Adventures in smoking beginner of 5 years now

Discussion in 'Roll Call' started by lovethemeats, Sep 17, 2015.

  1. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    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.
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Rob, welcome to SMF!  Glad you are here and looking forward to make the neighbors mouth water as they smell your brisket and yard birds smoking.  Looking forward to the pics. 

    Have fun! 

    lovethemeats likes this.
  3. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    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.
  4. lovethemeats

    lovethemeats Smoking Fanatic SMF Premier Member

    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.
    slow smoker likes this.
  5. [​IMG]   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.

  6. hardcookin

    hardcookin Master of the Pit

    So good looking food!!
    Welcome to SMF!

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