Hello from Minneapolis

Discussion in 'Roll Call' started by mnmasterbuilt81, Apr 6, 2014.

  1. Hi everyone,

    I'm a total newbie to smoking, but had a great first experience this afternoon with a couple of shoulders that turned out fantastic!  I'm using a Masterbuilt 30 Inch Electric Smoker and I have to say it worked just like it was supposed to.  Wasn't exactly cold today, as far as Minneapolis goes (44F), but the smoker held the temperature right where I asked it to for a little over 9 hours!

    I'm thinking about doing some Chicken breasts and thighs for dinner tomorrow and would love to hear anyone's favorite homemade rub for Chicken recipe.  This site has definitely been a huge help already and I'm looking forward to sharing what I've learned as well. 

    Thanks,

    MNMasterbuilt81
     
  2. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey

    Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

    Gary
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome, see ya around the forum !
     
  4. Hello and welcome MN, good to have you here, I like to brine my chicken before I smoke or grill, I use salt, sugar and usually some Tony's or black pepper, Mix that with water (enough to cover all the chicken. I let it sit in the refrigerator for 4-6 hours. when I am ready to grill or smoke I take it out rinse it off, pat dry, rub with olive oil (or any good oil) and sprinkle my rub all over the chicken, then on the smoker or grill. Lots of recipes for rubs, Be careful with the ones that have quite a bit of sugar on the grill it burns if you are not careful. Another thing I like to do is grill my chicken till it is about 1/2 way then toss them in a mixture oh BBQ sauce and Franks hot sauce, back on the grill, till almost done then toss them again back on till done. Family really likes it that way. (Like hot wings only bigger pieces)

    Gary S
     
  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Great to have you join us MNMasterbuilt81, :welcome1: from North Dakota!
     


  6. Sorry these are so late, but here are the pictures of the first pork shoulder I've ever done with my Masterbuilt Electric!
     
    Last edited: Apr 18, 2014
  7. Thank you for the tips, very much appreciated!    I'm going to try my first breakfast fattie this weekend for Easter brunch.  I'll remember to take pictures of this one for sure.    
     

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