Hello from Dr.Ken

Discussion in 'Roll Call' started by dr. ken, Nov 8, 2007.

  1. dr. ken

    dr. ken Newbie

    Hello!!

    I am from Oklahoma and an avid "smoker" of briskets. I use 1, 2, or 3 smokers I have in my backyard depending onthe size of crew I need to feed. I recently went through 120lbs of brisket at my daughter's cheerleading gym---cheerleaders eat alot of brisket! I also have an event next weekend where I feed about 200 cheer coaches and they request it when they are in OKC. I am starting a new internet BBQ business so I will have many questions. I use only pecan wood and smoke my briskets for 24-hours....I have been told for years to start a brisket business and finally am venturing out. Any advice would definately be appreciated!!!
    Thanks for a forum like this as I did not know such a site existed....have a great day! Ken
     
  2. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Good luck on your venture! We're glad you're here.
     
  3. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Good luck. I am sure you will find tons of useful information here as I have.
     
  4. welcome to the SMF....good luck with ur venture
     
  5. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Welcome to SMF, Dr. Ken! I look forward to hearing more about briskets from you and seeing pictures of how you do it. Glad to have you with us.
     
  6. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome Dr. Ken, glad you found us! Looking forward to your posts! [​IMG]
     
  7. richtee

    richtee Smoking Guru OTBS Member

    Welcome to SMF Dr. Ken! Keep reading, all the advice it out there...unless you have a specific question? I did notice the 24 hour thing. There may be no need to do so. You do have a good quality digital meat thermometer, right? When that brisket hits the 180's- it's done for slicing. Sounds like you might be pulling it, or at least having a hard time with the slicing? Or you run your smoker quite low in temp?
     
  8. Welcome Dr Ken. Can't wait to see some Q pics of your briskets. Enjoy
     
  9. gramason

    gramason Smoking Fanatic OTBS Member

    Welcome aboard the SMF, good luck.
     
  10. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Welcome to the SMF, lookin forward to some Q-View.
     
  11. flattop

    flattop Smoke Blower

    Welcome to SMF Dr Ken.... hope to see some Q-View from you soon.
     
  12. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Welcome to smf. I am about ready to try my first brisket I hope this Sat. and looking forward to it.Best of luck on your venture in bussiness.[​IMG]
     
  13. jts70

    jts70 Smoking Fanatic OTBS Member

    Good luck and welcome aboard
     
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the SMF.[​IMG]
     
  15. buddy

    buddy StickBurners

    Hey Dr. Ken , welcome aboard.
     
  16. glued2it

    glued2it Master of the Pit

    Welcome to SMF! Another okie!

    WE'RE MULTIPLYING!!!!!!!!!!!!!!!!!

    [​IMG]
     
  17. chris_harper

    chris_harper Master of the Pit OTBS Member

    welcome to the SMF. i also noticed the 24-hour smoke. you must be smoking those big packers. i always try to get 10-lbs and under packers. most of us here go by temp, not time, for smoking our meat. except ribs that is.
     
  18. shellbellc

    shellbellc Master of the Pit OTBS Member

    Welcome aboard...Below is a link to a post from one of our members who recently opened a BBQ restaurant. There is A LOT of information about the pain of finding a location and the permits and refurbishing once he found it. I'm sure you'll find at least some useful information in there...

    http://www.smokingmeatforums.com/for...ead.php?t=1865
     
  19. moltenone

    moltenone Smoking Fanatic

    welcome Dr. Ken i have this rash and it's real icky and[​IMG] nevermind. welcome to SMF.

    Mark
     
  20. linbru

    linbru Fire Starter

    WoW - A Newbe who can give some of us starters some tips!

    Good luck!!!
     

Share This Page