Newbie to forum and smoking.

Discussion in 'Roll Call' started by vincentl, Jul 14, 2011.

  1. vincentl

    vincentl Newbie

    Busted out the smoker that lay dormant for a few years. Tried making a couple of pastramis a few years ago, got frustrated and gave up. But now I'm smokin! Made a fantastic brisket last weened and am dying to smoke everything I can ;-)

    I want to do pulled pork with a South Carolina mustard sauce (two bottles of Maurice's ready and waiting). Can anyone recommend a rub? Or do I need a rub at all? I wan to make sure whatever I put on it doesn't take away from the amazing sauce I'm going to put on it.


  2. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. [​IMG]
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Welcome to the SMF! 

    I like to keep my PP simple and let the meat & smoke speak for themselves.  Probably best in your situation, especially if you plan on the mustard slather.  Salt, pepper, maybe a little heat (cayenne or chili powder), the mustard and smoke.  I bet it comes out fantastic!

    Post some pix for us, will ya?
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!
  6. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

  7. hardslicer

    hardslicer Smoking Fanatic've come to the right place......these guys know their smoke!  [​IMG]
  8. sunman76

    sunman76 Master of the Pit

    hello and welcome [​IMG]
  9. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Welcome , you will love all the info. you get from SMF. Read all the links that Craig posted above. I learn a lot from them.

    I use Jeff's rub and BBQ sauce Recipes . Well worth the money for it. Small price to pay for all the info. u get on this site.


Share This Page