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New from IA

post #1 of 22
Thread Starter 
My name is cody 25 years old, just bought a Brinkmann Pit Master. So far I have smoked a couple chickens turned out good and a pork loin had great flavor just a little dry. I really love brisket and want to smoke one myself asap any input would be greatPDT_Armataz_01_12.gif
post #2 of 22
Welcome Cody. Love the name, Hogslayer. Sounds like a horror movie title.
What temp did you bring your loin up to? Usually do mine 135-145 for maximum moisture.
Anyway, welcome to the site you're sure to gain lots of info.
post #3 of 22
Got one of those also. works great. Welcome
post #4 of 22
Welcome to another Iowan, theres getting to be lots of us around these parts. There is so much knowledge here that if you don't learn something you ain't spending enough time here. Good luck on your future smokes.
post #5 of 22
Cody welcome to SMF and congrats on the new smoker. You'll find lots of good info and some great recipes here. Heres a link to a basic brisket smoke that is pretty good and if you have any questions just ask and somebody will try to answer them. Have fun and happy smoking

post #6 of 22
WOOO HOOO!!! Another IOWEGIAN!!! Welcome to the SMF, Cody...glad you found us!

That link Pineywoods gave you will get you going in the right direction for some delicious brisket.....hard to beat a good brisket....PDT_Armataz_01_25.gif

Whereabouts in Iowa are you?? I'm in the Tama/Toledo area.


post #7 of 22
welcome from arizona CodyiI have roots in Iowa,come there every few years-glad u found SMF.
post #8 of 22
Wow, we are going to have to call Iowa the smoking state!!!

Welcome, I am also new to the sight, thought I was a pretty good smokin cook til I came here, these guys are awesome and there is sooooo much to learn and soooo many ideas I can't wait to try!

Again Welcome
post #9 of 22
First off welcome to SMF. You'll like it here there are alot of good people here that love to help with just about anything. Question for you did you have a thermo probe to tell you the interior temp of that loin? We all cook by temp not time. Happy Smoking.
post #10 of 22

Welcome and glad ya found us.
post #11 of 22
Thread Starter 
Thank you for the warm welcome,I am from the Sioux City area. I did not have a thermo probe for the loin, I have been reading a bunch of threads and relized I really need to get one any sugestions? Thank you for the link PineywoodsPDT_Armataz_01_12.gif
post #12 of 22
Welcome from Des Moines. Glad to have you here. If you go to the beef section and post a question about your brisket, you'll get a ton of responses. Good luck and be sure to take plenty of pictures of the process. We have a little saying around here...no pictures, never happened. Also referred to as qview.
post #13 of 22
Boy there is all kinds of people poking their heads up out of the corn here lately. Welcome to the forum.
post #14 of 22
Welcome aboard. Cody. Glad you made it.
post #15 of 22
Welcome to the SMF!!
post #16 of 22
Welcome, Hogslayer. I'm pretty new too. Theses folks are amazing. I've learned a ton in the couple weeks I've been here. Everyone will treat you like a long lost friend. At least that's how I've been treated so far.

Hey, Earache, I live pretty close to ya. I'm in Victor, about 25 miles.
post #17 of 22
Welcome, Cody...you'll find everything you need to smoke great BBQ right on this site...
post #18 of 22
Another Hawkeye new to the site. I grew up around Solon all my life. I live in Omaha now but still a Hawkeye through and through!
post #19 of 22
Hey Deadduk, glad to have ya. Start up your own thread so you can be properly welcomed to the club.
post #20 of 22
Hi Cody, welcome to SMF. Glad you joined us.
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