DFW Beginner

gitcheye

Newbie

Original poster

May 17, 2008

2

10

• May 17, 2008

• #1

Just began smoking a year ago. My wife and I decided to start a family last year and a friend of mine gave me a Landmann Black Dog offset smoker as a baby gift. It has proven to be a great hobby if you have a family (not like golf).

I have gotten raves for my smoked pulled pork (which is actually Alton Brown's from the Food Network.) I am working on my brisket and I am trying out Jeff Phillip's recipe from the October newsletter. The first couple of briskets were unedible.

I look forward to learning from you all. Thanks.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• May 17, 2008

• #2

Hia Glitch! Welcome to SMF and congrats on the two new life aventures...Kids and smoking LOL!

Check the SmokieOkie sear method for brisket. And when I hear "inedible" it makes me think it was not done yet... what was the internal temp of the meat when you removed it?

You will need a digital thermo- probably two of them to get things dialed in.

Here's the sear method post...
http://www.smokingmeatforums.com/for...17615#poststop

 

sumosmoke

Master of the Pit

OTBS Member

SMF Premier Member

Dec 29, 2007

3,431

91

New Smyrna Beach, FL

• May 17, 2008

• #3

Welcome to the SMF! Glad you're here and look forward to reading your future posts!

 

travcoman45

Master of the Pit

OTBS Member

Jan 19, 2008

4,118

34

A Holler in North Iowa

• May 17, 2008

• #4

Welcome aboard, glad ta have ya! There be a load a information on this site bought smokin nigh on ta anythin ya can think of. Brisket bein one of the most smoked here along with pork butt and ribs. Look through a bunch them old threads and yall can get a wealth of information ta help ya make a fine brisket.

Congrats on startin that family to.

 

gitcheye

Newbie

Original poster

Thread starter

May 17, 2008

2

10

• May 17, 2008

• #5

Richtee,

I tried the sear method today. It worked perfectly.

You were right about not cooking the first brisket long enough.

Now I need to work on my rub.

 

kookie

Master of the Pit

OTBS Member

Mar 27, 2007

2,850

10

Mandan North Dakota

• May 18, 2008

• #6

Welcome aboard.................Glad to have you here..............