Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Hey everyone new smoker here

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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)

    #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


      #3
      Welcome to the pit from Las Vegas.

      Comment


        #4
        Welcome from Indiana..

        Comment


          #5
          A hearty welcome from Illinois.

          Comment


            #6
            Welcome to The Pit.

            Comment


              #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


                #8
                Welcome from Nebraska!

                Comment


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

                  Comment


                    #10
                    Welcome Keithjones1990

                    Comment


                      #11
                      Welcome Keithjones1990 from Florida!

                      Comment


                        #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

                        Announcement

                        Collapse
                        No announcement yet.
                        Working...
                        X
                        false
                        0
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Yes
                        Rubs Promo

                        Spotlight

                        These are not ads or paid placements. These are some of our favorite tools and toys.

                        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                        Use Our Links To Help Keep Us Alive

                        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                        kamado grill
                        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                        Click here for our article on this exciting cooker



                        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                        Click here to see our list of Gold Medal Gifts


                        Our Favorite Backyard Smoker

                        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                        Click here for our review of this superb smoker


                        Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                        Click here to read our detailed review and to order


                        The Cool Kettle With The Hinged Hood We Always Wanted


                        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                        Click here for more about what makes this grill special


                        Grilla Pellet Smoker proves good things come in small packages

                        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                        Click here for our review on this unique smoker


                        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                        Click here to read our detailed review