Hey everyone,
So I guess I am officially new here as a member but I have been following this site and reading tips and tricks for a while now. I live in New Hampshire and I purchased a MasterBuilt 40" electric smoker for my birthday back in July. Since then I have pretty much been smoking different meats and poultry on my days off since I have bought it.
Thanks to this site I have coooked some amazing briskets, ribs, chicken, pulled pork shoulder, beef ribs and more. I have had a few cooking fails but for the most part the food comes out amazing. Today I'm currently working on a brisket flat cut that has been smoking since about 10am and looking forward to eating. I would say the worst part of smoking is reaching the dreaded stall. Thanks to this site I have been able to learn and use the Texas Cruch for different cuts of meat and be able to adapt and overcome. Now being finally a member of this site I hope to learn even more.
Thanks,
Jeff
So I guess I am officially new here as a member but I have been following this site and reading tips and tricks for a while now. I live in New Hampshire and I purchased a MasterBuilt 40" electric smoker for my birthday back in July. Since then I have pretty much been smoking different meats and poultry on my days off since I have bought it.
Thanks to this site I have coooked some amazing briskets, ribs, chicken, pulled pork shoulder, beef ribs and more. I have had a few cooking fails but for the most part the food comes out amazing. Today I'm currently working on a brisket flat cut that has been smoking since about 10am and looking forward to eating. I would say the worst part of smoking is reaching the dreaded stall. Thanks to this site I have been able to learn and use the Texas Cruch for different cuts of meat and be able to adapt and overcome. Now being finally a member of this site I hope to learn even more.
Thanks,
Jeff
