Hello from the Motor City!! 👋

[Duanessmokedmeats]

Welcome from Downriver!

[Santamarina]

Welcome from California! The book that finally got me past my fear of brisket was Aaron Franklin’s Meat Smoking Manifesto. It took me from being too scared to even try it to family and friends telling me I should open a barbecue restaurant.

Looking forward to your continued barbecue journey, and learning a thing or two about wine and spirits from you!

[J-Melt]

Welcome from Chicago!

[rmeugene]

Hey from the NW burbs of Chicago.

[RickyBobby]

Welcome to THE pit from Indy!!!! Having spent a lot of time in Texas, I began my BBQ journey trying to perfect Brisket and Texas BBQ. Those who eat my BBQ say that I’ve nailed it, but I am my own worst critic and feel I haven’t even come close to my goal. That said, never give up! A small piece of advice that I WISH I would have acknowledged sooner with regard to brisket is to practice with Chuck Roast. Smaller, cheaper, and cooks almost identically. I wasted so much brisket, time, and money working with full packers. Once I started “practicing” with chuckies, my learning curve shot STRAIGHT UP!!! Best of luck. No matter what, The Pit has your back!!!!!!

[fzxdoc]

Welcome!

[Finster]

Welcome from The First State!!

[jfmorris]

Welcome to the Pit from Alabama! Glad to have you onboard!

I had been smoking boston butts, ribs and chickens on an offset smoker for almost 30 years when I joined the Pitmaster club, but was still intimidated by brisket. I finally tackled it around 2017 using the recipe from Meathead over on the free side, and it was a resounding success! I've done many more since then, but have slowed down to a couple per year lately due to increased cost of beef, and the fact I am feeding fewer mouths here at the house.

Sometimes however, you will have a piece of beef that just isn't as good, and the results, while edible, won't be what you want as cook. That's ok. Just try again. You will get your best results with USDA Prime or Choice or certified Angus beef. Stay away from any select grade briskets. And I feel its easier to get good results smoking the whole packer versus just a flat.

[HawkerXP]

Welcome to the Pit!

[dpearce]

Welcome from Ohio! You'll love it here! Great bunch of knowledgeable and friendly folks!

[SmokingSteve]

Welcome to The Pit from the PNW!

[cruiseplanner1]

Welcome from Au Gres!

[Allon]

Welcome to
THE PIT
from Central Massachusetts

🥩🥩🥩
🔥🔥🔥

[swartzster]

Welcome from Washington state

[ssennott]

Welcome to the pit from Massachusetts