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New to Smoking in Europe!

post #1 of 3
Thread Starter 

Good day,


I am retired form the United States Navy living in Slovenia. I have always enjoyed a good brisket that's been smoked but there's (there was) no such thing here. That said, I built my own smoker! I have included the stats at the bottom of this message.


What I kept running into was problems finding the brisket. I had to find a butcher who knew how to cut the meat...never found him so I ended up going to the slaughter house and showing the butcher there how to cut the packard cut brisket. If you've never been to a slaughterhouse...get ready because the sights and smells could easily turn one off to meats!


Needless to say, I was offered a forequarter of freshly slaughtered cow. Now I should have said this at the beginning, the adventure I'm embarking on has been met with naysayers and people who just don't think an American can do such things. So I choked down my fears and went to a cutting and it ROCKED IT! I left with two amazing packard cut briskets!


I will be posting my questions in the appropriate forum sections, so please lok for them and help me out...I am having some technical issues!


The stats of my smoker:


1) length is 115cm

2) Outside Diameter is 76 cm

3) steal is 5mm thick

4) Reverse flow smoker

5) two stainless steel racks (50 kilo capacity for each, though I'll never put that much)


Hope to learn lots here and looking forward to making new friends!


Bye for now,


Slo American

post #2 of 3

Welcome to the site and thanks for your service.   Thanks for showing those folks some American "Let's roll" attitude both in your smoker build and the butchering project.  I've read before that packer briskets are almost unheard of over there.  Guess it's a Texas / USA thing.

post #3 of 3

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



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