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Hello from Texas

post #1 of 10
Thread Starter 

Hi,  my name is Brian Pittman,  I am a 32 year old military vet, who recently became interested in smoking.   My father is one heck of a smoker when it comes to brisket and ribs, and I am set out to beat him out.. lol   He smokes on an old homemade smoker almost identical to the one in this sites logo.  lol   I however do not have the patience to sit out and check temps and wood all the time.  Therefore, I went out and purchased a MES 30.  I tried using dads recipe to smoke a brisket first.  It turned out horrible.  WAYYYY to much smoke!!  This happened several different times to me.  I tried to adjust my wood amounts, and adjust air flow, but no matter what I do,  it seems the wood was giving the meat waaaaay to strong a flavor.   SO....  I just bought the AMNPS, and some pellets from the link on this site.  I got them friday in the mail and decided I would try both some ribs, and a brisket this weekend.   I went straight by everyones suggestions on this site on were to place the AMNPS, and starting the coals suggestions.   I first put my brisket in at 220 degrees for about 6 hours.  I then pulled it out and wrapped her up, and back on she went for another 5.  I pulled it out last night at an internal temp of 210, and the thing was supper tender!!  but STILL TOO MUCH SMOKE!!.  Today I am trying the ribs out with the Pitmaster blend pellets.  I pray they dont turn out the same way..   Is there any suggestions on what to do, to not make the smoke flavor so strong?!!  I mean the edges of the brisket were almost black!  The ribs I have on now seem to have black puddles on top of them were grease has pooled..  I dont know what the problem is!!  Any help or advice on how to run this setup would be greatly appreciated.  If someone could give me detailed instructions on what to try and for how long.  I will definately give it a run.   

post #2 of 10

Hello Brian and welcome1.gifto SMF - 


If you are getting too much smoke for your taste,  you can cut back on how long you leave the AMNPS in or how many pellets you add to it.


Please do us a favor and update your profile with your location


post #3 of 10
Thread Starter 

Okay, will do.  thanks for the reply.   I just finished the ribs, and I have to say...  They are the very best I ever attempted to cook!!  Fantastic taste.   I think I just had a bad first run on the brisket.   the only thing I can think of I did different was that the brisket was on the top rack, and the ribs were on the bottom two racks.   Dont know why that would matter,but....    Also, I opened the chip tray a little more on the ribs.

post #4 of 10
Thread Starter 

Also,  I used a new rub on the ribs that I have never seen until today.   It is from the Famous " Salt Lick" in Texas.  I have heard many many good things about that restaurant, so when I saw the rub, I decided to try it out.   Its fantastic!!

post #5 of 10

Hello Bones. You can also try to use more fruit wood. Apple, cherry since they are a milder smoke. Pecan is also milder than hickory. oak and mesquite...Also less time with smoke as Scarbelly indicated....Good luck, albeit, you will find the secret that works for you...

post #6 of 10

Welcome to SMF its nice to have ya.. There is lots to learn  and great people to learn from.. Have fun and Happy smoking..

post #7 of 10

Hello and welcome to SMF!

post #8 of 10

Hello and welcome to SMF. Please Join the Texas Members group when you have a moment.


Happy Smoking and welcome to your new addiction.

post #9 of 10
:Welcome to SMF
post #10 of 10

welcome1.gif to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. Check out  the 5 day e-course on smoking its chuck full of great info, and may help ya out. Smoking  5-Day e-Course 

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