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Hello there!! From the sunny...OK...and rainy UK!!

post #1 of 10
Thread Starter 

Hi all,

 

I'm a first time poster and a total newbie smoker.  I live in Essex in the UK, with my beautiful wife and three kids.

 

I've just purchased a Weber Master Touch 22" kettle.  After being a gas man.  Gas man no more!!!

 

I smoked my first brisket yesterday and tried the faster version (I wasn't organised enough for the all dayer), as I only had a flat and my family are not the most patient when hungry.  I just grab another beer!!  ;)

 

The first lesson was not to let someone pre-marinade the joint for me (I bought it from my local farm, but can get it untouched next time).

 

Prepare my own rub - any help and guidance here would be great!

 

I put the hickory (will try a hickory / pecan combo next time) on a bit too soon and found I'd smoked myself out too quickly. 

 

I put the joint over a water filled drip tray, heating it indirectly and I think I may have needed to put more over the coals for a better bark.  I didn't get a great colour (wish I had taken a photo now), like those I've seen posted on here, so again any advice would be great.  Especially in configuration of coals, smoking wood and the joint in relation to those.

 

I think I'm going to try a beer-can chicken next weekend, so really looking forward to that.

 

Boring the wife and kids to death with it all, so thought I'd come on here and bore you instead.  ;)

 

Looking forward to hearing from anyone who has the time.

 

Happy smoking!!

 

George

post #2 of 10

Hello George, welcome from East Texas, there are a lot of members in the UK, good luck on the chicken

 

Gary S

post #3 of 10
Welcome. I know I have driving my wife nuts too. Bug away. All she wanted was a grill to do burgers and hot dogs on lol.
post #4 of 10
Thread Starter 

Cheers Gary and flyfish. 

post #5 of 10

Hello George and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny

http://www.smoking-meat.com/smoking-basics-ecourse

post #6 of 10
Hi George, welcome to the family! New around here myself, but, if you need any help advice, just ask and I am sure you will get 10 different answers.

Smokin Monkey
post #7 of 10

WAY HEY  Smokin Monky! where ya been??  Bet you are rushed off your feet this time of year!  Good to see you back on the site.

Danny

post #8 of 10
Thread Starter 

Cheers Smokin.  Will do...

post #9 of 10
Don't want to hijack George's thread, but went to Belgium for the May Bank Holiday, 50th Borthday Yesterday! and yes it's now getting very busy with the Hog Roast.

Went into my Pig Supplier on Saturday, and they do Boston Butts and Beef Briskets, with the Fat Cap. Need to sort out a price, but they are usually reasonable.

Going to do my first Butt may be next weekend, weather permitting, smoked some Bacon this week.

Smokin Monkey
post #10 of 10
Thread Starter 
Hijack away. I'll ask my local pig farmer to see what they'll be able to do. If it's on a pig, they'll do it. Just need to ask for the right cut. Which leads to my next question... ;-)

Happy birthday for yesterday.
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