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New from DFW

post #1 of 8
Thread Starter 

Hello all,

 

Between smokers right now but hope to be back into smoking in the near future. 

 

My background in cooking is a specialty in pastries and candy making.  This leads to a very exacting mind set.  While I can do the "little of this" and "a pinch of that" cooking well enough it isn't my favorite.  I was doing my research a few years ago and noticed that smoking/curing shared a lot of the chemistry approach I like.

 

First smoker was a digital Bradley 4 shelf.  Like it a lot for the small amount I made for our house.  Wore it out and picked up a bad Master smoker unit that didn't work worth beans. 

 

Was looking into getting a 6 shelf Bradley but while going through Pintrest I saw a couple home built cedar smokers that caught my eye and lead me here.

 

My favorite smoking is anything related to the pig.  Not a huge brisket fan but go gaga over home smoked bacon and butt.

 

Drac

post #2 of 8
welcome1.gif

Welcome to SMF, Drac! We're happy to have you! What part of DFW are you in? I'm in Farmersville...small town about 30 miles north of Dallas.

There is a Texas group here as well. Feel free to join. Here's a link to it: http://www.smokingmeatforums.com/groups/show/22/texas-members
post #3 of 8

Hi Drac!

 

:welcome1:  to SMF!

 

Glad to have you aboard!

 

Al

post #4 of 8

Tell me it ain't so     From Texas and not a Brisket Fan ???    anyway

 

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

 

 

 

Gary

post #5 of 8
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Tell me it ain't so     From Texas and not a Brisket Fan ???   

 

My first real exposure to BBQ that wasn't grilled (that what thought BBQ was up north as a kid) hamburgers or hotdogs was when I moved to KCMO.

 

I do like well done brisket just that most brisket that I run into is dry.  I know a lot of people like it like that but me not so much.  So far the best brisket I've had was at a little place outside of Dublin.  Brisket was tender enough to cut with a fork but still as juicy as a grilled meat with great flavor.

 

Drac

post #6 of 8

Welcome

post #7 of 8
Quote:
Originally Posted by Drac View Post

My first real exposure to BBQ that wasn't grilled (that what thought BBQ was up north as a kid) hamburgers or hotdogs was when I moved to KCMO.

I do like well done brisket just that most brisket that I run into is dry.  I know a lot of people like it like that but me not so much.  So far the best brisket I've had was at a little place outside of Dublin.  Brisket was tender enough to cut with a fork but still as juicy as a grilled meat with great flavor.

Drac

Welcome!

Hang around here a while, before you know it, we'll have you smoking brisket that needs a drip tray when you slice it!

welcome1.gif
post #8 of 8

I'm with CB on that  you can learn to cook a nice moist brisket.  I was going to Smoke one this weekend but we are supposed to be getting some much needed rain.

My smoker is out in the elements .At least till fall then #2 son will build us a patio cover

 

Gary

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