Hi Everyone, I have been using this forum for the last year and decided today to become a member. I started off smoking with a little chief and moved up into a ME30. I am in Boise, ID and spend the weekends at our family ranch in eastern Oregon. I spent a great deal of time fishing and hunting and over the last year have developed a passion for smoking and am excited to be a member here. As I type I am just finishing up a 5lb pork shoulder that was brined for 5 days in a apple juice brine, put on the smoker yesterday at 8 pm at 225 with apple and hickory wood for 5 hours of constant smoke then left alone. 1st cut of the shoulder just got pulled out at 204 and is now foiled and toweled and will rest tell the other piece is to 204. Then it will be fork shredding and covered in JJs finishing sauce and dinner with the family. Happy Smoking!
