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Howdy from Portland

post #1 of 6
Thread Starter 
Hey everybody,

My name is Loren and I live out in Portland. New to the forum and fairly new to smoking. I started with a brisket. Here are a few pictures. I don't think I hit my internal temp as it was tough doing while at work. [IMG]
post #2 of 6

Hi Loren, welcome to SMF!  Glad you are here and looking to perfect your technique.  Great looking smoke ring but it definitely needed to bath in the smoke a little longer.  The fat would have rendered out better if taken to a higher internal temp.  You can pop it in the oven to finish it off or cut it up and use it in chili. 

 

Have fun and you'll have it nailed in no time flat. 

 

Ray

post #3 of 6

Howdy Neighbor!

 

Can you give more details on that smoke.  It looks good, but if you're not completely happy with the results, there are plenty of guys (and gals) on here that can give suggestions. 

 

Would be nice to know what temp your smoker was at, and what the IT was when you pulled it, how long did you let is rest...etc

 

Welcome to the forum, and don't be afraid to ask question here.

post #4 of 6
Quote:
Originally Posted by Noboundaries View Post
 

 You can pop it in the oven to finish it off or cut it up and use it in chili. 

 

Have fun and you'll have it nailed in no time flat. 

 

Ray

 

Or cut it into cubes and back in the smoker for some nice burnt ends!

post #5 of 6
Thread Starter 
Thanks for the tips guys. Look forward to posting more. I did cube it and tossed it in a teriyaki mix. Tasty
post #6 of 6
Thread Starter 
Bacon wrapped chicken breast...stuffed with cheese, onion, garlic.

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