New Member Introduction

[Santamarina]

Welcome from California!

[Rob Johnston]

Welcome from Pittsburgh, PA!

[mcook2201]

Greetings and welcome from North Carolina.

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!

Lookin forward to learnin along with, an from ya!

[LA Pork Butt]

Welcome to the Pit from Dallas, Texas!

[RonB]

Welcome to The Pit Jim.

[Mt Smoker]

Welcome from Northwest Montana.

[FireMan]

I wanna hear more bout this beer butt chicken, yessir. Welcome, eat good and have fun!

[Donw]

Welcome from Maryland

[RichieB]

Welcome from Western Massachusetts.

[ofelles]

Welcome from the California Delta.

[Panhead John]

Welcome to The Pit Jim. If you ever need any advice there’s a boatload of people here more than willing to help.

[DavidNorcross]

Welcome from Virginia! You have already gotten some great advice. This is the place to be!

[jfmorris]

Welcome to the Pit from Alabama. Brisket is no harder than a Boston butt (pulled pork). I suggest reading the article on the free side about smoking Texas style brisket first. If you wrap at all, wait until the meat is up around 170F in the thickest part of the flat before doing so:

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-brisket-texas-style/

Also, while I used to do beer-can chicken myself, its not really the way to go. Spatchcock your chickens instead, or split them. Read this article:

https://amazingribs.com/bbq-techniques-and-science/beer-can-chicken/

Basically, I myself used to think that the beer can chicken was the best and most moist chicken I had ever made. Maybe it was, but it wasn't due to the beer, which the science proves will never boil and steam enough to do anything when shoved up the rear of a chicken...

Anyway, glad to have you here, and look forward to seeing what you are making.

[Jim7557]

Thank you!