Brand new in Maryland

Discussion in 'Roll Call' started by duboissmokes, Jun 6, 2015.

  1. duboissmokes

    duboissmokes Newbie

    Hey fellas - 

    Joshua here. New smoker in Upper Marlboro, MD. Bought a Masterbuilt Pro Duel Fuel a month ago and now have 4 smokes under my belt. Motivated by my wife being pregnant with our first kid, and trying to eat less crappy food. 

    First round was a bone-in boston butt, rack of ribs and whole chicken. used applewood with a little mesquite mixed in. Montreal seasoning on the chicken and a pork rub on the rest. Turned out much better than I expected and I was hooked. 

    Tried another chicken next, a rack of ribs, and threw in a brisket. Everything was great except the brisket - it was fine the first day but didn't keep well, dried out quick. 

    And now I'm visiting family in Nashville, TN and bought my dad a smoker. Have another butt & chicken smoking on the patio behind me as a type. 

    Excited to hang out here and learn more. Still grappling with temperature control (we're a little too hot on the shoulder now), when to pull it out and wrap, etc. I'm sure I'll find the answers somewhere here. 

    Thanks gentlemen (and ladies too). Talk with y'all soon!
  2. joe black

    joe black Master of the Pit OTBS Member

    Welcome to the site. I would Wrap the butt at about 160* or lower if the stall has set in. The wrap will help thru the stall and will shorten the overall time. The bark won't be as bold, but I don't like it really black and crusty. To me it's like licking an ashtray. I like to add a little apple juice to the wrap, just for moisture. Good luck, Joshua. Let us know how it comes out and pics would be dreat.
  3. [​IMG]   Good evening and welcome to the forum, from a nice warm day here in East Texas. Lots of great people with tons of information on just about  everything.


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