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Hey everyone new smoker here

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  • Keithjones1990
    Former Member
    • Dec 2016
    • 1

    Hey everyone new smoker here

    Hey everyone, I just bought my first smoker about 2 weeks ago and smoked 2 hams for Christmas dinner. Luckily everyone loved them! I decided the other day that I wanted to tackle my first brisket today, and any and all tips and hints would be greatly appreciated! (Only smoking the point as I'm only cooking for 3 people)
  • Huskee
    Administrator
    • May 2014
    • 15765
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke X4 by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • 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 me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    Welcome to The Pit Keithjones1990! Thanks for joining up with us. Congrats on the ham success! What smoker did you purchase? For brisket, this article here will explain everything you've ever wanted to know about brisket from selection to salting to smoking to slicing.

    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!

    Comment

    • Lowjiber
      Former Member
      • Nov 2016
      • 313
      • Las Vegas, Nevada

      #3
      Welcome to the pit from Las Vegas.

      Comment

      • Nate
        Banned Former Member
        • Apr 2015
        • 3794
        • Quarantined

        #4
        Welcome from Indiana..

        Comment

        • lschweig
          Former Member
          • Jul 2014
          • 979
          • Oswego, Il

          #5
          A hearty welcome from Illinois.

          Comment

          • RonB
            Club Member
            • Apr 2016
            • 14080
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #6
            Welcome to The Pit.

            Comment

            • LA Pork Butt
              Charter Member
              • Dec 2014
              • 5883
              • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

              #7
              Welcome to the Pit! Letting folks know what kind of smoker you have will get you better advice. In general the point is easier than the flat. Hopefully the point is prime or choice. Select is more challenging - especially the flat. Trim the hard fat off the point and excess fat cap down to about 1/8". Cooking at 225 will probably take 8-12 hours. If you have a thermometer cook to 203 or probe tender something like a thermometer probe going in brisket like like soft butter.

              Comment

              • Shane Rakow
                Club Member
                • Oct 2016
                • 568
                • Nebraska
                • Traeger Pellet w/ add-on Cold Smoker attachment (2008)
                  Weber-22" Kettle w/SnS Plus (2002)
                  Brinkman Bullet Smoker (super old)
                  Little Chief (really, really old)
                  Kenmore Propane 4-burner w/Searing Station (2015)
                  Burn Pit (1992)
                  ThermoWorks Smoke (2016)
                  ThermoWorks Thermapen (old, waiting to win a new one)

                  Favorite Dog Breed: German Shorthair Pointer
                  Favorite Car: The ones that start
                  Favorite Month: October
                  Favorite Steak: Ribeye, rare, and reverse seared

                #8
                Welcome from Nebraska!

                Comment

                • Thunder77
                  Founding Member
                  • Jul 2014
                  • 2886
                  • Halethorpe, MD
                  • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

                  #9
                  Welcome from Baltimore, MD! We're glad you're here.

                  Comment

                  • DWCowles
                    Founding Member
                    • Jul 2014
                    • 9703
                    • Smiths Grove, Ky
                    • 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.

                    #10
                    Welcome Keithjones1990

                    Comment

                    • fuzzydaddy
                      Charter Member
                      • Nov 2014
                      • 4977
                      • Winchester TN
                      • Hardware
                        Blackstone 36” Griddle.
                        Slow 'N Sear Deluxe Kamado & Kettle Grill.
                        Slow 'N Sear (1.0, Deluxe, 2.0).
                        DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                        Weber Chimney Starters (regular and compact).
                        Joule, Instant Accu Slim.
                        GrillGrates.
                        Maverick XR-50, ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                        Consumables / Favorites
                        KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
                        Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
                        SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                        MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

                      #11
                      Welcome Keithjones1990 from Florida!

                      Comment

                      • MBMorgan
                        Club Member
                        • Sep 2015
                        • 6723
                        • Colorado
                        • > Weber Genesis EP-330
                          > Grilla Grills Original Grilla (OG) pellet smoker
                          > Pit Barrel Cooker (gone to a new home)
                          > WeberQ 2000 (on "loan" to a relative)
                          > Old Smokey Electric (for chickens mostly - when it's too nasty out
                          to fiddle with a more capable cooker)
                          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                          > Thermoworks Smoke
                          > 3 Thermoworks Chef Alarms
                          > Thermoworks Thermapen
                          > Thermoworks IR-GUN-S
                          > Anova sous vide circulator
                          > Searzall torch
                          > BBQ Guru Rib Ring

                        #12
                        Welcome aboard! Here's a link to pretty much all you need to know about brisket: http://amazingribs.com/recipes/beef/texas_brisket.html

                        Comment

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                        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                        This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
                        See more
                        See less
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