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another Pa smoker

post #1 of 9
Thread Starter 

Hello from Southeastern Pa.

I just got my first "real" smoker as an early Birthday present from my wife and son. It's a Backwoods "Party".

 

 

 

For my first smoke I made a slab of baby backs, a slab of pork ribs, and a some wings.

 

The ribs tasted great, but they were a little chewy. I should have let them rest longer, but we were hungry! The wings were outstanding.

 

I'm smoking my first brisket today. If it turns out good, I'll post some pictures.

 

I've already learned a ton of great tips and I'm looking forward to learning more from the members here.

Thanks!

post #2 of 9
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
post #3 of 9

Welcome to the forums!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

 

You're Que looks delicious!  And I'm envious of your new smoker...I've always admired those Backwoods rigs.

 

Red

post #4 of 9

Hiya and welcome, a great bunch of guys on here, have fun.

 

Gary

post #5 of 9

welcome1.gif to SMF!  We are so glad you joined us! Your Smoke looks great!

 

If you didn't read the "Terms of Service" notes.....please do. There are a few things that everyone should know about those pesky little rules before plunging into the forums. Just a teeny bit of information for some of the rules here at SMF before you get started, off site links are not allowed.

http://www.smokingmeatforums.com/a/terms-of-service.

 

If you need any help roaming around the forums....give me a shout. I will be happy to help out!

 

Kat

post #6 of 9

1blindref?  Aren't they all blind?  laugh1.gif

 

Is that a bottle of Big Bob Gibson's white bbq sauce on the counter?  Awesome!!!!

 

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

post #7 of 9
Thread Starter 

OK, my first brisket turned out perfect!

I've made about 20 - 25 briskets in my life time and was never happy with any of them. This one was the best brisket I've eaten, and that includes some BBQ joints in Texas!! It was very moist and had a good smoke ring. The bark (my favorite part) was outstanding.

 

 

 

with corn bread, extra wide egg noodles, sweet baby corn, and my homemade brisket sauce

 

post #8 of 9

Looks Great

 

points.gif

post #9 of 9

Welcome Blind Ref !!!

LOL---That's a nice area---SouthEast PA!!!!

 

Great looking Brisket !!!

 

Nice Job!!

 

 

Bear

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