First Cook

1st thing, tell your son thanks for me. I appreciate the brave men and women that make it possible for me to have the freedoms that our forefathers dreamed of passing on.

Now about that smoker. It will run the first 20 minutes on high. It is programed like this, so the wood will start smoking. If you are concerned of the extra heat, just open the door to dump it.

I guess someday, I'm gonna have to try brining a PB. I just don't have the patience for it right now. I use the KISS method, rub about an hour before cooking and into the smoker on 225* for about 2 hrs/lb, that is until 195* internally. Rest about an hour and eat the best PB most cooks have ever made.

Good luck on your new TOY!

Thanks for the info Cal. You and I aren't too far apart - Lenexa, KS here, just northwest of you. Have a friend whose family is from Freeman (the Hillmans). I discovered the difference in brining with pork loin and turkey, made a believer out of me. Have been brining ever since.

I can totally understand the loin and turkey, but just having a problem with the PB. Meats that don't have a lot of fat to help keep them moist, will benefit from brining! That just don't sound like a PB though.

Yes, I know the mayor of Freeman.

I understand what you're saying. I'll try it without brining but may experiment with a couple different rubs on 2 bone-in PBs to see if I can discern a difference.

Brining a PB doesn't help a lot. Because of the size, you'd have to brine it a day or even two for it to penetrate very far.

My suggest for a first time is no brine, no injection, just a rub and smoke. Start with that build a baseline of how it works then start experimenting with various options. If you brine the first time you won't know if it's the brine or something else when it comes out good.

I used to brine PBs...then one time I was short on time and didn't brine. Now I don't brine PBs at all.

Brining can make a PB "hammy" IMO.

Just rub and smoke and pull and add Smokin's finishing sauce...ummm-ummm good!

my first pork butt was done just as smokin recommends, it was so good and received by the family so well i was afraid to change it up. the only modification i have gone to is an apple juice and rub injection prior to the rub. you process all these different methods and suggestions, but the KISS method is money in the bank in my opinion