Hello all! From The Beerking!

Discussion in 'Roll Call' started by beerking, Dec 18, 2014.

  1. Greetings. New to this forum, but not new to smoking meat. I have been backyard smoking for almost 20 years, starting with a NBBD, which I recently replaced with a OK Joe's Longhorn, which I have modified to be more reliable. I have done a great many pork ribs, which come out great. I have also done my share of pulled pork, and even kahlua pig styled pork butt. I have smoked prime rib, tea smoked duck, and the occasional reverse seared steak. What I am trying to master is TX Hil Country style brisket. Mine comes out good, but still needs some work. Hoping to learn more tips, and share what knowledge and experience I have on this forum,.
    Why "Beerking"? I am a 30 year homebrewer, Master Beer Judge with the Beer Judge Certification Program, and Great American Beer Festival Judge. I have also spent 2.5 years as a professional Head Brewer, and won a Silver medal in the Great American Beer Festival.

    Beer is my first passion, but smoking meat is a close second.

  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Welcome to SMF Beerking!  Glad you're here.  I'm looking forward to seeing you around the forum.  Lots of folks here with great brisket experience so you'll pick up some tips I'm sure.

    Have fun!

  3. Nice Avatar, NoBoundaries. -CAPT, USN (Ret), A-6 B/N
  4. [​IMG]   Good evening and welcome to the forum, from a cloudy, rainy and cold day here in East Texas. Lots of great people with tons of information on just about  everything.

  5. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    A-7Es.  Kitty Hawk and Enterprise.  10 and out.  
  6. Saratoga and America myself. 11 years then reserves for 17 more. Navy Space for the last 14 years.
  7. welshrarebit

    welshrarebit Master of the Pit

    What's kahlua style? Just kidding!!! I know you meant Kalua...

    Welcome and thanks for your service!

    My grandpa was in the navy. USS West Virginia. Died at Pearl Harbor.
  8. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  9. Hey there Beerking, greetings and salivations [​IMG]

      Looking forward to whatever you care to share with us. Don't forget...we loves our droolin' pics around here !

    “You can't be a real country unless you have a beer and an airline - it helps if you have some kind of football team, or some nuclear weapons, but in the very least you need a beer.”
    Frank Zappa
  10. Welcome from Louisiana. You will find a wealth of knowledge here from members who are happy to share it. Don't hesitate to ask questions and take advantage of the search bar.
  11. Welcome aboard from a old CIC scope dope on the Midway CVA 41.
  12. wolfman1955

    wolfman1955 Master of the Pit

    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

    Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

    Always remember the only dumb question is the one you don’t ask!!
    Keep Smokin!!!
  13. Welcome aboard Beerking I am also a home brewer. In my pipeline I have a Cali Common tapped, a Choco Milk Stout force carbing, Regal Pale Ale on deck in Pri, and a 90/- that's finishing up in the Pri.

    I have found that my brisket has improved greatly by doing two things: 1) increasing the heat fat side down until 170*F then wrapping fat side up until probe tender, and 2) using a simple rub. I often use SPOG but have been using Black's rub lately.
    Last edited: Dec 20, 2014
  14. Thanks, Bama. I always follow the TX Hill Country rules for rub on a brisket. Keep it simple...salt, pepper, and garlic powder. Nothing else is needed. No sauce, I will put some on the table if you want to endure my withering dirty looks! LOL!
    Drinking down the stock right now, as I moved to an area without natural gas a while ago and have not converted my system yet. So much out there commercially these days!

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