bbflinger
Newbie
Hi all. Just wanted to introduce myself to all of you fine cookers of the meat. My name is Marty. I have been smoking meat now for about 18 years. I usually do it at least three times a month. I live in Southern Utah where most people have never tried really good BBQ or smoked brisket. I recently moved here from Northern Utah. Living up north, my favorite time of the year to smoke something for 12-18 hours was in the winter when the smell of smoking meat would hold tight to the ground and filter throughout the neighborhood (LOL). Many time I had failed to make enough for all of the invites (;-)). My favorite wood to use is Hickory, but the mesquite is starting to grow on me. I have tried peach and apple but havent been too impressed.
Just found this site while searching some tips for cooking pork butt and brisket at the same time. Looking forward to drooling over some photos and chit chatting. Bon Appetit!!
Just found this site while searching some tips for cooking pork butt and brisket at the same time. Looking forward to drooling over some photos and chit chatting. Bon Appetit!!
