Hello from Illinois

Discussion in 'Roll Call' started by jimmeiners, Jul 28, 2016.

  1. jimmeiners

    jimmeiners Newbie

    Hi there. Names Jim. I recently purchased a propane smoker at an auction earlier this year. I have done a lot of reading so far on different sights about smoking different types of meats. So far I have done turkey breasts, a pork loin and several pork shoulders. I'm getting pretty comfortable doing the shoulders and making a pulled pork out of that with home made bbq sauce. I'm always looking for more advice on how to do things. I want to try a brisket but have been really nervous about spending that much money on a piece of meat and it not turning out right.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Hi Jim!

    [​IMG]  to SMF!

    Glad to have you aboard!

    Al
     
  3. [​IMG]   Good morning and welcome to the forum, from a warm day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     
  4. n4ynu

    n4ynu Meat Mopper

    Fellow Newbie Here,

    Welcome to the Forum, these guys are the best, it is Summer, so everyone is busy, so just be patient for replies  :)
    Other than that, I think this is the best Forum for Smoking out there, we got POP's !

    Guy
     
  5. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the forum Jim!  If you can smoke a shoulder, a brisket should be similar.  You got a handle on controlling the temp of your smoker?  I maintain 250ish on my smoker and smoke brisket till IT of 205.  My temp probe also needs to glide in with no resistance to know it's done.  

    Mike
     

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