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Hello from Taunton, Massachusetts

Discussion in 'Roll Call' started by smokedstanley, Oct 5, 2013.

  1. Hello,

    I live in Taunton, Ma. I just got a MES 30 and I am attempting my first smoke right now. I have a 9.5 pound Boston Butt and a 7 pound Brisket w/ a light coat of mustard and a nice rub that I found on here. The Butt is at 175 after 12 hours and the Brisket is at 153 after 4 hours. I have sprayed the Butt with apple juice twice and tried to keep a even smoke with apple chips. I have the smoker set at 225. I am going to foil and wrap in towels when I remove them to rest. I have read a lot of articles on here and they have helped tremendously. Still hoping that I don't screw up, have my parents and a couple friends coming for dinner. 

  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Welcome to SMF!

     Looks like a GREAT start to some good food.
  3. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
    Sounds like you are right on track to a nice dinner! Just remember we are always here if you need any advice along the way!
    Happiness is a full smoker!
  4. Thank you. I think both meats are in there stalls. They have both dropped a couple degrees and I am fighting my natural instinct to turn up the heat. I have plenty of time so I will watch and wait.
  5. s2k9k

    s2k9k AMNPS Test Group

    Be patient brother and ride it out, they will get moving again!
  6. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! 

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  7. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    [​IMG]Hello  and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

  8. [​IMG][/IMG]
    18 hours on the Boston butt and 12 hours on the brisket. Everyone loved it. Awesome bark on both.
  9. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    Glad they turned out, you just have to be patient.

  10. hambone1950

    hambone1950 Master of the Pit Group Lead

    :welcome1: Neighbor! Brisket AND a pork shoulder for your first smoke! I like it! Well , they all look great. Hope your folks enjoy it. Cook that brisket until the probe slides in like butter and you will impress the heck out of everyone.

    And drop into the New England smokers group and join us. Lots of your neighbors on there. Good luck , man. :grilling_smilie:
  11. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Looks like your going to have a feast!

    Happy smoken.

  12. wjordan52

    wjordan52 Meat Mopper

    Welcome SmokedStanley! We're happy to have you here. There's a great deal of knowledge shared on this forum, and we look forward to your input as well. Your first smoke lookes like a success.