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From Browns Summit NC

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    From Browns Summit NC

    Hello, my name is Jonathan. I've been a fan of Amazing Ribs for several years. I've borrowed recipes and techniques, and have enjoyed lots of good reading. I, like a lot of others, am embarrassed that it took me so long to join.
    I did the majority of my cooking on a Phoenix gas grill for the last 15 or so years. Lots of burgers, steaks, chicken, and pork (shoulders butts and a few ribs). I've also cooked shoulders on big cookers using hickory coals, checking the temperature by laying your hand on the lid. About a month ago, I retired the Phoenix, RIP, and bought a Kamado Joe Big Joe. Thanks Costco. I'm still learning my way around it. I started out cooking chicken, burgers, and pork chops. More recently, I cooked a couple of pizza's and some Cobia on it. I'm really impressed with it so far. I'm looking forward to getting low and slow to cook a butt and some ribs. Then on to some beef. I've never cooked a brisket, they're hard to find around here, but I'm gonna give it a try.
    I'm excited about the opportunity to continue learning and told my wife that I want Meathead's book for Father's Day. Anyway, thanks for all the good advice and recipes over the years

    #2
    Welcome to the Pit from Charlotte! About the brisket, if you have a Costco convenient to you take a look there. Ours in Charlotte has full packer Prime for $2.99/lb.

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      #3
      Welcome to The Pit Jonathan.

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        #4
        smokinsteve thanks for the info. I've checked the Costco in Greensboro a few times and only find brisket parts.

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          #5
          RonB Thanks

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            #6
            Welcome from Indiana

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              #7
              Welcome to fun and learning!

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                #8
                Welcome to th' Pit, Glad yer here!
                Think yer gonna Love th' Brisket Trail...

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                  #9
                  Welcome to the Pit! If you have liked what you have cooked so far, you are going to love low and slow. Ceramic cookers shine when doing low and slow. Start with a Boston Butt. I like to cook mine at 225 overnight and wrap it at 200 to put it a faux cambro for two hours or so before serving at noon.

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                    #10
                    Welcome to the pit OBX Beach Bum, the pit sure is a good place to hang out!

                    Since you're relatively new to the forum, and if you haven't done so already, 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:

                    Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Notifications tab. You currently cannot change your email on file with us since it’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, we’d be happy to change it for you. PM (private message) ”Huskee” with your email change request, or via email at [email protected]

                    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)!

                    Thanks for joining!

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                      #11
                      Welcome to the Pit, from Philadelphia.

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                        #12
                        Welcome OBX Beach Bum

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                          #13
                          Welcome!

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                            #14
                            Welcome from Colorado!

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                              #15
                              Welcome my friend...

                              I am not embarrassed about my past cooks at all... because I was learnin...

                              I am embarrassed for my future cooks.. because by now you would have thought I knew better.

                              Welcome to the pit

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