Newbie to everything here, hoping to learn what I am doing, only have a cheap $20 wallyworld special? for reg bbq and a weber 18 smoker for hopefully the ultimate good brisket, first try at brisket was a disaster gave up for 3 years, maybe now can learn what to do, just purchased the thermo works smoke 4 channel and billows set up for the weber, to cold for me to try it yet, learning to get around here, hope I am doing this post right, can fix computers just can't use them very well, can you people teach this old dog new tricks? I know if I get it right I'll be spoiled!
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Hello from Texas
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Club Member
- Jul 2016
- 804
- Brownsburg, Indiana
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Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Welcome to The Pit! I can assure you that you will find all the help you want here! Always a someone here ready and willing to share advice, tips, tricks, and recipes. You mentioned specifically brisket. That is my favorite, too. Most important thing to know when starting out with brisket is that it is very temperamental and no two are the same. It takes several attempts to get your techniques down, but soon your successes will become repeatable. You can practice with chuck roasts. They cook very similar and are a little cheaper cut to practice on. Remember, as Aaron Franklin says, the only way to make good BBQ, is to make bad BBQ.
Welcome again! Looking forward to hearing about your cooks!
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Club Member
- May 2020
- 1400
- Massachusetts
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Smokers/Grills:
Camp Chef Smokepro DLX pellet grill
Weber Kettle
Dyna-Glo vertical offset smoker
Favorite whiskey:
Knob Creek Single Barrel Bourbon
Angels Envy Bourbon
Whistle Pig Rye
Everyday sipper:
Jim Beam Black and Wild Turkey Rye 101
Favorite beer:
Coffee Porter or Stouts
Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.
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Club Member
- Jul 2019
- 621
- Boston/South County Rhode Island
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Name: Scott, Chemical Engineer
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
Want to get into BBQ and Smoking.
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