3 Weeks in & not doing Horrible ----YET!

Discussion in 'Roll Call' started by grothe, Jun 17, 2008.

  1. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Hey everyone!!
    My name is Gene. I work full time as a machinist-fabricator and have a family farm in Ellington CT. We grow cigar tobacco And raise Herferds (plenty of Beef and oak). Naturally, I had to try smoking some of that beef. I started building an offset wood burning smoker last winter - Still not finished!! I bought a gas vertical smoker 3 weeks ago, set it up in our repair shop (can keep an eye on it & still get some work done). I've Had Great luck with it - Beef Ribs, Flank Roast, Pork Ribs, & even a couple of steaks! Going to try Brisket Friday. I have a question though : my brisket is too big for my little smoker and was wondering where to separate the point from the flank.
    Any input would be much appreciated!

    Thanks alot and happy smokin'.
     
  2. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Welcome Gene. Big time beef fan here. We smoke more brisket here than any other meat. I just whack it in half. Seems to taste the same no matter the cutting point. Good luck in the smoking world.
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome Gene!
     
  4. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Perfect! I love it when things are that simple.
    Thanx again.
     
  5. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Welcome aboard Gene! A great reason to love this site - ask a question, get an answer! Throw some q-view at us!
     
  6. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    When I was getting ready to try smoking, I found this site and read as many posts as I could. Learned alot and wasn't afraid to give it a shot. Can tell you guys know what ur doin' thur the Q-view. Great site!!!!
     
  7. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Glad you found us!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Gene welcome. Theres lots of good info here and I hope to see some of that beef your smoking in Qview.
     
  9. Welcome to the jungle...I mean..lol..the forum Gene. Try whacking the meat where the gain changes direction. Glad your here.
     
  10. smokin out the neighbors

    smokin out the neighbors Smoking Fanatic SMF Premier Member

    Welcome to SMF Gene. There are lots of friendly folks around here with tons of knowledge and ideas. Just browse through the threads and check out anything that catches your eye. Be sure to throw your two cents in anytime you can.
     
  11. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Hi Gene!
    For that brisket try the "smokeyokie sear method" I did my first brisket using the method and it was incredible!!!!
    Can't wait for the q-vue!! CNC still making those machines?
     
  12. kratzx4

    kratzx4 Smoking Fanatic

    Welcome to SMF. Enjoy your journey into smoke coookin
     
  13. crockadale

    crockadale Smoking Fanatic

    Welcome to the SMf. You can also seperate that packer at the fat line between the point and the flat. Do a search distructions are in here somewhere.
     

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