Glad to have just joined. This site has been really helpful so why not.
I own a 2015. Weber Performer Deluxe, Smokenator with hover grill, and the Maverick ET733 thermometers. Literally finishing up my first smoke and considering a PartyQ.
Welcome, how did the first smoke come out? I have been debating a move to FL myself, getting pretty tired of this cold weather and tornado season which seems to last 10 months of the year.
Man, call it beginners luck, but it came out amazing! Tender and juicy, delicious bark. Started at 1AM and fell below 215F around 4:30AM. I added about 8-10 coals but never got it back over 190F, and the brisket was stuck at 163F. At which point I foiled and finished in oven til 195F internal at 250F. Carried over til 203F and I let it rest til it was 180F and I sliced it up. I was so happy. Really thinking of getting the PartyQ now.
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 meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit Father87 ! Great job on the first brisket, those are some nice pics there of the sliced goodness. Did you use Meathead's Texas Brisket techniques?
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