Just got my first smoker

[*michaelsean*]

(01-28-2021, 01:02 AM)BmorePat87 Wrote: The only time we buy brisket is for my wife to make it for her Jewish holidays and she uses the oven for that, but my buddy who is also into smoking is a big brisket guy (I'm more of a pork guy). From what I've picked up from talking with him, the downside is the time and need to check in to keep it moist. Not using the Texas crutch (as the cool kids call it) helps to maintain a nice crust to the brisket. I always wrap my butts because I'm just shredding em anyways (in before you make a butt joke) so I don't care about a crispy exterior. 

Yeah it seems everyone wraps pork butt in foil. I always wonder how much rub actually contributes to a pork butt because once you shred it only the pieces that have the outer bark will have it on them. Salt will penetrate, but not most other things.

I’m basically interested in brisket, pork butt and ribs, but brisket is what I really like doing as of now, but who knows how that will change over the years?