Hello from IL

tomiiv

Newbie

Original poster

Nov 2, 2014

3

10

• Nov 2, 2014

• #1

Have been using Kamado Joe smoker for quite some time and am very impressed of what this little ceramic cooker can do. 

Everytime i smoke something there is at least 20 people coming over for a taste.

Would like to learn more on how to smoke the best whole brisket and do burnt ends.

Last night i put my first brisket on the smoker at around 11pm and hopefully will be tender done and ready to eat by 12:00-1:00pm, it was a 10 pounder.

 

wolfman1955

Master of the Pit

Nov 17, 2013

1,054

47

Chillicothe, Ohio

• Nov 2, 2014

• #2

tomiiv,
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.
Good luck on that brisket!!
Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Nov 2, 2014

• #3

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...

Post a Qview of your brisket.
Happy smoken.
David

 

tomiiv

Newbie

Original poster

Thread starter

Nov 2, 2014

3

10

• Nov 2, 2014

• #4

Thanks for the Welcomes

Just finished up my first brisket, and it looks like i did a good job, bark is there, flavor is there, smoke ring is there and just separated the point and cut up some cubes, put some rub on, sauced them and put them back on the smoker for another hour or so for some delicious burnt ends.

Hope everyone will enjoy!

Pictures will follow later on today

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Nov 2, 2014

• #5

  Good evening and welcome to the forum, from a very cool and nice day in East Texas. Lots of great people with tons of                    information on just about  everything.    

            Gary

 

tomiiv

Newbie

Original poster

Thread starter

Nov 2, 2014

3

10

• Nov 2, 2014

• #6

Here are the pics from today's cook

beans4.JPG

• tomiiv
• Nov 2, 2014

brisket flat1.JPG

• tomiiv
• Nov 2, 2014

brisket point.JPG

• tomiiv
• Nov 2, 2014

brisket point1.JPG

• tomiiv
• Nov 2, 2014

brisket whole1.JPG

• tomiiv
• Nov 2, 2014

burnt ends2.JPG

• tomiiv
• Nov 2, 2014

burnts ends0.JPG

• tomiiv
• Nov 2, 2014

DSC_0086.JPG

• tomiiv
• Nov 2, 2014

DSC_0087.JPG

• tomiiv
• Nov 2, 2014

 

hangin1

Fire Starter

Jun 5, 2013

65

11

Central Illinois

• Nov 5, 2014

• #7

welcome to the group tom, I am also from Illinois so its always good to see other people from my area here. I have a friend that has a big green egg and loves it and my wife still says his pulled pork is better than mine on my mes 30 so good choice on your smoker. Hope you find what you are looking on this forum and if you do not I am sure someone will be more than willing to help you. I haven't found a better group of people than the ones here on the internet when it comes to the knowledge and the willingness to help on all smoking questions. So sit back , grab a beer and start reading the forum, I am sure you will be glad you did! Have a great weekend!