First smoke

jlars78

Newbie

Original poster

May 13, 2015

3

10

• May 18, 2015

• #1

Hi guys/gals, newbe here from NY. Received a master forge propane smoker as a gift for Christmas. First post here but have been looking through the site for about a week and I'm glad I did. First smoke was a success and I can't wait to get more in there. Decided to go with a turkey breast, brined it using the slaughter house brine, and followed Jeffs recipe in his book. Used half pecan half cherry wood chunks. 230-250 temp for about 5 hours sprayed with apple butter mop every 45 minutes. Very pleased with the results as were the wife and kids. Also had my dog salivating while carving. Thinking about a pork butt next. Thanks so much for the advice recipes on this site!

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• jlars78
• May 18, 2015

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• May 18, 2015

• #2

  Good afternoon and welcome to the forum, from another cloudy and wet day here in East Texas. Lots of great people with tons of information on just about  everything.

Gary

 

rmmurray

Master of the Pit

Mar 21, 2015

1,060

123

Rock Hill, SC

• May 18, 2015

• #3

Welcome to SMF! :welcome:
We're glad to have you. The search bar at the top is your most valuable resource here. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here [emoji]128513[/emoji])
Always remember to have fun because it's not fun if you have to work at it.
Thanks for joining,
- Ryan

 

uncle dave

Newbie

Sep 27, 2014

27

15

Quitman La.

• May 18, 2015

• #4

Great looking breast I guess you're an addict now what's next ?

 

jlars78

Newbie

Original poster

Thread starter

May 13, 2015

3

10

• May 18, 2015

• #5

Thanks! Easily becoming my new addiction. Was thinking of doing a pork butt but my wife wants a brisket. Will see what looks good at the supermarket

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• May 18, 2015

• #6

jlars78 said:

Thanks! Easily becoming my new addiction. Was thinking of doing a pork butt but my wife wants a brisket. Will see what looks good at the supermarket

Click to expand...

Here are a few links that may help

http://www.smokingmeatforums.com/t/...r-the-misconception-of-the-1-to-1-5-hour-rule

http://www.smokingmeatforums.com/t/...st-on-misconception-of-the-1-to-1-5-hour-rule

http://www.smokingmeatforums.com/t/174019/east-texas-style-brisket-ribs

Gary

 

jlars78

Newbie

Original poster

Thread starter

May 13, 2015

3

10

• May 18, 2015

• #7

Gary, thanks so much for the links. Makes my search a little easier. Funny, I posed the question of cutting a brisket in half and cutting the cook time yesterday to my wife. Good advice, will definitely give it a go

 

meat beer

Newbie

Apr 13, 2015

17

11

• May 18, 2015

• #8

Welcome, Jerry here and wow that looks fantastic.
Wish I could meat beer and a piece of that.
Keep up the good work.

 

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themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• May 20, 2015

• #9

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...
Happy smoken.
David

 

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Reactions: jlars78