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Hello from MO!

post #1 of 13
Thread Starter 

Hello everyone!


My name is Conner, I have always had a passion for cooking. I have been to BBQ competitions to watch family members compete and occasionally win. I have always been fascinated with making some delicious BBQ with a smoker. I hail from Marshall, MO. I'm a full time college student and work as an RA(Resident Assistant) for my college. I have been married for a little over a year. So occasionally I have time to have a little fun on the smokerRecently I came into my first smoker gifted to me by a friend. It is a Royall 1000 Pellet smoker, the igniter is broken but I don't mind lighting it by hand. I have had some success with pork butts, and currently have my first brisket on there. To be honest, I'm a bit nervous lol. Anyway it seems from browsing your forum I am in good company and a very knowledgeable bunch. Can't soak up some tips from you guys and of course some smoke!

post #2 of 13

iam also smoking brisket tonight...i will be pulling a all nighter so hit me up if you have any questions

post #3 of 13

Hi Conner, and welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.



post #4 of 13

Welcome from Canada, Conner.


You will find lots of great people, information and advice on this forum. I started smoking last year and have really enjoyed it. However, I do warn it may become addictive.



post #5 of 13
Thread Starter 
Well my brisket finished at about 8:00am this morning. I wrapped it in a towel once it hit 190* and sliced it around 8:45-9:00ish. It was delicious. The only problem is I had to be at work at 10:00 so I got 1 slice off of the flat before I had to jet out the door lol. When I get back to my dorm I'll post some pictures of it and hopefully you guys can throw some tips my way!
post #6 of 13
Thread Starter 
I do have one picture of my brisket. This was about an hour to two hours into the smoke.

post #7 of 13

welcome1.gifto SMF!  We are so glad you joined us! 


We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.


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 and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!


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



post #8 of 13
Welcome to the forum!
post #9 of 13
welcome1.gif From the east coast. Good to have you here. grilling_smilie.gif
post #10 of 13
Hi Conner! 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 1,000,000 posts describing it! Yea that’s right over 1,000,000!

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!

The brisket is looking mighty Good!!
post #11 of 13
Thread Starter 

This is right after I unwrapped it and laid it out to be sliced



I tried to get a good picture of the smoke ring but I had to hurry, too many vultures(students) around lol :icon_smile:


Overall it was a very tender brisket and very flavorful. Once I unwrapped it though it didn't quite have the bark I wanted it to. Any pointers on how to give it a thick flavorful bark next time I do a brisket?

post #12 of 13

It looks great to me.



post #13 of 13
Thread Starter 
Thanks Disco! I just was hoping the bark would be a little darker
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