I'm new to the community and the smoking scene. Have always been an avid griller and carnivore, but just recently took the plunge and began smoking as well.
Live in Dallas, TX and use a large big green egg.
Made my first brisket a month or so ago, and need some pointers. Overall I was satisfied, but there were some things I need to change. I'lll try and find the right subforum to post my brisket questions. Looking forward to learning from you guys!