Hello from Michigan

[fastfusion]

My name is Mike. I just purchased a Royal Oak Electric box smoker about a month ago, so I would consider myself “just learning” I live in Canton, MI about 20 minutes east of Ann Arbor.(Go Blue!) I can grill just about anything, but I got bored with the grill so I decided to take it to the next level and get a smoker. Up to this point I have done only Baby Back Ribs. The first time was a success using the 2-1-1 method for the ribs. The second time I used the wrong rub (which really ticked me off) the ribs were good but the wrong rub can ruin the whole thing. The third time was a charm, they came out perfect.
So this weekend I am going for the pork shoulder /Boston butt. I am ready with the Rub and the remote temperature gauge, & lots of cold beer My plan is to smoke using oak @ 1.5 hours p/pound at 225 until internal temp is around 190 (right) Then wrap in foil and let it sit for an hour or so, then dig in !!!! I’ll let you know the results…. I have a great group of friends who are my “guinea pigs” so they will give me their honest opinions.

 

[tacman]

Welcome Mike!

I would warn you about the addictive nature of this age old pastime but from your post, it sounds like it is already too late.

This is an insightful website full of information and friendly folks who are willing to share their knowledge in order to help others learn.

I hope you find as much encouragement here as I have.

 

[pineywoods]

Mike welcome to SMF glad you joined us. Sounds like your getting right into the smoke. Personally I take butts to about 200-205 internal for pulling. Are you foiling at 160 or going no foil for the whole smoke? What kinda wood?

 

[fastfusion]

My plan was to smoke using oak. I was planning to wrap in foil around 150-160. Can't wait to get started !!!

 

[fastfusion]

Tacman you are correct about the addictive nature of this pastime, i look forward to Friday's when i make my trip the the local market !!!

 

[pineywoods]

Sounds like a good plan don't forget the Qview (pics) and have fun

 

[bigbaldbbq]

Welcome to SMF, glad to have you here.

 

[coffee_junkie]

If pulling the pork for Sammichs....I would cook to int temp of 200...don't forget to rest in a dry cooler wrapped in towels or something ( I wrap in towels then an old feather down coat) it makes a big difference

 

[irishteabear]

Hi Mike, welcome to SMF. Glad you joined us.

 

[fired up]

Welcome aboard!

 

[beer-b-q]

Glad to have you with us.

Be sure to check out Jeff's 5Day Smoking Basics eCourse, you can find it here 5 Day eCourse

 

[billbo]

Welcome Mike!

 

[planeguy]

Welcome to SMF - Good Luck with your smoke.

Remember the QVIEW.

Go Big Blue - Feel free to vent about Rich Rodriguez too!

 

[hoser]

Sounds like you have a good plan Mike...we'll be anxiously awaiting some Qview

 

[the dude abides]

Welcome. Glad you joined us. We'll be looking forward to some of your Q.

 

[dexter]

 

[mballi3011]

Well then go get er done. Go get one and smoke it for practise it will do you good. Oh yea welcome to SMF. I would say you'll like it here but I think you beat me too it. Glad to have you and don't forget the Qview we like that.