My rescued barrel smoker is ready to go. First run will be Tuesday with a brisket. Then, two boneless turkey breasts for Thanksgiving!! I hope to do you all proud!!
With my "roots" bein' from southern Illinois I'm pretty confident!!
Thank Ya'll !!!
Good morning and welcome to the forum, from cloudy, rainy and cool day in East Texas. Lots of great people with tons of information on just about everything I like brisket, be looking forward to seeing your pictures
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...
Asstro, get you refreshments ready and practice 'patience' leave the lid shut and have a nice TBS before you start and keep it that way, easy , use the Minion method and you
can't go wrong .
Place your 'Probe therm.' in the point , deep, and watch the temp. to 200*F to 205*F in the middle of the meat (where your therm. should be. Test with a toothpick for in and out
like 'Butta" , and don't change the heat , just let the smoker do it's thing... same with the Breast , but they will be quicker...
Have fun and . . .