Jared from New Deal

jmo bbq

Smoke Blower

Original poster

Dec 19, 2012

89

10

New Deal Texas

• Dec 19, 2012

• #1

Hey SMF! Glad to be here. Wish I could say I am a seasoned veteran and know my way around a pit, but I am as green as they come. Fascinated by the whole low and slow concept of BBQ. Everything from yardbird to full sides of beef. I absolutely love Q. Hoping to learn a lot of tips and tricks to getting off to a good start. Would like to know secrets of pit masters and even join my first competition this summer. Closest one to where I live is the state championship in Post Texas. Man wouldn't that be something.....! Anyways I am really excited to be here and hope to learn a lot. Will be smoking a brisket on Monday for a Christmas Eve party, and would really like to please my family with the most succulent moist beef they have ever tasted. Any suggestions, how to, tips tricks?

1 30' Masterbuilt Electric Smokehouse Smoker
1 Masterbuilt Vertical Water Pan Smoker

 

bmudd14474

Legendary Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Jun 1, 2008

9,602

3,322

Florida

• Dec 19, 2012

• #2

Welcome to SMF Jared. If you haven't I would recommend that you take the free 5 day ecourse. It has alot of great information to get you going in the correct direction. Then the forum will fill in the gaps that you may still have after the course.

 

jmo bbq

Smoke Blower

Original poster

Thread starter

Dec 19, 2012

89

10

New Deal Texas

• Dec 19, 2012

• #3

Thanks mudd. I will certainly look into it.

 

rgacat

Meat Mopper

SMF Premier Member

Feb 5, 2010

270

11

Eastern NM

• Dec 19, 2012

• #4

Welcome to our group it is a good place for ideas and help. Have you check out Outdoor Chef in Lubbock and talked to Ray he has some classes every few months. They are full of information and lots of great food to boot.

Ronnie
 

 

jmo bbq

Smoke Blower

Original poster

Thread starter

Dec 19, 2012

89

10

New Deal Texas

• Dec 20, 2012

• #5

Hey thanks for that bit of info there rgacat. I do know ray, and frequent the outdoor chef religiously. Bought a few rubs there just this past weekend. Smoking Guns HOT, Sweet Heat, and a finishing rub Gunpowder. I had heard great reviews on all of them. I did not know that ray taught classes. I will be in touch for sure. Thanks again.

JMO

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Dec 20, 2012

• #6

Hi JMO! 

 to SMF!!! We're happy you joined us! If you need any help getting around the forums don't hesitate to ask!

 

jmo bbq

Smoke Blower

Original poster

Thread starter

Dec 19, 2012

89

10

New Deal Texas

• Dec 20, 2012

• #7

Thanks moderator. I sure will ask if I have any questions on Q. How about right now. I am going to go to my local supermarket to buy a whole packer brisket to smoke for my family this weekend for Christmas Eve dinner. I am planning on using my 30' Electric Masterbuilt smoker for it. I love the whole concept of set it and forget it. The only drawback is that there is never a smoke ring on any of my meats. Why is this? I also have a Masterbuilt vertical water smoker that I know will produce a smoke ring. I am thinking of maybe starting it on the vetical smoker and then transfering it to my electric. If I had the time to do it all on the vertical water smoker I would, but have to work Christmas Eve morning. Do you think this would work okay?

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Dec 20, 2012

• #8

This thread should help explain the smoke ring mystery:

http://www.smokingmeatforums.com/t/128506/the-smoke-ring-mystery

I don't see any problem transferring it to your MES, a lot of people will even finish in the oven inside, just make sure your MES is up to temp before the transfer.

 

jmo bbq

Smoke Blower

Original poster

Thread starter

Dec 19, 2012

89

10

New Deal Texas

• Dec 20, 2012

• #9

Thanks for the information, based on the thread link.... you can get a smoke ring on a electric smoker, its just harder. I will be sure to get it up to temp before transferring it to the MES. Thanks for the help. Will post some pics later.