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Just joined...can't wait to learn from you folks!

post #1 of 8
Thread Starter 

Hi - I just bought my first smoker yesterday...an MES 40. I preseasoned it this morning and put my first brisket in at 10. I have no idea what I'm doing, but I'm going to enjoy learning!

I have a couple of questions. (well...actually I have a million questions, but I'll start with a few...)

1. Should I put liquid in the liquid pan? If so, what should I put in there?

2. I've put the brisket in, coated in dry rub, and it's in a roasting pan. I"m going to put a rack of spare ribs in later today. Should I put the ribs in a pan, or directly on the rack?

3. My brisket is about 7.25 lbs. About how long do you think I should cook it? Should I do the foil wrap method with brisket? I'm going to try the 3-2-1 method for the ribs, but I'm not sure what to do with the brisket.

 

Sorry for the silly newbie questions, but I'm really new at this. I'm really excited to learn!

Thanks for your help.

Cvaglica, Austin, Texas

 

post #2 of 8

  Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. icon14.gif

 
post #3 of 8
Quote:
Originally Posted by cvaglica View Post

Hi - I just bought my first smoker yesterday...an MES 40. I preseasoned it this morning and put my first brisket in at 10. I have no idea what I'm doing, but I'm going to enjoy learning!

I have a couple of questions. (well...actually I have a million questions, but I'll start with a few...)

1. Should I put liquid in the liquid pan? If so, what should I put in there? Yes, water is fine.

2. I've put the brisket in, coated in dry rub, and it's in a roasting pan. I"m going to put a rack of spare ribs in later today. Should I put the ribs in a pan, or directly on the rack? On the rack.

3. My brisket is about 7.25 lbs. About how long do you think I should cook it? Should I do the foil wrap method with brisket? I'm going to try the 3-2-1 method for the ribs, but I'm not sure what to do with the brisket. You should figure about 2 hours per pound, so you looking at about 15 hours for your brisket. I don't foil mine, but that's a personal preference. They take longer to cook without foil, but they have a real nice bark.

 

Sorry for the silly newbie questions, but I'm really new at this. I'm really excited to learn! No questions are silly, we all asked the same questions when we started.

Thanks for your help.

Cvaglica, Austin, Texas

 



 

post #4 of 8
post #5 of 8

 welcome44.gif


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...

post #6 of 8
Thread Starter 

Thanks for the warm welcome and the responses to my questions. So here's one more...

 

Based on your responses, it sounds like I should have started the brisket way sooner than I did. It's a 7.25 lb. brisket, and one of you folks said I should cook it for 15 hours. That means we'll eat around 1 in the morning...yikes! Is there any way to salvage this by speeding things up? Would it be edible if we tried to eat at 8? I would have to pull it out by 7:30, I imagine, so it can rest for at least 30 minutes.

 

What do you think?

Thanks again, and I'm looking forward to learning from you.

 


Edited by cvaglica - 7/4/11 at 11:12am
post #7 of 8

welcome-smiley.gif to SMF I am glad you joint us  

post #8 of 8

Congrats on the MES,

welcome1.gif

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