Hello from nebraska.

Discussion in 'Roll Call' started by betterton49, Feb 22, 2014.

  1. betterton49

    betterton49 Newbie

    Hi all, my name is Brandon and I'm from Nebraska and have only been smoking since November.  I purchased a masterbuilt electric smoker from my local tractor supply store.  I've since smoked a couple of briskets, pork tenderloin a turkey and tried to smoke a pork shoulder.  Had trouble with the pork shoulder since I had never done one.  I didn't get it up around the 190 degree temp, it stalled at 165 and needed to get it off.  Going to try and do one today after looking on here for tips.
  2. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



  3. dba1954

    dba1954 Newbie

    Welcome from western NY. A lot of good people on this site .... btw , pork shoulders/ butts will just about always stall at 160-170'ish and can hang there for hours. Best to let it go... I usually foil it at that temp as it seems to speed the process up although purists would cringe :)

    Welcome !
  4. drakin

    drakin Fire Starter

    Welcome...This is a great site with a wealth of knowledge.
  5. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Brandon

    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.

  6. betterton49

    betterton49 Newbie

    Nice to meet ya guys.  I did put wrap the pork roast in tin foil around 140 degree mark and let it go to 195 and pulled it off.  I didn't mind it. 
  7. hambone1950

    hambone1950 Master of the Pit Group Lead

    the dreaded stall! I wonder did you finish that shoulder in the oven? How was the final product ?

    Well , anyway , good luck with your future smokes.


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