Hey guys. Love the site. I am a Logistics Broker from Birmingham, AL and work with truck drivers and companies all over the United States. I love cooking in general but have always loved cooking outdoors on grills, turkey fryers, and low country boils. I just recently was given a gas Great Outdoors Smoky Mountain smoker and cleaned it up and ran it couple times and just bought the new Weber Master Touch 22 in. Charcoal Kettle and got the Smoke N Sear to go with it. I also use Maverick ET 733 thermometer. I am looking forward to learning more this year with how to use my equipment and get the most out of it and how to cook harder cuts of meat such as brisket and standing rib roasts.
Richard
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit RichDick! Nice lineup of equipment you've got. The kettle with Slow 'N Sear makes a mighty fine brisket. Check out the recipe (if you haven't already) at ABCbarbecue.com > bbq techniques > beef recipes > brisket.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
RichDick, Welcome to the Pit! You've got the Toys! Now we've got to see Your Smoke! Pics Please! ðŸ‘ÂðŸ‘Â😇ðŸ‘ÂðŸ‘Â. Eat Well and Prosper!
From Fargo ND, Dan
richd76 welcome to the Pit! It is great fun in the Pit, and folks are joking almost daily. With ever person who joins we gain a rich wealth of BBQ and grilling experience. Asking and sharing makes the Pit work.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome richd76 , the et -733 is the most relaxing part about a long smoke! It lets you know what is going on while you are getting other fixins ready. As far as the brisket goes I use meatheads BBBR aka big bad beef rub available in the recipe area. The recommendation I have seen is to get the brisket to the magical 203 degrees internal temperature. I seem to get a second stall at around 190 degrees. It may be my grill but I have the same issue with pork butt. Now I remove the meat at around 190 and let it set 15 minutes or so. Don't be shy about taking some pictures and posting them. Any rub recipes always appreciated.
You should also consider the Bear Paws. Not only are they great for pulling the pork, they are great for taking large pieces of meat off the grill. I found a set on Ebay that included shipping for $9.95
Thanks for the comments. Yessir I agree I actually have a pair of the Original Bear Paws and they do an marvelous job. I will be sure to try the BBBR when I do try out a brisket. Doing a pork butt this weekend and will be sure to post pics.
Thanks again for the commets and welcome.
I found a couple more sites for ideas by googling Beef Brisket and Pork Butt. Ran across some Pit Boys videos. The brisket one is pretty funny. Also found BBQ Pitmasters and BBQ Pitbosses tv series. Picked up a lot of good tips watching the Pros compete in the elements. I picked up some apple juice and apple cider vinegar to try injecting an inexpensive beef cut. Good luck on the butt, Meatheads video is pretty good. I usually rewatch it a couple of times during the smoke.
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