First-timer from PA

Discussion in 'Roll Call' started by biaviian, May 26, 2010.

  1. biaviian

    biaviian Smoking Fanatic OTBS Member

    I recently had my grill destroyed by one of the most amazing storms I have seen east of the Mississippi.  So to replace it I bought a 3-burner RED from Char-Broil.  It can double as a smoker.  I've already smoked a turkey but tomorrow (Thursday) I'm planning on trying a pork shoulder.  I hope to find some great info on this site as I perfect my smoking techniques.
  2. fftwarren

    fftwarren Smoking Fanatic

    welcome to SMF, I just signed up today myself. I have already found out this is my new favorite site. welcome and enjoy.
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Well here is how I do mine,

    1. Inject with apple juice and some herbs

    2. Cover with mustard and then apply rub and let sit over night

    3. smoke at 225-250, till hits it of 205

    4. sprites with apple juice every hour

    5. foil and wrap in a towel and place in cooler for an hour or so

    I get a very good bark and meat is moist. although a lot foil at 165.
  4. indyadmin1974

    indyadmin1974 Smoking Fanatic

    Welcome to SMF!

    You'll find lots of good info on this site.

    RdKnB is dead on.

    Remember to go to temp, not time.

    Make sure you have an accurate thermometer and extra fuel (propane in your case).

    Depending on how big the piece of meat is, you could be in for at least 8-12 hours.

    I wrapped my last butt at ~165° and took it out at 205° but that's the only time I've wrapped.  The bark was great but I haven't done a comparison between wrapped and unwrapped yet.

    Good luck and post some pics during the process so if you run into trouble, we can help right away.
  5. biaviian

    biaviian Smoking Fanatic OTBS Member

    Thanks for all of the ideas/tips.  I actually read some sites, before finding this one, and found that most people were soaking their shoulder in a brine overnight.  So that is what I did.  I used 4 parts water, 1 part kosher salt, and one part brown sugar.  I plan on taking it out, injecting it with apple juice, and rubbing it with my rub mixture.  Then I will go with the smoke.  I'm starting off with a small shoulder at 2.5 pounds for my first one.  I also hope to put on a brisket tomorrow.
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, and congrats on your new smoker. We'll be looking forward to some smoke & Q too. It's all good my friend.
  7. treegje

    treegje Master of the Pit

    Welcome to the SMF, We are glad to have you onboard
  8. biaviian

    biaviian Smoking Fanatic OTBS Member

    The smoking is coming along.  2.5 hours in and I'm at 120F internal temp.  I didn't realize it but I was going at 210-220F inside the smoker.  A bit lower than I usually like.
  9. treegje

    treegje Master of the Pit

    There is no harm done, only a little longer in time
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    First off welcome to [b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b]SMF[/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b]. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. You will also find alot of good recipes and just plain good ways to do things from the good folks that hang out in here. 

    Welcome To Your New Addiction
    Last edited: May 27, 2010
  11. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum... Glad to have you aboard!
  12. biaviian

    biaviian Smoking Fanatic OTBS Member

    I am now addicted.  Before I only smoked once every few years and that was a turkey.  Today I did a beautiful butt (it is smelling amazing as it finishes in the oven) and while the oven was preheating I put some frozen Bison on in the "smoker" to thaw.  I then finished them on a cast iron skillet and they were the best hamburgers I have ever had.  The flavor from the smoke (for all of 5 minutes) was amazing.
  13. etcher1

    etcher1 Master of the Pit

    Welcome [​IMG]to the [b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b][b]SMF[/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b][/b] forum, You came to the right place. Good people and good info.
  14. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    Welcome to the world of smoke.....[​IMG]

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