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Hello From Peculiar MO.

hhrabovsky21

Newbie
29
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Joined Mar 17, 2007
Hello everybody, I am extremly new to this smoking stuff, but a 4:30 this morning I put in my first smoke, a 10lbs brisket, I have no idea on what I am doing but I guess its time to learn, My name is Henry Hrabovsky and have a Brinkmann Smoke N Pit, Wally World special, but I should have checked here first and bought the Big Block Gasser, but More to come I'm sure, so other than Jeffs 5 day course, any help would be Great.

Henry
 

tonto1117

Master of the Pit
OTBS Member
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Joined Jan 25, 2007
Welcome to the SMF Henry....you have a lot of smokin company in the forum from fellow Missourians(is that right??) Sounds like you covered the basics with the e-course....just let us know if you have any questions.

Good Luck with your brisket and remember we love picture's.
 

pigcicles

Master of the Pit
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Welcome to the forum hhrabovsky21. Glad to have you here. Did you do your homework before jumping into that brisket? Hope it comes out good for you. There's another person here from your fair village by the name of Peculiarmike. He'll be good help for ya. Looking forward to seeing how that brisket comes out.

Keep Smokin
 

illini

Smoking Fanatic
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Hmmmm...very peculiar!!...two from peculiar!

Welcome to SMF and good look with the brisket
 

smoked

Master of the Pit
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is that two from peculiar or two peculiar????? damn I'm confused!!!!!


welcome nonetheless!!!!!!
 

meat~smoker in n.j.

Meat Mopper
227
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Joined Jan 1, 2007
Welcome to the SMF henry ,, lots of great folks here ready to help out....pull up a chair & enjoy !!! did u read how to do a brisket .. http://www.smoking-meat.com/brisket-smoke.html this is you basic guideline.... and if u need more help ... post a thread in the proper catorgorey`s ,, beef , pork, etc !!! ok have a good one & we like to see pics !!!
 

peculiarmike

Master of the Pit
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Kinda ODD isn't it?
Hey Henry, welcome, glad to see you here, you will feel right at home and learn a LOT from the smoke masters.
I'm 3 miles south on C, in Shaddow Hills. Need anything let me know.
Also, you might be interested in the SMF gathering in June down at Truman, possibly at Bucksaw. Check it out in the forums.
Smoke on!
 

cajunsmoker

Master of the Pit
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Joined May 21, 2006
Welcome aboard, Glad you found us. I also find it peculiar to have two from Peculiar.
 

hhrabovsky21

Newbie
29
10
Joined Mar 17, 2007
Thanks Everybody for the warm welcome, and if I have any questions I will ask Thanks PeculiarMike, I know where the neighborhood is, I am Right in town on Broadway (east side) so the smoke shop is close, but this is what I have so far
 

meowey

Master of the Pit
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Joined Jul 16, 2006
Welcome Henry! Glad you are here.

Good luck with that brisket. Lookin' good so far.

Seems very peculiar!!! LOL

Take care, have fun, and do good!

Regards,

Meowey
 

illini

Smoking Fanatic
OTBS Member
571
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Joined Jul 11, 2006
Henry
That brisket looks peculiarly nice


You gettin a little tired of the "ribbin"? try some and see what happens...ribs that is
 

cajun_1

Master of the Pit
OTBS Member
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Joined Sep 16, 2006
Welcome to the SMF
That pit looks to clean...Let's ditry it up with some good smokin'... What type of wood are you using?
 

lobo

Newbie
28
10
Joined Mar 13, 2007
Welcome Henry! Good luck with the smoke. Lots of good info here for rookies.
 

hhrabovsky21

Newbie
29
10
Joined Mar 17, 2007
I'm using Lump charcoal and Pecan wood, the guy at the local smoke shop Cass County Meat said he loves to smoke with pecan wood, so thats what I grabed, and yes the grill is clean, I got it about a week ago, but so far so good, so I will see how it goes. Thanks everybody.
 

tonto1117

Master of the Pit
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Joined Jan 25, 2007
Looks fantastic hhrabovsky2!!!!!!! Wish my first brisket woulda looked as good as that.....we just refer to it as the hockey puck with hickory.
 

peculiarmike

Master of the Pit
OTBS Member
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Joined Jun 29, 2006
Wife has Cass County Meats cater some of her meetings and training sessions at the phone co. They serve up good brisket and sides, know what they are doing. He steered you right with the pecan.
 

hhrabovsky21

Newbie
29
10
Joined Mar 17, 2007
Well Finally sat down and had the parents out for food, and They said it was really good, it was juicy and tender was only in for about 9-10 hours I think I did have some really high temps for a little while, because I dont know what I was doing but It was really fun doing it, I think I have the bug, Thanks everybody for everything.
 

gunslinger

Smoking Fanatic
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Joined Sep 24, 2006
Welcome to SMF.
Hope to meet ya at the forum gathering this summer.
 

msmith

Master of the Pit
OTBS Member
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Joined Nov 22, 2006
Welcome aboard Henry, how was that pecan wood taste. Thats my choice of wood also.
 

hhrabovsky21

Newbie
29
10
Joined Mar 17, 2007
The pecan wood was great, I'm going to get some more in a couple days and get ready to try something diffrent this weekend, maybe a turkey breast or something.
 

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