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New from South NJ

post #1 of 5
Thread Starter 

Hey All,


This actually isn't my first post, but I figured I should introduce myself. I posted about my first brisket a few weeks ago, which turned out rather well thanks in no small part to what I learned reading this forum  (  I only have a Weber Kettle 22.5" at the moment, but I've done ribs and brisket on it so far with great success.  I've been using the snake method, and I've found that it doesn't take as much babysitting as I had anticipated, although I don't normally mind babysitting it all day with a few cold beverages.


I'm throwing a little BBQ this weekend, and I've got an 8.5# pork butt thawing in the fridge as we speak. It'll be my first go at pulled pork, so I'll start a thread either Friday night or Saturday morning so I can frantically post when I start to panic.  :biggrin:


Thanks for reading, and I plan on participating a lot more in the future.



post #2 of 5
Let me know what time it will be ready and I can bring myself a napkin :)
Good far I found pulled pork to be pretty straight forward once you don't go crazy over the stall
post #3 of 5
and don't forget, cold beer always helps
post #4 of 5

texas.gif  Good evening and welcome to the forum, from another sunny and hot day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.



post #5 of 5

Welcome Dan,


I did my first brisket on a 22.5 kettle and it came out great.  It led to my family getting me a WSM 18.5 for fathers day two years ago. It has been quite an adventure since then.  This forum is a great place for insight and inspiration, lots of great people here.



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