Hello from South Dakota

[bill bryant]

Hello from South Dakota. I'm originally from west Texas and recently got a hankering for the smoked briskets I used to enjoy as a child out on ranches in the panhandle.

My wife got me a Traeger 70 last week and I did my first brisket this weekend.

I found this site tonight while trying to find info online to help my second brisket turn out better than my (very good) first one.

I'm eager to discuss all things BBQ related, but one thing I'll never discuss is my personal BBQ sauce recipe. Like any good Texan, I take that with me to the grave!

 

[earache_my_eye]

Welcome to the SMF, Bill.....if you haven't done so already, you should sign up for Jeff's Free 5-Day eCourse ...there's some good information in there for all types of smokers.

This site will quickly become a favorite online hangout....there is a wealth of information to be searched out, along with lots of great recipes and plenty of friendly folks to help with any questions you have.

Almost forgot.....we love to see pics of everyone's smoking adventures, so qview is nearly a necessity!!.....

Glad you joined, and again....WELCOME!

L8r,
Eric

 

[grothe]

Wecome to the forum! Huge brisket fan here! Let's see some pix!!!!

 

[vandman]

Welcome! You should find what you need in this forum, fo sho.

 

[cowgirl]

Welcome Bill!
I'm sorta familiar with the west Texas area. Lots of good people there.

 

[meat-man]

Howdy and welcome aboard brother

 

[carpetride]

Welcome aboard, glad to see another Pellet guy around.

 

[coyote]

"but one thing I'll never discuss is my personal BBQ sauce recipe"

Welcome to de club..

we share ours...and they are good..at least talk about every thing in it but the pan you use to make it in..

 

[waysideranch]

Welcome Bill.

 

[agmeyer]

Welcome to the Smoking Meat Forums from Sedalia, MO. (Formerly Centerville, SD until 1 March 2008) The Treager is a great smoker. I hear lots of good things about them. On briskets even though I am a new guy to this stuff, I got rained out of my first brisket smoke and had to double foil it after 7-8 hours and finish it in the oven. I figure if it ain't broke; don't fix it. I have continued to foil and finish my briskets in the oven watching TV (college and pro football) and having some success. I do use the internal temperature remote probe even when the brisket is in the oven. I take it too 195-200 degrees before resting it and putting it away. Seems to me that having a frozen smoked brisket could save the day and being able to finish one in 10 hours can give you a lot more sleep? Semper Fi from Sedalia, MO.

 

[pops6927]

Welcome to the forum, I'm sure you'll find out everything you need herre! Don't hesitate to ask questions, someone or many will come to the rescue with the right answers!