Hello All

[mort78]

My name is Daniel. I live in San Diego CA. I'm new to smoking food (and cooking in general tbh), as i just bought my first smoker. I tried my first smoke last weekend. Spare ribs. I learned some good things from tbe experience. Anyways, im trying brisket today.

Wish me luck.



Oh yeah my smoker is a Camp Chef WoodWind with sear station.

 

[noboundaries]

Daniel, welcome to SMF!  Glad you are here and excited about cooking and smoking.  Spare ribs to brisket.  Bold!  Just remember to cook/smoke the brisket until it is probe tender, about 200F internal temp.  If it tastes dry and tough, it is undercooked.  Trust me. 

Have fun smoking!

Ray

 

[submariner]

Welcome to the Forum and how did that brisket turn out?