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Hello from Dr.Ken

post #1 of 29
Thread Starter 

I am from Oklahoma and an avid "smoker" of briskets. I use 1, 2, or 3 smokers I have in my backyard depending onthe size of crew I need to feed. I recently went through 120lbs of brisket at my daughter's cheerleading gym---cheerleaders eat alot of brisket! I also have an event next weekend where I feed about 200 cheer coaches and they request it when they are in OKC. I am starting a new internet BBQ business so I will have many questions. I use only pecan wood and smoke my briskets for 24-hours....I have been told for years to start a brisket business and finally am venturing out. Any advice would definately be appreciated!!!
Thanks for a forum like this as I did not know such a site existed....have a great day! Ken
post #2 of 29
Good luck on your venture! We're glad you're here.
post #3 of 29
Good luck. I am sure you will find tons of useful information here as I have.
post #4 of 29
welcome to the SMF....good luck with ur venture
post #5 of 29
Welcome to SMF, Dr. Ken! I look forward to hearing more about briskets from you and seeing pictures of how you do it. Glad to have you with us.
post #6 of 29
Welcome Dr. Ken, glad you found us! Looking forward to your posts! PDT_Armataz_01_34.gif
post #7 of 29
Welcome to SMF Dr. Ken! Keep reading, all the advice it out there...unless you have a specific question? I did notice the 24 hour thing. There may be no need to do so. You do have a good quality digital meat thermometer, right? When that brisket hits the 180's- it's done for slicing. Sounds like you might be pulling it, or at least having a hard time with the slicing? Or you run your smoker quite low in temp?
post #8 of 29
Welcome Dr Ken. Can't wait to see some Q pics of your briskets. Enjoy
post #9 of 29
Welcome aboard the SMF, good luck.
post #10 of 29
Welcome to the SMF, lookin forward to some Q-View.
post #11 of 29
Welcome to SMF Dr Ken.... hope to see some Q-View from you soon.
post #12 of 29
Welcome to smf. I am about ready to try my first brisket I hope this Sat. and looking forward to it.Best of luck on your venture in bussiness.PDT_Armataz_01_36.gif
post #13 of 29
Good luck and welcome aboard
post #14 of 29
Welcome to the SMF.smile.gif
post #15 of 29
Hey Dr. Ken , welcome aboard.
post #16 of 29
Welcome to SMF! Another okie!

WE'RE MULTIPLYING!!!!!!!!!!!!!!!!!

post #17 of 29
welcome to the SMF. i also noticed the 24-hour smoke. you must be smoking those big packers. i always try to get 10-lbs and under packers. most of us here go by temp, not time, for smoking our meat. except ribs that is.
post #18 of 29
Welcome aboard...Below is a link to a post from one of our members who recently opened a BBQ restaurant. There is A LOT of information about the pain of finding a location and the permits and refurbishing once he found it. I'm sure you'll find at least some useful information in there...

post #19 of 29
welcome Dr. Ken i have this rash and it's real icky andicon_redface.gif nevermind. welcome to SMF.

post #20 of 29
WoW - A Newbe who can give some of us starters some tips!

Good luck!!!
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