Discussion in 'Roll Call' started by jim milton, Aug 4, 2014.

  1. jim milton

    jim milton Newbie

    I'm new to this forum, but have been smoking meats for quite a while, first with a bullet shaped water smoker, then with a weber gas grill, and now with a Masterbuilt electric smoker.  The family likes country style beef ribs and pork loin.  I smoke Italian sausage from Lovera's grocer in Krebs, OK.  I made a brisket today for the first time in a long time.  I might try making pastrami for something new.  I'm located in Tulsa, OK.  Great to be on here.
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Welcome to SMF Jim!  Glad you're here.  Sounds like you'll be able to jump in with both feet and give the less experienced a helping hand with questions.  Feel free to grab as many ideas as you can for yourself for smoking variety. 

    Happy Smoking,

  3. knifebld

    knifebld Smoking Fanatic

    Welcome from Canada Jim...any pics of that brisket? How'd it turn out??
  4. Hello Jim, and welcome from East Texas

    gary S
  5. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Jim
    Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.
  6. jim milton

    jim milton Newbie

    I should have taken some pics.  I guess that shows I'm a newbie.  The meat fell apart so much as we were slicing that we ended up with a sliced/chopped/pulled brisket instead of sliced.  One issue was that we couldn't wait, so it was still piping hot when we sliced.  And I could tell the difference between the meats that reached their temperature earlier -- some of the meat hit or exceeded 200 while we were waiting on one of the pieces to reach 190.  The "Sooner" meats were the most tender.  After slicing/chopping/pulling, we placed the meat in the refrigerator.  We'll start our eating experience tonight.
  7. 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.

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