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3 Weeks in & not doing Horrible ----YET!

post #1 of 13
Thread Starter 
Hey everyone!!
My name is Gene. I work full time as a machinist-fabricator and have a family farm in Ellington CT. We grow cigar tobacco And raise Herferds (plenty of Beef and oak). Naturally, I had to try smoking some of that beef. I started building an offset wood burning smoker last winter - Still not finished!! I bought a gas vertical smoker 3 weeks ago, set it up in our repair shop (can keep an eye on it & still get some work done). I've Had Great luck with it - Beef Ribs, Flank Roast, Pork Ribs, & even a couple of steaks! Going to try Brisket Friday. I have a question though : my brisket is too big for my little smoker and was wondering where to separate the point from the flank.
Any input would be much appreciated!

Thanks alot and happy smokin'.
post #2 of 13
Welcome Gene. Big time beef fan here. We smoke more brisket here than any other meat. I just whack it in half. Seems to taste the same no matter the cutting point. Good luck in the smoking world.
post #3 of 13
Welcome Gene!
post #4 of 13
Thread Starter 
Perfect! I love it when things are that simple.
Thanx again.
post #5 of 13
Welcome aboard Gene! A great reason to love this site - ask a question, get an answer! Throw some q-view at us!
post #6 of 13
Thread Starter 
When I was getting ready to try smoking, I found this site and read as many posts as I could. Learned alot and wasn't afraid to give it a shot. Can tell you guys know what ur doin' thur the Q-view. Great site!!!!
post #7 of 13
Welcome to SMF! Glad you found us!

Take care, have fun, and do good!


post #8 of 13
Gene welcome. Theres lots of good info here and I hope to see some of that beef your smoking in Qview.
post #9 of 13
Welcome to the jungle...I forum Gene. Try whacking the meat where the gain changes direction. Glad your here.
post #10 of 13
Welcome to SMF Gene. There are lots of friendly folks around here with tons of knowledge and ideas. Just browse through the threads and check out anything that catches your eye. Be sure to throw your two cents in anytime you can.
post #11 of 13
Hi Gene!
For that brisket try the "smokeyokie sear method" I did my first brisket using the method and it was incredible!!!!
Can't wait for the q-vue!! CNC still making those machines?
post #12 of 13
Welcome to SMF. Enjoy your journey into smoke coookin
post #13 of 13
Welcome to the SMf. You can also seperate that packer at the fat line between the point and the flat. Do a search distructions are in here somewhere.
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