Adventures in smoking beginner of 5 years now

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lovethemeats

Smoking Fanatic
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Sep 17, 2015
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Michigan
Let me just say thanks to all for all the help and information in these forums.
My name is Rob and I hail from Michigan. in one of the Detroit suburbs. getting ready to smoke a beef brisket and a couple chickens this weekend. Just wanted to say hi to everyone As I am a newbie here. most definitely pics will follow.
 
Well its was my first time for doing chicken. Skin looked a little dark. Thats ok. Meat is awesome. I'm not a skin person anyways. Meat turned out juicy. Not bad for my first time. Took notes on what to do next time as some people do like eating the skin. I did this in my Bradley smoker that i converted over to use wood chunk instead.
 
This was the Brisket. I took it to 200 for temp. I ran my Masterbuilt at 220 for 15 hours. The meat was in a marinade for 36 hours. Before starting. It was hard to hold without it falling apart. Nice and juicy. I used a combination of maple and apple. I also let it rest in a cooler wrapped up for 2 hrs. It was at the point it turned out to be at the pull stage.
 
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  Good evening and welcome to the forum, from a not to hot day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary
 
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