Hello from NC and a newbie at smoker cooking

[Richard P]

Just hello. I am a newbie to the smoking arena. Growing up near Lexington NC there was lots of pork BBQ all around but not much beef seen until I was stationed in Texas. Now seems like there is still a pref for pork around here the beef smoking is catching on.
Waiting for my first pellet smoker (Grilla Silverbac) to be delivered. Been reading up and trying to get pointers in this new way of cooking (for me anyway). Posted/asked my first question this morning and got a replay from Vandy right off. Thanks Vandy. Look forward to a lot of good reading and information from the Pit masters.

[fuzzydaddy]

Welcome to The Pit Richard P! That was quick! Thank you for your introduction. We're glad you joined!

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Hope to hear & see more from you!

[MBMorgan]

Greetings, Richard ... and welcome to the Pit!

[Mr. Bones]

Richard P Welcome to th' Pit! Glad ya joined us here, lookin' forward to learnin' from an' with ya!

[DWCowles]

Welcome Richard P

[LA Pork Butt]

Welcome to the Pit! You are in pork country, so I suggest that you begin with the most forgiving peice of meat for low and slow - a Boston Butt - The top part of the pork shoulder.

[Richard P]

Thanks. that or a pork loin was what my brother suggested also. Loins are on sale here this week and cheaper than the butts.

[LA Pork Butt]

Richard P I would still recommend the Boston Butt, but if you go with the sale loin I suggest that you brine it to avoid it drying out too much. You want your 1st cookmto be a success.

[Richard P]

Thanks, will keep that in mind and the loins will probably not be on sale when grill arrives.

[lschweig]

A hearty welcome from Illinois.

[Nate]

Welcome from Indiana

[RonB]

Welcome to The Pit Richard.

[Huskee]

Welcome to The Pit Richard P! Nice to have you here. I am jealous of you folks who live in/near the BBQ belt. Up here in MI BBQ is sadly still largely a novelty and usually it amounts to Applebees or Ruby Tuesday's ribs (which are actually really good, just not 'real' like WE do). We have a few real wood BBQ shacks, but nothing like what I hear about the south.

[Shane Rakow]

Welcome to the group, Richard P!

[Lowjiber]

Welcome to The Pit from Las Vegas.

[smokinsteve]

Welcome from Charlotte!

[smokinsteve]

Richard P You should come join us in Concord on the 9th at The Smoke Pit. Great opportunity to meet David Parrish !

[Spinaker]

Welcome to the Pit!!! We are happy to have you here!!!