Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. johns

    Thanks for making a newbie feel welcome.

    Hi everyone, been a while since I posted.....Finally was able to smoke some meat last night, and still am, however, I put on a 9 pound brisket, Followed (for the most part) the recipe in the e-book on this sight, I'm happy with the way the brisket turned out as far as tenderness and moisture...
  2. johns

    Thanks for making a newbie feel welcome.

    To be honest, I haven't been going by temp, been going more by time. ie 1.5 hours per pound. But after reading some of the info on here I'm going to try a couple of things. Lowering the amount of wood/charcoal I use, inserting a meat thermometer, and pulling the meat, wrapping it and storing...
  3. johns

    Thanks for making a newbie feel welcome.

    Have been trying to smoke a brisket, I have the flavor that I want, as in that nice red ring around the outside edges of the meat, and the flavor that goes along with smoking meat, where I'm coming up short is in the tenderness of the finished product.....it is always on the tough side...Part of...
  4. johns

    Thanks for making a newbie feel welcome.

    Hi buzzard, I have an offset firte box smoker.......Don't think you want my tips...My attempts at smoking ahve been fair at best. Hoping to learn what I'm doing wrong. Of course I'm trying the hardest thing to smoke....if you have any suggestions, I'm all ears.
  5. johns

    Thanks for making a newbie feel welcome.

    Hi everyone, I want to thank you for making the new guy feel welcome. I look forward to making new friends and of course learning the fine art of smoking. I look forward to learning from all of you, and making some mouth watering meals. Again, thank you. John
  6. johns

    Another new guy to the forum

    Evening all, I live in North Central Arkansas. New to and trying to learn the fine art of smoking. Trying hard to get a nice smoked brisket.....so far, my efforts have been for naught. Tough meat, although did have a good smoked flavor. Look forward to learning from the pros on this...
Top Bottom
Back
Clicky