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Hello from Minneapolis!

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    Hello from Minneapolis!

    Hi everyone, I'm new here. I don't know anything about smoking, but I just bought an 18" Smokey Mountain, a Smoke thermometer, a charcoal starter, and some apple wood. I've grown tired of attempting to make brisket, only to have it turn out leathery and tough every time. I look forward to learning more about making some great BBQ!

    #2
    Welcome from Indiana!

    You have come to the right place to learn.

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      #3
      A hearty welcome from Illinois. You have definitely come to the right place to learn and you will find that your expertise will quickly take off with the help available in the pit.

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        #4
        Welcome Blowingsmoke from Scunthorpe, England. That's a great setup you've got there, read plenty of articles on the site and ask any additional questions here and you'll be making great BBQ in no time!!

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          #5
          Welcome Blowingsmoke

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            #6
            Welcome to the Pit! Be sure to check out the forums for help. On the brisket front, go for choice or prime and avoid select.
            Last edited by LA Pork Butt; December 27, 2016, 01:42 PM.

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              #7
              Welcome Blowingsmoke from a fellow Minnesotan. Enjoy THE PIT!

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                #8
                Welcome to The Pit Blowingsmoke! We're glad you joined. Feel free to ask any questions. In case you haven't seen it, here's an article on The Best Setup And Add-Ons For A Weber Smokey Mountain Barbecue Smoker.

                Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

                Also, it's very important that you:
                1. Give us an email address you actually use. You can set or change your email on file with us by clicking your name in the upper-right, then User Settings, then the Notifications tab.
                2. Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

                Hope to hear & see more from you!

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                  #9
                  Welcome to th Pit Blowingsmoke !!! Glad ya've joined us here. Sounds like yer armed with some good equipment, and a desire to learn, and share. You've found th' right place, Amigo!

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                    #10
                    Welcome to The Pit Blowingsmoke! Congrats on the new cooker, and thank you for your support. Another great article for you to browse through is Meathead's Texas Brisket article. No more tough leathery brisket for you!


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                      #11
                      Welcome to the Pit from Baltimore, MD! We're glad you're here!

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                        #12
                        Welcome from Nebraska!!

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                          #13
                          Welcome to the Pit! Good to see another Minnesotan in here. Check out that brisket article, it will be very helpful.

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                            #14
                            Welcome from Las Vegas, @Blowingsmoke

                            I have an 18" WSM too, and these folks will have you cranking out good stuff in no time.

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                              #15
                              Welcome to the Pit from Lincoln, CA. Just joined myself and hope to turn around my brisket issues.

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