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post #1 of 5
Thread Starter 

Well, here goes.  My name is Tom.  I am retired, and 74 years of age.  Currently live in Dallas, Texas, but hope to move to Angel Fire, NM.  We are in the final stages of building a new home there, and if the altitude does not kill me I hope to be there by end of summer.


I am totally new to the SmokingMeatForums site, and relatively new to the whole idea of chat forums.  Finally, I am just thinking about acquiring an electric smoker-probably the Master Built 40".  Therefore, if I have, or do, commit(ed) any faux pas during my post-apologies to one and all.


I have many, and varied, questions regarding the art of smoking meat.  However, before I take the plunge to buy the Master Built, my biggest question will be about the end product.  Specifically, the end result for brisket.


My favorite commercial BBQ is that where the brisket is cooked with the major portion of fat left on before cooking.  In other words, I like the moistness (okay, greasiness) of the meat-no dry BBQ sliced meat for me.


Therefore, can one smoke/cook a brisket with the fat on, and would one expect the meat to moist/greasy at the end?  Thank you in advance for any responses.  I look forward to benefiting from the experiences of all you carnivores out there!

post #2 of 5

Welcome to the board, Tom! Participating here is a lot like sitting around the kitchen table and chatting, we're all food fanatics. Look around the corners of this place, we have a lot of information, tips and recipes to share.

post #3 of 5

texas.gif  Good evening and welcome to the forum, from a hot, cloudy, humid and rainy day here in East Texas. Lots of great people with tons of information on just about  everything.




post #4 of 5
Welcome from SC, Tom. Boy, it sure is great to have someone on here who is older than me (70). I'm Sure you will find this site to be helpful in many ways. A lot of folks are eager to share their knowledge. All you have to do is ask. Good smoking, Joe
post #5 of 5
Thread Starter 

Many thanks to those who have welcomed me to the forum. I feel that I am still missing something on the protocols for asking questions/advice.  My initial query was asked as a prelude to helping me decide on "to smoke, or not to smoke-that is the question?"


Since I have never "smoked" a piece of meat in my life, although I have some grilling/BBQing with the ubiquitous backyard grill.  My issue is, "will smoking-a brisket for instance-on an electric smoker result in a very moist/greasy product.  I only visit those few BBQ joints in Dallas that do their briskets with the "fat on" during the cooking process.  This results in a product-especially if chopped-that is very moist from the fat basting.


So, again, if I invested in a Master Built 40" smoker, and cook with the fat on, will this give me the end product I am seeking.  Thanks in advance for any responses from you guys (ladies?) with experience in the subject.

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