Greetings from Tucson. Been playing around in the website for sometime now. Figured it was time to join the crowd as well. I'm about to try another brisket this week on my Traeger while I'm cleaning up the gasser. See if one day I can't get the brisket down pat. Im always looking for new tips and tricks to get it down right.
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Welcome Ryder -
Welcome to the Pit!Comment
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A hearty welcome from Illinois.Comment
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Welcome to the pit! Happy to have you.
Have you smoked a brisket yet? If so, what have you done in past cooks? What cooker are you using to smoke? Details like these can gives a much better chance of helping you achieve that perfect brisket!!!Comment
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Welcome from Colorado!Comment
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Done a couple on the traeger Texas. Last one I used salt and pepper smoked at 225 the. Wrapped in butcher paper for the crutch. Not bad but not as good as I'd like.Comment
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Welcome from IndianaComment
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Welcome to The Pit.Comment
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Welcome to The Pit Ryder! We're glad you joined. Have fun!
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.
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Hope to hear & see more from you!Comment
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Welcome to th' Pit, Ryder !!! Glad ya' joined us here!
Sounds like yer homin' in on yer perfect brisket.
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Welcome from Baltimore, MD! Glad you're here!
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Welcome from Nebraska, Ryder!Comment
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