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Just Started Smokin in North Carolina

post #1 of 8
Thread Starter 

Hello All,

I have been lurking about for a couple weeks here while I try top learn how to use my new Char-Griller Duo. Made a couple posts before I realized what a vast site this is. So before I start getting crazy here with questions and such I thought I'd introduce myself. My name is Scott and I live in NC. Land of the pork BBQ. Although my goal is to master TX style brisket. I've done a couple of chickens, a pork butt and some babybacks. Also I have been doing some mods on my smoker with stuff I found around the house. Will have Q-Views later. I've already learned a bunch o' stuff already here. Hope to learn a lot more. Thanks for existing.

post #2 of 8

Welcome to SMF Scott!

post #3 of 8

Hello Scott!


To master Tx style brisket requires patience, practice & more patience.  Find a good rub first.  I used to make my own but while on business in Chico California I used a rub from there called Pappys Choice Seasoning & absolutely loved it.  The Cali's use it on their Tri-Tips.  It adds wonderful flavor & I brush on Dijon Mustard after giving the brisket a good rub.  I prefer a  50/50 mixture of Pecan & Hickory wood or chips.  Cook brisket low & slow for about 12-16 hrs about 200 degrees or less.  I have tried covering the top of the brisket with sliced onions & then covering with foil, the results were 50/50 on opinions.  Some liked it, some didn't.  My rub recipe used 1 cup Paprika, 2 Tblsps each of garlic & onion powder, 1 Tblsp. kosher salt, 1 tsps. white pepper, 1/2 tsps cayenne pepper & 1 Tbsp of ground lemon peel.  Mix all together rub down brisket really, really well & brush on Dijon Mustard just ot coat meat, not to thick.  Sprinkle more rub in top of mustard if desired. Cook low & slow for about 12-16 hrs about 200 degrees or less.  Let meat rest for about 30-40 minutes before slicing.  This should establish a good smoke ring.  Cook brisket fat side up as well.  This takes practice to perfect for not all smokers are the same, the moisture content of the wood, blah, blah, blah.  It just takes practice to achieve YOUR idea of what is a great brisket. Pappy's Seasoning can be purchased on their website   www.pappyschoice.com,  if you want to buy some, buy Pappys Choice Seasoning.  Let me know how these work for you...enjoy!



Houston, TX

post #4 of 8
Thread Starter 

I got a lot of practicing and a bunch of mods before I'll tackle a brisket. I did some babybacks the other night that came out good. They needed about another hour. I did a 2-1-1. I should have done 3-1-1. I finished them in the oven with some apple juice the next day and they were greatly improved.

post #5 of 8


 Welcome to SMF!

 Good smokes take practice and time.

 But ya allways get to eat your mistakes.

post #6 of 8

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

post #7 of 8

Hi Scott! Welcome aboard fellow tar heel...haha  I'm over in the Fayetteville area.  Just tried my first brisket flat cut this past weekend after several butts and ribs over the last few weeks (newbie myself...haha).  With all the information on here, everything has turned out quite good and haven't had to throw anything out yet! LOL  As you've already found, there is a ton of great information on here and a bunch of great folks who are always more than willing to help out on a smoke!

post #8 of 8

Hello Scott, and thanks for the introduction. the SMF is always open to convert lurkers, after all, I think most of us started that way. It's all good my friend.

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