Howdy folks! I found this site a few months ago and have referred to it several times. The content is awesome and extremely helpful. I battled the stall last night so today I decided to pony up and join to support this awesome community.
I'm in Universal City, Texas, just north of San Antonio. I have a Char-Griller Duo (half gas and half charcoal) and received a MasterBuilt 40" electric smoker from my mother for my birthday back in May. The electric smoker is great because it has a digital thermometer and timer so you can really control things while still being busy with kids like I am.
I married into a family with a long tradition of hunting, farming and barbecuing. My in-laws are masters at traditional Texas smoking and barbecuing. I've got some catching up to do, that's for sure. I've got my ribs down good, but brisket has been a challenge. Oh that dreaded stall. So right now my main goal is to figure out a good timeline/agenda for cooking flats (HOFs) since they are perfect for feeding my family of four. I also need to start cooking up some of my deer left over from last season, or else I won't have room in the freezer for fresh meat.
This weekend HEB had a special on packers, $1.97 a pound (limit one), so I went back to pick up an extra. ;-) I cut each one in half, so now I have two flats and two thick briskets to work on. Cooked a flat last night, the stall got me and I didn't plan properly. Live and learn, right?
I'm looking forward to reading the great advice here!
I'm in Universal City, Texas, just north of San Antonio. I have a Char-Griller Duo (half gas and half charcoal) and received a MasterBuilt 40" electric smoker from my mother for my birthday back in May. The electric smoker is great because it has a digital thermometer and timer so you can really control things while still being busy with kids like I am.
I married into a family with a long tradition of hunting, farming and barbecuing. My in-laws are masters at traditional Texas smoking and barbecuing. I've got some catching up to do, that's for sure. I've got my ribs down good, but brisket has been a challenge. Oh that dreaded stall. So right now my main goal is to figure out a good timeline/agenda for cooking flats (HOFs) since they are perfect for feeding my family of four. I also need to start cooking up some of my deer left over from last season, or else I won't have room in the freezer for fresh meat.
This weekend HEB had a special on packers, $1.97 a pound (limit one), so I went back to pick up an extra. ;-) I cut each one in half, so now I have two flats and two thick briskets to work on. Cooked a flat last night, the stall got me and I didn't plan properly. Live and learn, right?
I'm looking forward to reading the great advice here!
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