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newbee here

Discussion in 'Roll Call' started by robert, Jan 6, 2006.

  1. got the brinkman smoke'pit deluxe for x-mas, this site is awsome
  2. Hi Robert,

    Welcome aboard the best forum on the net. You'll find great folks with tons of experience that are more than willing to help. Just don't be afraid to ask.

  3. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Robert, Welcome to Smoking Meat Forums-like Mike said, this IS the best forum on the Net. We're glad that you joined us and hopefully, we'll be able to share ideas and recipes.
  4. tj2000

    tj2000 Newbie

    Just smoked 1/2 of a whole pork loin (5 lbs). It was pretty good, but would like advice on getting best result. We have Brinkman charcoal smoker that has no temp. listing - just "warm, ideal, hot" so we picked "ideal" and took loin off at 152 rested for. 15 min. It was juicy, but almost too done. Didn't get a real smoky flavor. We used a Dijon/garlic & cognac marinade. Flavor was great, but I prefer a crispy fat exterior. For our roast, you really just wanted to cut off & discard fat before eating. We didn't want to brine, as looking for lower sodium content. Looking for dry rub & technique suggestions.
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Kosher salt, coarse ground pepper, onion and garlic salt.   Smoke at "ideal" to an internal temp of 140.   Remove from smoker, cover/wrap in foil and let rest for 10 mins or so.   Carryover cooking should take the temp to 145ish.   Slice and serve.

    As for the lack of smoke, would need to know what you did.
    Last edited: May 18, 2014
  6. gary s

    gary s SMF Hall of Fame Pitmaster OTBS Member

    Hey Robert, hello and a big welcome from East Texas. Great site and lots of good people and information.

    Gary S