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[jorballs]

Hey all,

New fella here. Central MN. Burn in last night, chicken thighs and wings tonight (well received by all tasters), and hopefully pulled pork for football tomorrow.

5.5lb pork roast. Completely new to smoking- life long gasser until now. RT-700.

Please help with rub, prep, marinade, timing, every other suggestion possible. Thanks in advance!

[jdmessner]

Welcome! I am sure you will get many hours of enjoyment from your grill and a lot of satisfaction from the food it produces. The gas is good for searing and burgers, but I don't think you can beat the subtle, but not overwhelming smoke flavor of a pellet grill.

If you poke around on the forum you will find a lot of good recipes and advice. I like doing pulled pork because it is very forgiving and people love it. You can't go wrong! I try to keep it simple and have never found the need to inject. Here is a link that I've found helpful: https://pelletfan.com/index.php?topic=274.0

Enjoy the game! I assume you are watching the Vikings. As a lifelong Lions fan, Minnesota has become my backup team to pull for after the Lions are out of it. Not sure I am doing them any favors! I do like Cousins though and would like to see him do well. Hope I haven't jinxed him!!

Whatever you do, good luck and post some pictures!

[Canadian John]

 Welcome jorballs.  I would suggest not diving into this too deeply @ first. Do things systematically and take notes so the good can be repeated and the not so good be eliminated.

 A 24 Hr + dry brine is a good start.

 For a rub, I enjoy Memphis Dust. The recipe is easily found on line. The Rosemary is imporntant + not to be eliminated. Application ~ 1 HR before the cook works well.

 Cook temp. Almost any will do as long as it' below 325º.

 Doneness. Temp can be 195º to 205º +/-.  The true test is probe tender.

 Hopefully  this will help.  Enjoy that RT.