Noob from Idaho

Discussion in 'Roll Call' started by bcaruthers04, Sep 10, 2010.

  1. Hi Everyone. I am new to smoking. I just got a Brinkmann Gourmet Electric smoker. I am going to attempt to smoke a pork shoulder tomorrow morning. I have heard that I should let it cook 60 min per pound and since I'm using an electric that I need to double that time. If you guys have any tips please let me know. I look forward to reading the forums and learning how to smoke.

    Bryan
     
  2. bmudd14474

    bmudd14474 Guest

    Hey Bryan welcome to SMF. Sign up for the 5 day course if you havent already.

    To answer your question I give 1.5hrs/lb for pork. Then I giver another hours or 2 to allow it to rest when its done.
     
  3. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Welcome to the site Bryan. Be careful, it's addictive.

    As for the average time per pound. It's good for planning your day but don't get married to it. Meat can do funny things. The best way to know when it's done is to temp it. Sometimes they go a little faster. Sometimes a little slower and you start to think "what's wrong?". Well, most of the time... nothing. It's just part of it.

    And I totally agree with the five day course. Well worth your time. It was worth mine any way.

    Good luck and don't forget to post your q-view. If there are no pics... it never happened. [​IMG]
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

     

    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

     

    For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

    Click Here it's"FREE" ...5 Day eCourseE
     
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello Bryan and welcome to SMF - you will find lots of great help here
     
  6. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Welcome to smf, glad you're here, check out the 5 day free eCourse, some helpful stuff in there.
     
  7. tyotrain

    tyotrain Master of the Pit

    welcome to SMF great people and great info u will learn from the best [​IMG]
     
  8. Thank you all for the warm welcome. I've had the 3 and a half pound pork roast on for 7 hours now and the temp is around 150, so I wrapped it in foil to see if that will help.
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    First off Welcome Bryan to SMF.  You'll like it here for there are alot of really good folks here that would just love to help you with just about anything to do with smoking. Now there are alot of proven recipes for some amazing things here too. So if you need sign up for the E-Course it's free and it will give you the basics of smoking and some good methods to use also. So the next big thing for you to do is go out and get you something to smoke and if you happen to have any questions just post it here and we will be happy to answer them for you.

    Welcome To Your New Addiction
     
  10. toxie

    toxie Meat Mopper SMF Premier Member

    Welcome to SMF!! Lots of good folks and information here... [​IMG]
     
  11. Really tender and tasted great. Here is the finished result:

    [​IMG]
     
  12. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome, looks like your off to a great start. That looks great. [​IMG]
     
    Last edited: Sep 10, 2010

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