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Hi from Jarrettsville, MD

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    Hi from Jarrettsville, MD

    I'm in Maryland (as stated in my subject) and have been into smoking for about 10 years now. Have been using this site for a number of years and even recommended it to a number of friends. I always used it free and kept saying I should sign up for the Pitmaster Club to support the site. So hear I am finally doing that.

    I'm just a hobby smoker and pretty inconsistent when doing it. Going to be trying a whole brisket this coming weekend for the first time. I've done flats a couple of times and they were successful, so I imagine this shouldn't be too challenging.

    I have a 22.5" and 14.5" Weber Smokey Mountain. I have a Weber gas grill. I also built a grill to be able to cook over my fire pit in the back yard. Love using that for throwing a cast iron skillet on and getting a great sear on a steak.

    I like to try different flavors and techniques. I sometimes make my own marinades and spice mixes/rubs. And sometimes I use store bought ones because I like to try them out.

    #2
    Welcome from down by Assateague Island

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      #3
      Welcome from the California Delta.

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        #4
        Welcome from Minnesota.

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          #5
          Welcome from north Texas. Have fun here!

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            #6
            You will definitely get more than you bargained for in your support of the Pit. It will pay you back tenfold. Welcome, eat good & have fun!

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              #7
              Welcome to the Pit from Dallas, Texas!

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                #8
                Welcome!

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                  #9
                  Welcome! from real close to you in Forest Hill.

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                  • HawkerXP
                    HawkerXP commented
                    Editing a comment
                    Welcome to the speaking side of the Pit!

                  #10
                  Hello from NW Oregon.
                  Happy Grilling to you and PBR too

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                    #11
                    Welcome from TN. Looking forward to seeing some pics, maybe starting with that brisket you are doing

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                    • Eggy72
                      Eggy72 commented
                      Editing a comment
                      After reading their article on the Texas style brisket I think I'm going to actually separate the point and flat since they'll likely finish at different times. But I'll still take pics.

                    • klflowers
                      klflowers commented
                      Editing a comment
                      Eggy72, looking forward to it. I just did one for my mom for Memorial Day. I am still trying to perfect it. Just a suggestion, try making the Texas BBQ Juice. I make this almost every time I do a brisket; I have started using it on chucks and beef ribs too
                      https://amazingribs.com/tested-recip...barbecue-juice

                    #12
                    Welcome to the pit from the bbq capital of New England, Massachusetts.

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                      #13
                      Welcome from Oz, you will like it here

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                        #14
                        Welcome to The Pit.

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                          #15
                          welcome Maryland, from the heart of the deltaland Stockton, CA

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