Looking for sugestions.

Discussion in 'For New Members' started by kb7kuh, Aug 24, 2014.

  1. Hello all. 

    We just got a new Masterbuilt smoker 1910 and are going to use it for the first time Monday.  We have some bbr's and a pork shoulder blade roast.  I made a dry rub of brown sugar, salt, black pepper, paprika, and garlic powder.  I'm going to apply the dry rub tonight, and start the smoking tomorrow morning. 1st question is can I smoke them together? I have read that the 3,2,1 or 2,2,1 method work best for ribs.

    The roast weighs 4 1/2 pounds.  What temp, and how long should it stay it?


  2. First time through, keep it simple.  Go with 225 degrees and the 3-2-1 method on the ribs.  The shoulder should get pulled when it's internal temp hits 205, if your intent is pulled pork.  I have never cooked a shoulder that small, but the general figure is 1.5 hours per pound.  Go by internal temp on the shoulder, and not time.  Avoid flapping the front door on your MES, opening it increases the time it takes to complete.
  3. Preheating the smoker, and getting ready to do the ribs, and pork roast.  Wish me luck! [​IMG]
  4. The ribs turned out pretty good.  The shoulder roast turned out great.  I have pics on the phone, and will get them up tonight.

    Overall I'm really happy with the smoker.  I do want to get a remote thermostat.  Thanks for the help guys!

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