My name is Phillip and I've been smoking meats for about 3 years. I consider myself a novice looking to create excellent food for my family and friends. I have a Masterbuilt electric and so far has met my needs. I've learned that St. Louis style ribs are amazing when smoked and hit the right temp. So far so good with pork shoulders bone in, they are a party favorite. I just made my first brisket fat side up lol but everyone loved it said it was the most flavorful and moist brisket they have ever had. One week later and I have to make another so I'll try fat side down :). Anyways I'm happy to finally join the forums I've learned a lot from.
