning and mustard.  The BB ribs are rubbed down with olive oil and a smokey applewood seasoning. The tri tip is sitting in some worcestershire garlic and susie q.  I want to eat around 4:30 p.m. im gonna fire up the smoker around 6am gonna start off with briquettes then go to lowes for some cherry hickory and something else smoking chips.  I have some red oak chips for the tip :)  I hope this will help with the over welming smoke flavor I have had in the past.  I have only used wood and had white thick smoke.  I just read you want the blue smoke.  I hope to achieve that.  I will wrap the shoulder in foil after a few hours my GF doesn't care for much smoke flavor :( she wanted to put it in the crock pot but I told her that wasn't gonna happen lol.  Gonna go for the 2-2-1 method.  I had already rubbed them down when I realized I forgot to pull the membrane.....F!*&@ing A.  should i still do it before smoking them? I plan to wrap everything and let in rest in a cooler for an hour before serving :) hope it goes well looking for tips thanks.
Hope you have enough time,  sounds like you are on the right track!

Some pull the membrane off and some don't so I would think if that is your biggest concern you are in good shape for a good smoke

Good luck, don't forget to post some Qview so we can all see the results
good luck and dont forget to post some pics.  I have two 8.5 butts on right now.  got them in at 5 a.m. was a chilly 43 degrees out.
It's 61 degrees and a nice quite saturday morning. The dog woke me up an hour early I figured it must be a sign to get started an hour early.
The membrane shouldnt be a huge issue. Sometimes the damn thing just wont come off. I prefer to take it off, but its not the end of the world
The membrane shouldn't be a huge issue. Sometimes the damn thing just wont come off. I prefer to take it off, but its not the end of the world
I seen one guy pulled the membrane after the smoke (only way he does it. not sure why)

last ribs i did I ran warm water over the membrane and it came right off.


don't forget the Q-view.


All I can say about today's smoke is WOW.  This has been by far my most successful smoke.  I couldn't help but have a smile plastered on my face after that first bite, and when people commented on the food.  I used soflaquer's finishing sauce which was amazing.  The ribs were a little over done and slightly tough.  But there is only 1 or 2 left.  I took pics with my crappy cell phone and the pic I took of it all on the smoker didn't save. I couldn't be happier with today's results.  I huge step up from my first and second attempt at good bbq.  I owe it all to the wonderful posts on this forum.  So thank you.

Lookin' Good!

keep a journal, so next time you can achieve the same results or better!

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