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Long Time Lurker Saying Hello

7
10
Joined Jan 24, 2007
Hey folks, been lurking and learning for a while. Figured I'd finally post up.

Have a Smokin' Tex electric that was delivered over x'mas after being promised it's arrival for a few years (never trust a woman saying she was getting you something for your b-day). I use a digital remote therm from Target that I route through the vent hole after the brisket experience. Opening the door sets you back too long in my opinion so now I can just glance out the window and see what is going on.

So far it has been seasoned and I've done one 8lb trimmed brisket and a 14.5 lb pork shoulder both over hickory.

The brisket was taken off about an hour early, but still extremely tasty. It fed 5 of us with left overs that I turned into a smokehouse style brisket chili.

I think I nailed it w/ the shoulder as it was a crowd favorite among some bbq lovers (from arkansas and louisiana fwiw). One even lied and said it was close to what you can get at Whole Hog. Regardless they were all amazed an electric could produce to this level.

The shoulder was in for 20 hours at 225 to a final temp of 200 on the dot. Wrapped for 2 hrs and pulled.

Used the rub recipe and finishing sauce recommended in the pork forums. I kept it "safe" by putting it in the oven at 170 for the duration of the football grazing period. Anyway, thanks for the input so far. I'll be looking in the direction of fish and other cuts of pork and beef to keep me entertained and my guests well fed.
 

ultramag

SMF Events Planning Committee
2,112
13
Joined Apr 17, 2006
Welcome to SMF RT's Smokin Tex!!! Glad you decided to come in out of the cold and join us. It sounds like you are finding success with your electric smoker. Jump right in, post often, and enjoy your stay.
 

gunslinger

Smoking Fanatic
OTBS Member
959
11
Joined Sep 24, 2006
Welcome to SMF.
20 hours for a butt? Must've been a big butt :) .
 
7
10
Joined Jan 24, 2007
14.5 pounds. I was surprised, but the taylor doesn't lie (or does it). I was at about 225... but cranked it down to just around 200 when I went to bed so I didn't have to deal with pulling the shoulder out in the middle of the night or early morning. Went in around 4:30pm, came out at 12:45 the next day, pulled around 2:30.

Plateau'd at 158 and mid 170s for quite a while.

Rub was the general brown/white sugar/chili/cayenne/salt/pap whatever is in the pork forum.

Used white house apple cider, brown, salt, cajun, crushed red and black pepper in the finishing sauce.
 

illini

Smoking Fanatic
OTBS Member
571
12
Joined Jul 11, 2006
Welcome from another electric guy to a new member that knows how to hit the ground running!

Welcome to SMF
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,026
196
Joined Jul 7, 2005
Welcome to SMF, RT-glad to have you join us.
 

dgross

Meat Mopper
240
10
Joined Dec 21, 2006
Welcome to the site RT! Look forward to reading about your elec. smoker adventures :D .
 

msmith

Master of the Pit
OTBS Member
1,227
13
Joined Nov 22, 2006
Welcome to the best of the best RT think youll like it here.
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
Hello RT's Smokin Tex -

Glad t see you stopped lurkin and decided to join us. Briskets and Shoulders make some great smoke! I can't get enough pulled pork myself!

Sounds like your gonna be having lots of company with that smoker! Have Fun!
 

cheech

Master of the Pit
OTBS Member
2,330
13
Joined Dec 19, 2005
Welcome aboard always glad to see when those lurking decide to jump on the ship. Even though it is the same forum it just has a different feel once you join.
 

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