New to barbecue from eastern MA

[Elton's BBQ]

Welcome to the Pit!
Cheers from Norway

[ssennott]

Welcome to the pit from central Massachusetts

[Donw]

Welcome from Maryland

[HawkerXP]

Welcome to the Pit!

Another good place to visit for how to videos is "our" friend Malcome Reed. Here is his site. BBQ Recipes Archives - HowToBBBQRight (howtobbqright.com)

[Whiskeyman53]

Welcome to the pit from the bbq capital of New England, Massachusetts. Central Massachusetts.

[texastweeter]

Howdy from Texas

[Oak Smoke]

Welcome from central Texas!

[RiverJeff]

Welcome from Nebraska!

[RichieB]

Welcome from Western Massachusetts.

[jfmorris]

So far I've made pork tenderloin and chicken and am contemplating what to get next. I look forward to learning tons more from you all!

Welcome to the Pit from Alabama!

If you really want to smoke something, you need to try pork ribs for a nice 5-6 hour cook, or a Boston butt for pulled pork (12-16 hour cook). Chicken is really not "BBQ" down here, aside from Alabama style chicken with white sauce, and tenderloin isn't something that you can smoke very long.

A Boston butt may seem intimidating, but is the most foolproof thing you can cook, as you can hardly overcook it. Meathead and the free side of AmazingRibs has all the info you need.

[jfmorris]

Hildingr haha. NO! Chicken is VERY VERY MUCH part of southern cuisine, but *BBQ* specifically refers to pulled pork in these parts, and possibly brisket. I.e. "chicken" can be "bbq chicken", i.e. grilled with bbq sauce, but is not considered to be "BBQ".

Grilled chicken or smoked chicken are just that - grilled or smoked, with or without BBQ sauce. The BBQ term just kinda get reserved for pulled pork for the most part...

[jfmorris]

Hildingr if you want to smoke chicken, run your smoker hot (325 or so), not low and slow (225), as low and slow produces chicken with rubbery skin. It's a quicker cook. I was just pointing out that to produce real "BBQ" you need to progress to a longer cooking item that can benefit from the low and slow process.

[Hildingr]

jfmorris I appreciate the explanation as I want to learn about the culture as well as how to make it!

[mrichie1229]

Welcome to the Pit Hildingr. I agree that a pork butt is forgiving and delicious once finished. It is also very versatile when you have leftovers.

[itsnotmyfault]

Welcome to the PIT from Georgia! Enjoy that slow smoked, savory, juicy Pork Butt, aka Pork Shoulder. You will enjoy the leftovers as much as that first bite!

[captainlee]

Welcome from Colorado!!!

[Jkahnert]

Welcome from Iowa. Glad you a here.

[swartzster]

Welcome from the Pacific Northwest