New From WV

[lbooth7]

My name is Lisa, I bought my husband two smokers about a month ago.  One is a Char Broil, and one is a Masterbuilt electric smoker.  We just moved back to WV from SC about 3 years ago, and he misses the pulled pork from that area so much, I thought I would create for him.  He loves the vinegar based kind.

We have bought the recipes for the rib rub, and bbq sauce, and love them.  We are now wanting to learn to smoke a brisket.  My only question is where do I get them?  I have tried 3 stores here and all they have is corned beef brisket.  Is it ok to use that?  My fear was the salt content in it.  I wasn't sure if it was the right kind. 

So far every recipe I have tried on here is amazing!  I am looking forward to trying a turkey this week. I look forward to learning how to navigate through this site, and getting into all you have to offer for us on our smoking advertures! 

 

[jazzerque]

I find them at Sam's Club.  Though the last time I went they only had flat cuts. If you don't have a Sam's club, make friends with the guy in the white coat behind the meat case at your grocery store. I'll bet he can order some for you...it just takes a little bit more pre-planning.  Happy hunting.  -- Addison

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. 

 

[SmokinAl]

   Glad to have you with us!

Walmart here has full packers all the time.

 

[beer-b-q]

 

Welcome to SMF, Glad to have you with us.


This is the place to learn, lots of good info and helpful friendly Members.
 

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
 

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 
 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
 

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
 

Sign up for Jeff's 5-Day eCourse.   Click Here

Tips For New Members.

1. Go into your profile and Under Location put where you are.
2. City & State or Area & State will do. This will help members when answering your questions.
3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
4. Do Not Post  your other questions and smokes in the Roll Call Forum.
5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
10. A good choice for a remote dual probe thermometer is the Maverick ET-732
11. Remember, We Always Cook by Temperature and NOT BY TIME...
12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
13. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
14. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

[whtplainssmoker]

Welcome to SMF. You will find the knowledge is as great as the comraderie!  

Interesting.  Costco only had the flat cuts too the last time I went.

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

[africanmeat]

to SMF I am glad you joint us   

 

[raptor700]

Hi Lisa, glad to have you with us,