Hello From El Cajon CA.

Discussion in 'Roll Call' started by 2bikemike, Dec 22, 2007.

  1. 2bikemike

    2bikemike Newbie

    Hey all,

    Just thought I would check in. I am new to the smoking thing. I have a Bar-B-Chef offset smoker from BBQ Galore. I have done 1 Tri Tip along with a Rack of Ribs to break it in and they came out ok. There was some room for improvement.

    My Second smoke was a tasty Meatloaf and 4 fatties that were pretty good as well.

    My wife wants me to do a Brisket for a Christmas Eve gathering and I am a bit gun shy for that. If it were just her and I it would be no problem but I don't want to screw up dinner for 8 people. So I think I 'll stick with the Tri Tip and maybe some Ribs.

    I have taken Jeffs 5 day course and poured through a lot of information on this forum. So hopefully I will gain some confidence and master the art of smoking.

    Happy Holidays!
  2. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Welcome Mike... If you keep an eye on the temps Brisket will go good...look forward to some qviews... Merry Christmas to you and yours!
  3. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Welcome to SMF! I understand about not wanting to try something knew to serve to guest. I myself have though and will say that the results were great. You might have something else to serve as a back up incase it does not turn out.
    Search the beef forum and look for tips. If you follow these guys instructions I am sure it will turn out great.
    Check this sticky out, it for basic brisket smoke:
    Good luck and
    Merry Christmas
  4. pescadero

    pescadero Smoking Fanatic OTBS Member

    Mike, nice to have you on board. there are a couple of classic brisket recipes on here. Read up on them. they are tried and true, so follow closely and you will be just fine.

    Once again, welcome.

  5. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Glad you found us!

    Take care, have fun, and do good!


  6. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Hey Mike:

    Welcome to the forum and glad to have you join us.

    I was nervous with my first brisket too but I think it came out good. If you are more comfortable doing waht you know with guests I can understand that.

    Whatever you make they are going to love it.

    Good luck.
  7. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Big Howdy to SMF! Hope ya enjoy the place as much as we do!
  8. cajun_1

    cajun_1 Master of the Pit OTBS Member

    [​IMG] Welcome to the SMF [​IMG]
  9. gramason

    gramason Smoking Fanatic OTBS Member

    Welcome, you found the right place to get you on your way.
  10. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Welcome to the SMF Mike!!!!!

  11. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    welcome mike

    do the brisket it will be fine

    a long long time ago i used to live on jamacha blvd in el cajon had some great times there good luck with your smoke and have a merry christmas
  12. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Welcome Mike to smf. Merry Christmas to you and yours!!!!!!!!!
  13. ultramag

    ultramag SMF Events Planning Committee

    Welcome to SMF 2bikemike!!! Don't let all the brisket hysteria scare you. If you can maintain temp in your smoker you to can smoke brisket. Go ahead and follow the link included to the basic brisket smoke by Dutch and it will be smooth sailing.


    Enjoy the forums!
  14. 2bikemike

    2bikemike Newbie

    I want to thank all you smoke masters for all the advice and encouragement. It is pretty difficult to find a whole Packer Brisket around here this time of year or maybe it will always be that way. Flats are fairly common. In fact I picked up a pretty good looking 3 lb. flat from Costco.

    I will do a practice run for the wife and I tomorrow. I will probably use Dutch's Basic Brisket recipe. And I will definately go by internal temps. But I would like a rough Idea how long it will take a flat that size to cook. I assume flats will cook quite a bit quicker than a Packer.

    Thanks Again!

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