New to the scene but very keen....

Discussion in 'Roll Call' started by propositionwes, Mar 4, 2011.

  1. 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"
  2. tyotrain

    tyotrain Master of the Pit

    Welcome to SMF.
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    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!
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Looks like James has set you right friend. So welcome aboard
  5. les3176

    les3176 Master of the Pit

    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.
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
  7. fpnmf

    fpnmf Smoking Guru OTBS Member


  8. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    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.
  9. porked

    porked Smoking Fanatic


    I agree will Ellymae.
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    All of the above and Welcome!
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

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

    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[​IMG].

    [​IMG]to the forum and remember to,
  12. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

    Click Here it's "FREE" ... 5 Day eCourseE

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