I wanted to say hello and say that I am very excited about beginning my journey into the world of smoking. My brand new, 4-rack digital smoker will be arriving today. I have been researching them for awhile and settled on the BDS after reading numerous reviews and getting a glowing recommendation from a coworker. I plan to set up the smoker tomorrow and attempt my first smoke on Sunday. I have purchased a 4 lb pork shoulder as my first meat to smoke (it's just me and my wife this time). Have found a rub recipe that sounds enticing. I am excited that there is a forum here that I can throw questions and ideas out on. If any of you have any thoughts or suggestions between now and Sunday, I would be very appreciative. I look forward to interacting and getting to know some of you in the coming days.
Matt
Congratulations on your purchase and welcome to the forum...Enjoy!
Hi mrmnjewel and welcome to the forum.
Welcome aboard Matt! Have fun and let us know how your first smoke is going. If you have any questions at all, don't hesitate to ask. I doubt that you could ask a question that hasn't already been asked many times before so don't be intimidated.
Welcome Matt
Enjoy
Mike
Welcome to the forum Matt! Don't forget to season that new toy before you start.
Welcome Matt. I am guessing you are from Minnesota? If so I am too along with TTNUGE nad maybe a few others. Anyways don't be afraid to ask ?. Also if you are doing a butt don't worry if it stalls around 160 for a couple of hours,it is supposed to do that. Just remember to Foil,Towel,Cooler for a couple of hours so the juuices can soak back into the meat.
Actually, interestingly enough, no. I am in metro Atlanta, Georgia. My screenname is a combination of my initials (MRM) and my wife's nickname...Yeah, I have been reading as much in advance as possible, so I have heard about the temperature stall-outs and such. I will just be patient when that happens. The end results seem to be worth it. This is going to be fun.
W E L C O M E to the Forum mrmnjewel!
Quote from: watchdog56 on August 27, 2010, 08:23:27 AM
Also if you are doing a butt don't worry if it stalls around 160 for a couple of hours,it is supposed to do that.
Well, that was going to be my advice.
The 1st thing I learned about pork is that it does not seem to obey the Laws of thermodynamics!
But we forgive it because it tastes so darn good!
Congrats on the new smoker and good luck with your first smoke.
recipe site:
http://www.susanminor.org/forums/
You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s&p=748#post748
Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
Welcome to the forum. Lots of folks here that can help you out if you have a question or 2.
Well, it arrived. I assembled it, set it up, and it is seasoning as I write this. So far, so good. Tomorrow, I am going to prepare the pork shoulder with a rub and will smoke it on Sunday. Will keep you informed.
Simply start early and be patient!
Good eats will follow.
Rich
Congrats, and may there be many more nights of pre-smoke geeking. Good luck with the shoulder. You're going to love it. Just remember, it's done when it's done.
Welcome to the madness Matt
Welcome to the fun, Matt. Enjoy your new toy!
You (and your family/friends) are in for some real treats to come
welcome to the forum and enjoy the smoking process
You might want to try a slather with CYM (cheap yellow mustard) first and then put your rub on top of that. You might go "eew mustard" but you will be pleasantly surprised. And it does not taste like you put mustard on it. My first one I did it cause everyone said to and it was really great. Of course then I discouvered CT so the next one got done in that. Good luck and welcome to the forum.
Oh I should correct myself, not everyone was saying to use the mustard. I just remembered that someone did like it but the majority did.
There are two schools of thought here; slather and rub or rub and slather.
I did my last brisket with the rub and slather as an experiment. The rub was patted in nicely and I was kind of amazed the rub didn't come off during the slather. I used CYM though it would work with CT as well.
As Q said, it doesn't taste like beef with mustard. Both CT and CYM are high in vinegar and that may do a bit of tenderizing.
I'm sure either way would work but it's fun to try things out.
Well, first smoke went extremely well...for details, see my posts at http://forum.bradleysmoker.com/index.php?topic=17625.0.
I am in love with my BDS. THe wife has told me I am doing ribs this next weekend, so I am researching recipes. Been looking on the recipe site and other places. Good stuff. Thanks all!
I just came across your post Matt and want to say welcome!