Big Jim Jones Checking In

[big jim jones]

Hi names Big Jim Jones and I am cooking out of northern Minnesota.  Cooking is my passion, after working over ten years in the food service industry I had to get a "real job" and became a nurse.  I still am very involved in cooking and will always be.  I am a native Californian and have a lot of experience grilling meat.  About a year ago I picked up a Brinkmen charcoal smoker at a yard sale for a bargain price of 40.00.  Since then I have been experimenting with smoking meats.  So far everything has turned out very good.  On the 4th of July I did my first whole brisket.  The method of cooking I used was

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forluvofsmoke wet to dry method.   The overall cooking time was around 12 hours with an internal temp of 180, then a 2 hour rest in foil.  I presented my meat at the block party on our street and had nothing but good comments.  I was very pleased, especially when I was told that a restaurant in KS that specializes in smoked brisket and has won numerous awards was not as good as mine.  So I did what any other ecstatic guy would do and went out and bought all the packer briskets from the local wal mart.  So tonight I am getting ready for round 2.  I will post pictures if I can get my camera working.

 

[themule69]

Big Jim

I look forward to your brisket smoke. Remember to post pics.

Happy smoken.

David

 

[s2k9k]

Hi Big Jim! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

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!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

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!

So I take it you liked the wet to dry chamber method! I too have adopted this method and it has taken my smoking to a whole new level!

 

[seenred]

Welcome to the forums, Big Jim!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

Looking forward to seeing your brisket smoke...

Red

 

[kathrynn]

to SMF!  We are so glad you joined us!

If you didn't read the Terms of Service notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.

If you need any help roaming around here in SMF....just give me a shout.  Happy to help any time!

Kat