I love all things low and slow being from Texas originally and growing up in Florida. Now I'm here in Hoboken NJ - the birthplace of baseball and Frank Sinatra - home to plenty of great Italian deli's and Cuban diners. The food in this town is incredible - the deli's offer sandwiches with homemade roast beef and homemade muzz big enough to feed you over 2 days, great veal Milanese from the Italian restaurants pounded thin and lightly fried or a nice beef braciole, or you can hit one of the Cuban joints and get a killer churrasco skirt steak marinated overnight and grilled to perfection. All these great options, but no brisket, no ribs, no pulled pork. I've got a better chance of finding Jimmy Hoffa's body or that missing Malaysian Airlines plane than I do of finding brisket in town.
I decided I need to do it myself, so 2 weeks ago I purchased an Oklahoma Joe's Highland smoker and modified it with gaskets on the smoke chamber and the firebox, latches for the smoke chamber lid, a tuning plate, and a fire basket. I took it on a maiden voyage this weekend with 2 racks of ribs. I used a rub recipe from 4 Rivers founding pitmaster and fellow Floridian John Rivers. Flavor was great with some killer bark, but the meat was a little tough close to the bone. Probably didnt help that temps were in the 45-55F range this past Sat - had a tough time keeping my temps stable.
After my 1st attempt on the smoke I hit the internet for some helpful tips and found this great site. Glad to be on board and look forward to sharing plenty of my failures and hopefully a few successes.