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Newbie Smoker (of meats) from Martinez, Ca

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    #1

    Newbie Smoker (of meats) from Martinez, Ca

    I found your site looking for smoked pulled pork tips. I normally still to briskets and tri tip for smoking but my local Costco hasn’t had any brisket for about a month. Decided to give a pork shoulder a shot. Wish me luck!
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    #2
    Welcome neighbor from the Delta. Pork butt is very forgiving and good.
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    • JasonS
      #2.1
      JasonS commented
      June 15, 2020, 06:46 PM
      Editing a comment
      Keeping my fingers crossed LOL. How is the Winco or Costco out your way looking on brisket? I haven’t been that far East on HW 4 since I moved from Antioch a few years ago.
    • ofelles
      #2.2
      ofelles commented
      June 15, 2020, 07:04 PM
      Editing a comment
      I have some mobility issues and with the crowds I have not been to a costco in quite a while. I get meat on line often. Freezer is packed.
      • 1 like
    #3
    Welcome to the Pit from Dallas!
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      #4
      Welcome from Maryland
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        #5
        Welcome to The Pit Jason.
        do you have a plan for smokin' that butt?
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        • JasonS
          #5.1
          JasonS commented
          June 15, 2020, 07:03 PM
          Editing a comment
          Kind of. I’ve been looking at recipes for dry rubs on line and will apply the rub about 12 hours before I start the cooking. I have a WSM 22. My plan is to get coals started in the chimney at 0400, and have the meat on by 0500. I still haven't decided if wrapping it in butcher paper is necessary or not. I’m fishing for tips though!
        • RonB
          #5.2
          RonB commented
          June 15, 2020, 07:56 PM
          Editing a comment
          JasonS - Are you going to dry brine it? Most here will apply kosher salt up to 24 hours before they plan on starting the cook. about 1/2 tsp per pound should do it. That's only if there is no salt in the rub you plan on using.
          Meathead's Memphis Dust is a great no-salt rub, (on the free side). Also, if you have a large butt, (to cook ), you can cut it in half to get it to cook quicker, and as a bonus, you will get more bark.
          • 1 like
        #6
        Welcome from Colorado ...
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          #7
          No luck involved, yer pork butt is goin to be tasty, yup. Welcome, eat good and have fun!
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            #8
            Welcome from south Texas!
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