New Smoker in St. Louis

[STLSmoker636]

Hi All! My name is Brandon and I am from St. Louis, MO. I work in accounts receivable and love to cook in my spare time. I recently smoked two pork butts for the first time in my life and it turned out amazing and now I am hooked! Looking forward to learning what you all are making and getting to know everyone!

 

[mr_whipple]

Welcome from Virginia! Any pics of the pork?

 

[STLSmoker636]

Welcome from Virginia! Any pics of the pork?

Thank you very much! No, unfortunately no pictures. The family was mad because it took longer than expected to smoke so I didn't get any pictures before they started chowing down. However, I am smoking again this weekend and will be sure to take pictures!

 

[02ebz06]

Greetings Brandon, welcome to the group from New Mexico.

 

[STLSmoker636]

Greetings Brandon, welcome to the group from New Mexico.

Thank you! What is your favorite meat to smoke out there in New Mexico?

 

[IN2HNTN]

Welcome, I have found lots of very helpful information during my short time on the site.

Good luck with the next cook!

 

[pushok2018]

Welcome to the forum from California! What kind of smoker you got?

 

[normanaj]

Hello from RI.

 

[JLeonard]

Welcome from Mississippi! Lots of folks here from your area. Dont hesitate to ask questions. And we do like show and tell around here. So share up your cooks!

Jim

 

[STLSmoker636]

Welcome to the forum from California! What kind of smoker you got?

Thank you! I have a Masterbuilt 30" electric smoker.

 

[millerbuilds]

Brandon, Welcome to SMF from North Texas!

- Jason

 

[fxsales1959]

Hi All! My name is Brandon and I am from St. Louis, MO. I work in accounts receivable and love to cook in my spare time. I recently smoked two pork butts for the first time in my life and it turned out amazing and now I am hooked! Looking forward to learning what you all are making and getting to know everyone!

Welcome to the group, from SE Florida.

 

[netspyder]

welcome Brandon from the east side of the river! i suggest smoking a chicken or 3. thats a short 3-hr cook or so thats really satisfying.

 

[912smoker]

Welcome to SMF from SE GA and you've landed at the best spot on the worldwideweb!

Keith

 

[netspyder]

sooooo ... here's some sage wisdom. like, i smoked a brisket on my offset and planned to serve it last saturday at 4pm. put it on the smoker at 6:30pm friday evening, and babysat it until i wrapped it at 4:30am. 7:30 it was done; 95 degrees internal and probing tender all around. dropped it in a cooler and went to bed. i know - the internet says 203 degrees, but every time i've pulled it that late it's been overcooked by the time we're ready to eat. mileage may vary. anyway - it was still warm (not hot, but thats ok) at 4pm when i unwrapped it and sliced into it to serve to the family. fastest brisket i ever cooked at 13 hours. usually they are on the smoker 20-24 hours because i'm mildly retarded and go for the 17-20 lb briskets at sams club. really the moral of the story is that a longer rest doesn't hurt at all, but if you have folks arriving and the meats not done, thats always bad, so give yourself more time than you think you'll need. set expectations... then if you're done early, everyone is happy.

 

[PapaLlama]

Hi All! My name is Brandon and I am from St. Louis, MO. I work in accounts receivable and love to cook in my spare time. I recently smoked two pork butts for the first time in my life and it turned out amazing and now I am hooked! Looking forward to learning what you all are making and getting to know everyone!

Welcome! I was in St. Louis a few weeks ago. It's a wonderful place.

 

[STLSmoker636]

sooooo ... here's some sage wisdom. like, i smoked a brisket on my offset and planned to serve it last saturday at 4pm. put it on the smoker at 6:30pm friday evening, and babysat it until i wrapped it at 4:30am. 7:30 it was done; 95 degrees internal and probing tender all around. dropped it in a cooler and went to bed. i know - the internet says 203 degrees, but every time i've pulled it that late it's been overcooked by the time we're ready to eat. mileage may vary. anyway - it was still warm (not hot, but thats ok) at 4pm when i unwrapped it and sliced into it to serve to the family. fastest brisket i ever cooked at 13 hours. usually they are on the smoker 20-24 hours because i'm mildly retarded and go for the 17-20 lb briskets at sams club. really the moral of the story is that a longer rest doesn't hurt at all, but if you have folks arriving and the meats not done, thats always bad, so give yourself more time than you think you'll need. set expectations... then if you're done early, everyone is happy.

Thank you for the advice! I had read somewhere that it isn't good to let meat rest for more than two hours due to food safety concerns. Whatever I had read said to not let meat rest for more than two hours. Is that not correct? Is it okay to let meat rest for more than that? I ended up shredding my pork butts while they were still pretty hot because I was afraid of someone getting sick if I let the meat rest for more than two hours.

 

[STLSmoker636]

Welcome! I was in St. Louis a few weeks ago. It's a wonderful place.

Thank you! Yes, St. Louis is a great place! I live out in the suburbs so don't get to make it in to the city as much, but still love it out here!

 

[SmokingUPnorth]

Welcome to the party. Tons of good people and info here.

 

[mosparky]

welcome from St.Peters Mo.