New to the scene but very keen....

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Original poster
Mar 4, 2011
Hi All,

I have rescued a Masterbuilt Electric Smoker from total abandonment and am keen to get started. I've smoked a few Beer Can Chickens and a couple of racks of ribs on my regular grill using a tin foil bag of hickory but this weekend will be first time using a dedicated smoker.

I stopped at a butcher's on the way home yesterday looking for a bone in pork shoulder, the butcher told me that since most of his customers use the pork to make sausages I would have order a bone-in one. Rather than postpone my first real smoke I had him cut me about 5-6lbs of pork shoulder which is very loosly connected. Should I tie the 2 peices together? Should I totally seperate them and give each one a full rub?

Any other help or hints would be great.

"Smoke Meat Everyday"
Welcome to the club!

Give it a full rub.  Then you can tie it together or not.  I probably would not (more smoky flavor all over the place!).  Take the meat up to 165*, wrap in foil and then take to 195-205* before shredding.  Spritz with apple juice when you foil it.  Don't forget to post the Q-view!
I would just rub it all up and throw it in the smoker. Nothing wrong with doing some learning smokes untill you find a bigger hunk of animal to try at a longer smoke.
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
Welcome to the party!

I would rub the whole thing up - gives you more bark. I would cook it nice and low, and I rarely foil except when it's done and resting in a dry cooler.

I agree will Ellymae.
I too agree with Ellemae. While looking through the WIKI's look at Spatchcocking a Chicken
  Helps alot and is a bit quicker

Have fun and next time, order a bone-in Butt;the come with a built-in thermometer(when the bone pulls out easily,it's done

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