noob from Colorado

Discussion in 'Roll Call' started by deezysmokes, Mar 14, 2016.

  1. deezysmokes

    deezysmokes Newbie

    Hi everyone. I'm Nate from Fort Collins Colorado. I've had a 30" Masterbuilt electronic smoker since November of 2015. I've been smoking pork shoulder for pulled pork mostly using apple wood chips. As I learn more I plan on moving to brisket. I had no idea smoking food would be so addicting and fulfilling. I look forward to learning from and contributing to the new community.
  2. smokinal

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

    Welcome to SMF, Nate!

    Glad to have you aboard!

  3. [​IMG]   Good afternoon and welcome to the forum, from a sunny and warm  day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

  4. Hi Nate, Glad you are here.  I'm Cliff, aka Worked_the_World,  south of you in West Denver in the Ken Caryl area.  My son-in-law has an electric Bradley smoker.  I have a small offset New Braunfels, pretty modified.  Looking forward to sharing smoking experiences.  

    Let's check out any effects of 5000 ft. elevation.  
  5. deezysmokes

    deezysmokes Newbie

    Thanks man. I'll be doing my first smoke since joining mid next week. I plan on doing a 9 pound whole pork shoulder. Injecting and rubbing and doing a finishing sauce when it comes out. I'll probably use apple chips as well. Just have to figure out what time I am tossing it in. I was thinking of throwing it in the middle of the night and just pulling an all nighter so I can monitor and see how it goes. I've never done one this big before.
  6. You might consider cutting the pork shoulder into two parts.  A hack saw works well to cut through the bone.  The two pieces cook a little faster and give you more surface to make that bark.  Good luck.  

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