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conchrepublican

conchrepublican

Newbie
Original poster
Mar 10, 2013
7
10
Forest Hills (Queens), New York
Hi, I'm Peter, and I'm a smoker . . . (hi, Peter)

First time poster, long time lurker.

I thought it time I officially joined the community that's been my go-to source for smoking info for years.

I started with a garage sale acquired gift years ago, a Marlboro points bullet smoker that had never been used. That bad boy rusted out in the New York winters after a few years and I have since graduated to a MES.

I look forward to sharing with you what I'm up too and continuing to learn a lot from you all who are so willing to share what you've learned.

Thanks for all your insights!
 
Hi Peter,

 
welcome1.gif
 to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the 
Rules.gif
!!!

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

worthless.gif
  or this...
th_What_NO_QVIEW.gif


Good Luck and Get Smokin'

Bill
 
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 to SMF!  We are so glad you joined us!  That looks great this morning!  Keep us posted with q-view as you go along today!

Also....sign up for Jeff's E-course.  It's great and you will learn so much from it!  http://www.smoking-meat.com/smoking-basics-ecourse

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat
 
Last edited:
I am happy to say I FINALLY have made a moist, tender, juicy brisket! In the past they were always just too dry. This time, my wife was away overnight and I wasn't going to half*** anything.

At just over 170 I foil wrapped the brisket and left it in until just about 210. Then it was another layer of foil, a little dripping juice and a towel wrap and then into a styrofoam cooler. (we get Kansas City steak deliveries so we have different size, think styrofoam coolers around which are perfect! Two hours later I could wait no longer.

531686_4604247065578_1448939956_n.jpg

531686_4604247065578_1448939956_n.jpg


You guys have NO idea how happy I am! I have made three briskets prior to this (granted, not with the level of focus this one had). A big thank you to all who have shared their experiences, it has helped me a lot. This was a total of 7 1/2" hours from smoker to dinner.
 
ConchRepublican said:
I am happy to say I FINALLY have made a moist, tender, juicy brisket! In the past they were always just too dry. This time, my wife was away overnight and I wasn't going to half*** anything.


At just over 170 I foil wrapped the brisket and left it in until just about 210. Then it was another layer of foil, a little dripping juice and a towel wrap and then into a styrofoam cooler. (we get Kansas City steak deliveries so we have different size, think styrofoam coolers around which are perfect! Two hours later I could wait no longer.

531686_4604247065578_1448939956_n.jpg

531686_4604247065578_1448939956_n.jpg



I'll be right over!!


You guys have NO idea how happy I am! I have made three briskets prior to this (granted, not with the level of focus this one had). A big thank you to all who have shared their experiences, it has helped me a lot. This was a total of 7 1/2" hours from smoker to dinner.
Click to expand...
 
welcome1.gif


I started smoking in the summer of '11.  I love brisket and that was the main reason for getting into smoking.  The second reason was I was able to pick up a once used ECB bullet type charcoal smoker for $20.  I got a MES 30 for Christmas and have been using the heck out of it.  I just bought an AMPNS pellet/dust smoker a few weeks ago and decided to finally try my hand at brisket this weekend.  I have to say, that combination really made it very much "set it & forget it" style cooking.  Just the way I like it!

Congratulations on your first successful brisket!  I was lucky enough to get it right the first time around.  Though, some say that luck is the residue of design.  I have been extensively browsing this forum before tackling one.  Here's a link to it if you are curious: http://www.smokingmeatforums.com/t/137695/first-brisket-on-mes-30-with-ampns
 
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