Smoke it UP!

[Mr. Bones]

Welcome to the Pit, Porkies I'm glad yer here, looking forward to hearing more from ya'!

[Danjohnston949]

Porkies, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! Enjoy, "The Pit"! For a First Smoke You might want to try a Pork Butt, Frnt. Shoulder! I would dry brine it with Coarse Kosher Salt for 24-36 Hrs, add your Rub 6-24 Hrs before you Smoke It! I usually use some Olive Oil over the Butt to help keep the Rub on It! Apple Wood Smoke IMHOP! Smoke at 225*-275* F to 203* Internal Temp Good Luck!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Porkies]

It looks like I'm doing a pork butt this weekend... if the rain will come and go quickly.

[BradFlood]

Welcome Porkies, best wishes for some great smokin' on your new rig! I lived in TN and TX both, but those stops were on my "southern swing" as I was born in PA and now live in CT (16+ years now).

For some ideas on smokin' some good Butt, check out the new post I started today, includes some personal recipes and photos of the process.

[Porkies]

Definitely will do... thanks for the info!

[LA Pork Butt]

Welcome to the Pit! Are you willing to do your first smoking on the Thanksgiving turkey?

[Porkies]

Although I want to try and smoke a turkey, I've heard the electric smokers can't get poultry to the required heat fast enough? I have more to read about all that though.

[LA Pork Butt]

I would think that if you preheated it like you do your kitchen oven it would work. It should be able to hold a constant temperature although there would be an initial drop when you put in the cold turkey.

[Brewmaster]

I have herd smoked porter is awsome

[Porkies]

I bet it ain't bad at all

[MBMorgan]

I have herd smoked porter is awsome

As I recall from my Alaska days, it was: https://www.homebrewersassociation.o...-porter-clone/