Hello from IL

Discussion in 'Roll Call' started by tomiiv, Nov 2, 2014.

  1. tomiiv

    tomiiv Newbie

    Have been using Kamado Joe smoker for quite some time and am very impressed of what this little ceramic cooker can do. 

    Everytime i smoke something there is at least 20 people coming over for a taste.

    Would like to learn more on how to smoke the best whole brisket and do burnt ends.

    Last night i put my first brisket on the smoker at around 11pm and hopefully will be tender done and ready to eat by 12:00-1:00pm, it was a 10 pounder.
  2. wolfman1955

    wolfman1955 Master of the Pit

    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.
    Good luck on that brisket!!
    Always remember the only dumb question is the one you don’t ask!!
    Keep Smokin!!!
  3. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...

    Post a Qview of your brisket.
    Happy smoken.
  4. tomiiv

    tomiiv Newbie

    Thanks for the Welcomes

    Just finished up my first brisket, and it looks like i did a good job, bark is there, flavor is there, smoke ring is there and just separated the point and cut up some cubes, put some rub on, sauced them and put them back on the smoker for another hour or so for some delicious burnt ends.

    Hope everyone will enjoy!

    Pictures will follow later on today
  5. [​IMG]   Good evening and welcome to the forum, from a very cool and nice day in East Texas. Lots of great people with tons of                    information on just about  everything.    

  6. tomiiv

    tomiiv Newbie

    Here are the pics from today's cook

  7. hangin1

    hangin1 Fire Starter

    welcome to the group tom, I am also from Illinois so its always good to see other people from my area here. I have a friend that has a big green egg and loves it and my wife still says his pulled pork is better than mine on my mes 30 so good choice on your smoker. Hope you find what you are looking on this forum and if you do not I am sure someone will be more than willing to help you. I haven't found a better group of people than the ones here on the internet when it comes to the knowledge and the willingness to help on all smoking questions. So sit back , grab a beer and start reading the forum, I am sure you will be glad you did! Have a great weekend!

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