Found this forum early this morning--about 4:30 Central--as I was starting my very first pork shoulder. I discovered a very lightly used Char-Broil electric smoker at my in-laws' last week and decided to give smoking a try. Started the shoulder about 30 hours ago with a dry rub from a local Kansas City BBQ Mecca and smoking with apple chunks over a 50:50 apple juice/water pan. So far, I've got a nice light smoke (in my opinion) and have been running about 225 degrees after about 3 hours on the smoker.
I've got to say, this is a great forum and I have been soaking up every bit of information I can--almost ready to get out the notepad! Thanks for the help thus far, and anymore advice is much appreciated!
-Seacat
I've got to say, this is a great forum and I have been soaking up every bit of information I can--almost ready to get out the notepad! Thanks for the help thus far, and anymore advice is much appreciated!
-Seacat
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