Hello from SE Michigan

[msuiceman]

hey everyone, steve from michigan checking in. used to smoke some fish in the day, but relatively new to smoking red meats and poultry. bought a masterbuilt xl a couple weeks ago, did some st. louis ribs taht were awesome.

got two pork shoulders in the freezer looking like my next project.

eager to read and learn. 

 

[so ms smoker]

Welcome to your new addiction!  Glad to have you with us.

Mike

 

[jrod62]

Welcome to SMF :welcome1:

 

[s2k9k]

Hi Steve! 

 [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]

Would you do us a favor and update your profile to include your location, it helps people to know where you are when they offer advice, Thanks!

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

 

[smokinhusker]

Hello Steve and welcome to SMF! Glad you found us. Congrats on the ribs! 

Would you mind updating your profile to include your location? It helps when answering questions to know what part of the world you are in.

Pork butt is pretty forgiving. Keep in mind the general rule of thumb - 1.5 to 2 hrs per lb of cook/smoke time at low and slow temperatures.

Lots of reading on here about doing butts for pulled or sliced pork.

Good luck.

 

[msuiceman]

thanks everyone, i updated some of my info, will put in more later. going to do the shoulders this weekend, pull them, and take some with me on a fishing trip over to canada. pretty sure my fishing partners will be thankful.

 

[scarbelly]

 Hello and 

 to SMF - glad to have you here