Hello from South Dakota

Discussion in 'Roll Call' started by bill bryant, Sep 2, 2008.

  1. bill bryant

    bill bryant Newbie

    Hello from South Dakota. I'm originally from west Texas and recently got a hankering for the smoked briskets I used to enjoy as a child out on ranches in the panhandle.

    My wife got me a Traeger 70 last week and I did my first brisket this weekend.

    I found this site tonight while trying to find info online to help my second brisket turn out better than my (very good) first one.

    I'm eager to discuss all things BBQ related, but one thing I'll never discuss is my personal BBQ sauce recipe. Like any good Texan, I take that with me to the grave! [​IMG]
     
  2. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Welcome to the SMF, Bill.....if you haven't done so already, you should sign up for Jeff's Free 5-Day eCourse ...there's some good information in there for all types of smokers.

    This site will quickly become a favorite online hangout....there is a wealth of information to be searched out, along with lots of great recipes and plenty of friendly folks to help with any questions you have.

    Almost forgot.....we love to see pics of everyone's smoking adventures, so qview is nearly a necessity!!.....[​IMG]

    Glad you joined, and again....WELCOME!

    L8r,
    Eric
     
  3. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Wecome to the forum! Huge brisket fan here! Let's see some pix!!!![​IMG]
     
  4. Welcome! You should find what you need in this forum, fo sho.
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome Bill!
    I'm sorta familiar with the west Texas area. Lots of good people there.[​IMG]
     
  6. meat-man

    meat-man Smoking Fanatic SMF Premier Member

    Howdy and welcome aboard brother
     
  7. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Welcome aboard, glad to see another Pellet guy around.
     
  8. coyote

    coyote Master of the Pit

    "but one thing I'll never discuss is my personal BBQ sauce recipe"

    Welcome to de club..

    we share ours...and they are good..at least talk about every thing in it but the pan you use to make it in..
     
  9. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Welcome Bill.
     
  10. agmeyer

    agmeyer Meat Mopper SMF Premier Member

    [​IMG] Welcome to the Smoking Meat Forums from Sedalia, MO. (Formerly Centerville, SD until 1 March 2008) The Treager is a great smoker. I hear lots of good things about them. On briskets even though I am a new guy to this stuff, I got rained out of my first brisket smoke and had to double foil it after 7-8 hours and finish it in the oven. I figure if it ain't broke; don't fix it. I have continued to foil and finish my briskets in the oven watching TV (college and pro football) and having some success. I do use the internal temperature remote probe even when the brisket is in the oven. I take it too 195-200 degrees before resting it and putting it away. Seems to me that having a frozen smoked brisket could save the day and being able to finish one in 10 hours can give you a lot more sleep? Semper Fi from Sedalia, MO.
     
  11. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Welcome to the forum, I'm sure you'll find out everything you need herre! Don't hesitate to ask questions, someone or many will come to the rescue with the right answers!
     

Share This Page