New Smoker

[schauzy]

Hi. I'm new to smoking meat and just got a new grill with side fire box. I'm really looking forward to trying my first pork butt this weekend. Any tips for a newbie would be great. Thanks.

 

[s2k9k]

:welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

 

[kathrynn]

to SMF!  We are so glad you joined us!

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. For example with rule #11......"Off Site Links are not allowed here at SMF".

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

Kat

 

[gary morris]

Hiya, welcome, and have fun.

Gary

 

[oldschoolbbq]

Welcome to the Bunch, have fun and remember to send Q-view of your Butt

Have fun and . . .

 

[seenred]

Welcome to the forums!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

Red

 

[rivertucky bbq]

Hey Schauzy!
With 3 pork smokes under my belt I'm a veritable veteran of smoking shoulders and butts! All kidding aside, from researching here, watching Bbq Pitmasters, and doing the actual smokes, here's some suggestions to research for tips from more seasoned smokers:
-Fuel: what wood are you going to use (apple, hickory)
-Flavor: rub, injection, both
-Method: low and slow (200-225) or hot and fast (270-320)
-To wrap or not to wrap to navigate through "The Stall"

For my last pork smoke, I smoked a picnic ham. The day before, I injected the picnic ham with 50/50 apple cider vinegar and apple juice solution. Then the day of the smoke, I rubbed the picnic ham with mustard and a basic bbq rub (brown sugar, salt, pepper, paprika, dry mustard, onion and garlic powder). Since I was in a time crunch, I smoked it hot and fast (270-320) with almond wood. 4 hrs with smoke and then wrapped to power through the stall and finish the cook by getting an internal temp of 200 (about 90 minutes more). Got it to temp, rested it, then let it cool so I could pull the pork. It came out flavorful, juicy, and had some good bark action going on.

Good luck and good smoking!