New to Smoking... New to Joining SMF

[AcroJumper]

Been lurking for sometime; close to a year now.
Wife always had to twist my arm to cook on the propane grill and I always hated it. Never enjoyed it. So I bought a Weber 22" Kettle this summer and couldn't be happier to cook on it. Completely different.
Santa was nice to me this year, and got me an Okey Joe Highland for my first smoker. Seasoned it up on Christmas, and did my first brisket the next night/day.
Reading on these forums, Amazingribs.com, and a few others I have to thank you all for the knowledge I stole without replying in the past. Looking forward to my next smoke, which will be a pork shoulder next weekend.
There is something much more appealing to me with charoal/wood than I was ever able to achieve with gas/propane/electric.
Adding pics from my first brisket. I was extremely nervous and monitored my temp like a hawk. I didn't go crazy on the rub; 50/50 salt and pepper for 24 hrs prior to the smoke. I really wanted a chance to explore the meat and how it cooks before adding a lot of other spices/seasoning. I did employ the Texas Crutch at 158 degrees, or about 1.5 hours into the stall.
Again though, thank you all for your inputs and help adding to the forums. It's more influential to those who read but you don't know about!!

Joel

 

[motocrash]

Welcome to the forum.
Bang up job Man! Especially for the first cook on the new smoker.

 

[AcroJumper]

Thank you Motocrash!!

 

[forkin pork]

Yes nice job for that first cook.
And coming from a KCBS BBQ judge, I'll just excellent on presentation, I wish I could taste it :(
Nice smoke ring, looks juicy and tender too.

 

[AcroJumper]

Forkin, That's great to hear. Thank you for that!

 

[motocrash]

Yes nice job for that first cook.
And coming from a KCBS BBQ judge, I'll just excellent on presentation, I wish I could taste it :(
Nice smoke ring, looks juicy and tender too.

forkin pork,you should put your CBJ number on your signature.

 

[tropics]

Joe Welcome to SMF
Being you have a kettle you can mod that for smaller cooks
Richie
http://smokingmeatforums.com/t/2572...cooking-on-the-18-5-weber-kettle#post_1653967

 

[AcroJumper]

I've thought about that, but never really dived in enough to explore the how-to. Something to thing about more now. Thanks for sharing.

 

[ab canuck]

Welcome to SMF, And good job on the brisket.....

 

[forkin pork]

forkin pork,you should put your CBJ number on your signature.

Never really thought about that, can do, but what's the propose? o_O

 

[motocrash]

Never really thought about that, can do, but what's the propose? o_O

So people know and you don't have to type it,It'll be there right at the bottom of your posts.

 

[forkin pork]

O OK:)
Now I just got figure how, it's been awhile, and for some reason I can't post pictures and I really wish I could show off my foods, like everyone else.:(

 

[motocrash]

O OK:)
Now I just got figure how, it's been awhile, and for some reason I can't post pictures and I really wish I could show off my foods, like everyone else.:(

If you mouse over your screen name a list will pop up with your profile page.Click on signature and write what you'd like and put KCBS CBJ #______

 

[forkin pork]

Thanks I don't think I'll have any issue in that area

 

[Rings Я Us]

:p

 

[yankee2bbq]

Good job on the brisket. Looks good. What was the smoker temp. Running at?

 

[AcroJumper]

It was holding between 225-250 degrees. I thought about bringing it to 270ish, but it kept a consistent rising curve in internal temp I didn't really feel the need to.
It stalled early at about 142, took a good bit of time, but wrapped it in foil at 158 degrees, then had no problem for another 2 to 3 hours post. Pulled it still wrapped at 203, put two towels around it in a cooler while I took a nap. Still steaming 3 hours post when I opened it.
It was a huge learning curve for me as it was the first smoke I've ever done. But I enjoyed the heck out of it. Only problem is work is in the way until I can smoke again.