Smokin and Jokin Time - Hello There!

[HickorySmokeryDock]

Hello fellow carnivores and omnivores,

Just found your site yesterday when I was trying to figure out what to do with the leftover fat from trimming a 4 lb competition brisket.

This was my third smoke on a brand new WSM18 and she performed well, hovering on a 250F for 7 hours or so...

It was tasty for a first attempt and I may have cooked an hour too long.

Thanks for having me, and we'll see y'all around!

Cheers,
Dock

 

[kruizer]

Welcome to SMF from Minnesota.

 

[SmokinVOLfan]

Welcome from East TN! What did you decide to do with the leftover fat?

 

[creek bottom]

Welcome from NW PA!

 

[pushok2018]

Welcome to SMF from Northern California!

What did you decide to do with the leftover fat?

- I was going to ask the same question...

 

[HalfSmoked]

Welcome glad to have you on board lot of great guys and gals on here with tons of info.

We like photos of your cooks.

Warren

 

[JC in GB]

Welcome from Wisconsin.

 

[uncle eddie]

The fat goes in the round file in my opinion.

And

Welcome to the only smoking meat website you will ever need.

 

[SmokinAl]

Welcome aboard!
Glad to have you join the group!
Al