I am an Austin Texas Brisket eater.
I have carried out two brisket smokes using other peoples equipment (one a catastrophe due to thin leaky metal and a thermometer at the top of the smoker instead of at grate level and the other an edible creation that I am excited to improve upon), and have recently ordered a first smoker of my own (Horizon Marshal 20') that I look forward to learning via family meals and fully utilizing for larger family and friends gatherings.
Brisket and beef ribs are the source of my excitement, but I expect to take on pork ribs, pork butt, chickens, and maybe a turkey in the next 6 months.
I have been a lurking reader of this forum for some time and look forward to sharing my attempts and learning from others as I go.
I have carried out two brisket smokes using other peoples equipment (one a catastrophe due to thin leaky metal and a thermometer at the top of the smoker instead of at grate level and the other an edible creation that I am excited to improve upon), and have recently ordered a first smoker of my own (Horizon Marshal 20') that I look forward to learning via family meals and fully utilizing for larger family and friends gatherings.
Brisket and beef ribs are the source of my excitement, but I expect to take on pork ribs, pork butt, chickens, and maybe a turkey in the next 6 months.
I have been a lurking reader of this forum for some time and look forward to sharing my attempts and learning from others as I go.
