Hello from Carmel, Indiana

[startedsmokin]

Noobie here with my masterBuilt xl. Been exhaustively reading this forum for about two weeks...as long as I have had my smoker. Did bb ribs last week and now prepping my first picnic(5.5 lbs). It is going on in 15 minutes.. I learned a ton here and anticipate success!
Thanks for all the great tips. With any luck I will have a fully fed family in about 10 hours.

 

[jrod62]

Welcome to SMF

don't forget to take lots of pictures.

 

[davidhef88]

:welcome1: good luck. If your looking your not cooking. Keep it shut except for a couple quick pics for us to drool over. Any problems or questions just give a shout. Someone will help out.

 

[s2k9k]

 [color= rgb(24, 24, 24)]to SMF!!! We're happy you found us! You've come to the right place, there's lot's of great people here who love to share and help each other out![/color]

You might want to check out Jeff's Free 5 day E-course, it will teach you all the basics and a whole lot more: http://www.smoking-meat.com/smoking-basics-ecourse.html

 

[startedsmokin]

Thanks for all the tips.  Here is an early photo....near real time.  Picnic is on (mustard glaze then course rub with a homemade dry).  I'm using cherry to start.  Ribs go on right around noon.  Feast at 5 PM.

 

[scarbelly]

Hello and 

to SMF - glad you joined us 

 

[startedsmokin]

Just past the midway point on the shoulder.  I see the bark forming (that I've read so much about).  Just put the ribs on along with some more cherry chips.  Five more hours to go.

I just have one thing to say to the shoulder...."Prepare to meet thy doom".

This site is super cool and surely will contribute to my successful outcome. 

Chris

 

[startedsmokin]

Think I need a shoulder to cry on rather than trying to eat the one I cooked earlier.  But, I learned a valuable lesson; cook by temperature, not time.   This one wasn't quite done.

 

[smokinhusker]

Hello and welcome to SMF!

Sorry to hear about the picnic you put on. For most foods, it is a matter of cooking to internal temperature rather than based on time. When smoking pork shoulder/butt, brisket and such figure on 1.5 - 2 hrs per lb and an hour or so of resting time. You can always double wrap in foil, then in an old bath towel and into a cooler, with the dead space filled in by more towels to hold it for several hours.

 

[startedsmokin]

Maverick732 to the rescue. Dear pork, next time...no more mr. Nice guy. You will be shred!

 

[diggingdogfarm]

Welcome to SMF!!!

~Martin