Some questions from a new guy

[dragonslayer]

I am new to the forum and a only recently started smoking my own meat. I come from family with a culinary background so I am not completely stupid when it comes to smoking. In fact my uncle is in the smoked fish business. Last night I did my first smoking-a 5lb brisket in my home made metal garbage can BBQ/smoker It came out pretty good for my first ever smoke. I am going to adjust the rub to my taste for next time as I followed a recipie that I feel can use a little tweeking. The flavor and texture came out pretty good and I got a solid consistant grey color throughout. I would have gone a little more rare but I need to keep others in mind on this. My question is what should I do and what should I not do to promote a good crust and smoke ring???

 

[meowey]

Welcome Dragonslayer!

Glad you are here. Many of your questions can be answered by browsing through the Beef Forum section of SMF. Particularly the post by Dutch on a basic brisket smoke. Link follows:

http://www.smokingmeatforums.com/viewtopic.php?t=1639

Take care, have fun, and do good!

Regards,

Meowey

 

[ultramag]

Welcome to SMF dragonslayer!!

 

[smokemack]

Welcome dragonslayer, this is a great place to be. The link meowey left behind is good starters. Remember; low and slow, that'll get you a nice crust or bark. Enjoy the site!

 

[Dutch]

dragonslayer-when you get the chance, sign up for Tulsa Jeff's 5-day eCourse. Lots of good info there to get you going and the fine folks here will help you out.

Enjoy!