New from Utah

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Dec 31, 2016
Need to the forum from Utah. I have a pellet camp chef smoker. So not as high tech as most of you, but I have smoked ribs, loin, cookies, pizza, burgers, corn bread, pork shoulder, pork butt, and thanks to your guide on brisket, I did that yesterday. Here are the below. I didn't take any after but it was delicious. It was 9 lbs, and about 6 after triming the cat off.

I followed smoke to 160, then wrap in foil to 190, then let sit in foil and towel for an hour.

Sent from my Nexus 5X using Tapatalk
Welcome Gholt!  We have stick burners, charcoal, etc - not as sophisticated as you might think.  Personally, I stick with a WSM.  Always like seeing a good brisket, hope you enjoy the forum, lot's of knowledge here.
Last edited:
  Good morning and welcome to the forum from a nice sunny day here in East Texas, and the best site on the web. Lots of great            people with tons of information on just about everything.

Thanks all. Be trying more. Sorry for the three posts. Couldn't get me email verified. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.