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BEEF it"s whats for DINNER

post #1 of 7
Thread Starter 



First, I want to say hello, I just found this wonderful forum today and I'm looking forward to learning alot from you. I have been in love with BBQ and smoked meat since I was 0, about 35 years ago. Just this year I built "Ugly Betty" my backyard smoker (brick smoker is avatar). So for about 3 months I have been learning alot about using my smoking. This morning I got a 12lb brisket and I'm going to smoke it tomorrow, it's my 3rd brisket so I have got the times some what figured out. So far, here is what I have done. At 1200 I dumped the following on, (quantities were as I thought look/tasted good) Chile pepper, garlic powder, cummin, salt&pepper, mustard powder, celery salt, Cajun seasoning and olive oil. Now I just have to wait till 0400 so I can get the smoke house warm and put the brisket on around 0600. I'll make sure to keep all you up to date tomorrow. Also if you have any suggestions or ideas please let me know.



post #2 of 7


This site has tons of info.

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

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!



      Make bacon the easy way!!



post #3 of 7

Congradulations on finding the BEST BBQ Forum on the Net.......biggrin.gif  and go by Roll Call to say hello and tell us about yourself. THEN, send us some shots of your stuffyahoo.gifinquiring minds want to know...


Have fun and.....



post #4 of 7

Glad to have you with us!  Looking forward to seeing the final product. 


I have a corned beef in right now getting smoked into pastrami! 





post #5 of 7

Welcome aboard!

post #6 of 7


welcome1.gif   Glad to have you with us!


post #7 of 7
Thread Starter 

Sorry for not getting back earlier, I was smoking the brisket for sandwich meat during my next work trip. I'm in the USMC and as an instructor I'm in and out alot. Well the good news is i'm home and and the bad news is I burnt the brisket, it was perfect at 8 hrs and i decided to let it smoke for about 2-3 more and that was a bad choice. Not to worry I'll try again ove the New Years break, you only get better by trying again and again.



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