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Just another freak'n Newbie!

post #1 of 12
Thread Starter 
Hi to all!
Name is Dave, I live in Wichita KS... work in the aircraft biz. Started smoking about four years ago with a bullet smoker... moved up to a brinkman box about 1.5 years ago. So far all has been good. I have done mostly pork butts, some chickens and a couple of turkeys. I am currently about two hours into my first briskett. Kind of nervous... but so far everything has matched what i have read about smoking briskett (cross fingers). Got hooked on BBQ when i went to a Red Hot and Blue for dinner one day. really liked it! but i felt something missing... wife said I should try my hand at smoking. I really got hooked in May 05' went to memphis and got to see the champ bbq competition there... it was incredible!!!! met a ton of nice folks, ate a lot of pig! and I can't wait to go again!!! Well I am off to check the briskett.... happy new years and happy smokin'!!!!!!!!!
post #2 of 12
Welcome to SMF and your brisket will be great !!!
post #3 of 12
Welcome to the forum Dave. Glad to have you join us. Good luck with the brisket and if you have any questions along the way, feel free to ask. One of the knowledgeable and helpful members will help ya.
post #4 of 12
Welcome to SMF...
Post some pics of your brisket... We like pics here...
post #5 of 12
Welcome to SMF. This is THE place to be.
post #6 of 12
Welcome to SMF! Glad to have you here!

Take care, have fun, and do good!


post #7 of 12
Thread Starter 
Thanks guys! Your welcome is appreciated. Sorry, didn't take pics. I'm about four hours into the smoke, just wrapped it up in foil. I'll try to take some pics when it’s done. Current temp reads 157... Hopefully it’s right... I have never used a digital thermometer prior to this. Thought it might be a safe way to go about it. I'll definitely let you know how it tastes!!
post #8 of 12
Welcome to SMF, Dave! It sounds like you're gonna fit right in here. There are lots of folks who like to swap smoking stories and share their experience. Just make yourself at home and look around.
post #9 of 12
LZDAVE, just be sure you believe in your therm and hang in there. Will probably hit a plateau shortly and you will think it is never going to raise in temp, but be patient and keep an even heat, as we have all been through this and it will be done when the internal temp, therm. says its done. You can't rush a good brisket. Again be patient as the end results will be worth it. By the way, welcome to SMF.
post #10 of 12
Thread Starter 
OK, therm just hit 184, I have read you want 185 and i have read 190. which do i choose? gues I have a bit of first time jitters. Its been on 6 hours, weight is 7.28lbs. I heard you want 1 hour per pound by rule of thumb. is that about right? should i give some more time?
post #11 of 12
Welcome to SMF, Dave!!! Great people here.
post #12 of 12
Welcome to the forum LZDave!smile.gif
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