Texan in Tennessee

[thetexashammer]

Hey guys, I just got my first smoker last Friday (an Old Country BBQ Smoker- Pecos model) as a gift. Since I moved to the Knoxville area from the Dallas area about five years ago, I have been greatly disappointed with the quality of BBQ available in the area. The pulled pork is good here, but the lack of brisket available at any BBQ joints in the area pushed me to the point of deciding that I had to get started making my own BBQ.

So I am here now after being pointed in this direction by a good friend.

Any help with rubs, recipes, and instructions to this beginner would be greatly appreciated.

Note: I plan on going easy with my first excursion and smoking a Boston butt or pork shoulder on Saturday. Any and all help would be greatly appreciated.

 

[disturbed1]

to the forum from Bristol,TN.

 

[seenred]

Welcome aboard! Glad you joined us. You've found a great place to learn and share ideas. Lots of friendly and knowledgeable folks here who enjoy helping one another. Good luck with that new rig, and just ask when you need help and you'll get plenty.

 

[s2k9k]

:welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

 

[bama bbq]

Welcome aboard.  I'm also from the Dallas area and am just south of you in Huntsville AL now.  There are a bazillion opinions here on Brisket and all BBQ subjects for that matter.  Some are great advice.  As we speak I am cooking a brisket and will let it go overnight. I prefer salt, pepper, onion, and garlic (SPOG) cooked at very low temps for a LONG time. 

 

[oldschoolbbq]

Welcome , Hammer. Glad to have another Texan here, misplaced or not WE are always and forever Texans

 and proud of it...

Send Q-view so we know more about your stuff and will be more able to answer your questions.

Good choice on the Butt, they are a good learning cut , as are Chickens and Fatties. The best way to reduce the learning curve is practicing "PATIENTS".

With a good dependable Therm. and Thin-Blue-Smoke , you'll be on your way. We'll be for hints and guidance if you need it.

Have fun here , and...

 

[oldschoolbbq]

 

[kathrynn]

 to SMF!  We are so glad you joined us!
 

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

 

[thetexashammer]

Hey guys...thanks for the replies and advice.

Today I signed up for the e-course. The first email was great and did answer my first questions. I'm looking forward to tomorrow's lesson in maintaining the temp in the smoker.

I noticed that someone mentioned "Q-view". What is that?

I appreciate the welcome and look forward to getting started.


Quick question: Smoking meat in the rain...good or bad? Thoughts?

 

[s2k9k]

Q-view is pictures of your BBQ or anything else you cook.
This will show you how to post it:
http://www.smokingmeatforums.com/a/how-to-upload-a-photo-q-view-to-your-post

Smoking anytime is Good!

 

[coaldust]

Welcome to the forum. I live in Northeast TEXAS and will never leave, I too am a Newbie (only been a member about 2 months) been smoking meat

all my life (62 now) but have picked up lots of iedas here. I am in the process of building a UDS to try.

Good luck and Good smoking