DFW Beginner

Discussion in 'Roll Call' started by gitcheye, May 17, 2008.

  1. gitcheye

    gitcheye Newbie

    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.
     
  2. richtee

    richtee Smoking Guru OTBS Member

    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
     
  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Welcome to the SMF! Glad you're here and look forward to reading your future posts!
     
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    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.
     
  5. gitcheye

    gitcheye Newbie

    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.
     
  6. kookie

    kookie Master of the Pit OTBS Member

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

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