New Member, First-Time Smoker

[SmokingSteve]

Welcome to The Pit from the American Vancouver! When you cook that whole chicken or whole turkey, consider spatchcocking them to speed up the cook and have everything cook more evenly.

[Redwng]

Welcome from St. Cloud, FL.

[andangbum]

Here is my first smoke. The Pork Butt was first. I smoked at between 225 then up to 275 in electric smoke. Took almost exactly 13 hours. No foil wrap. Pull out bone, CLEAN. Meat pull was easy. Flavor, Amazing!!

[andangbum]

Second smoke. Smoked Turkey. I smoked at 250 then 275. Finish time 6 hours. Brined 12 hours, Rested in Fridge 12 hours. Final Rub applied 30 minutes before into smoker. Again, flavor and juiciness were both Amazing. Smoky Flavor more on Dark meat than White meat. I will be making some adjustments for the Thanksgiving Turkey. Please provide your thoughts on the following. Salt/Baking Powder Brine 1hour per pound. Pat dry outside no rinse. No salt Injection after brining. Put rub on turkey, then place on a wire rack back in pan, back into the refrigerator for 12 hours. Smoke.

[Allon]

Welcome to

THE PIT

from Central Massachusetts

🥩🥩🥩
🔥🔥🔥

[SheilaAnn]

andangbum Great looking first cooks! Keep up the good work and share over here:

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1771799-show-us-what-you-re-cooking-suwyc-volume-39-fall-2025#post1771799

these threads change with each season. If I can speak for lots of Pitmasters here, we get so much inspiration!

[KimO]

Great first smokes! Congratulations on your successes!