Howdy from Austin Texas

Discussion in 'Roll Call' started by 1morecast, Feb 23, 2015.

  1. 1morecast

    1morecast Newbie

    Hi everyone, been lurking a long time learning to use my MES 30" I got for Christmas and am learning a lot from all of you.  Lots of respect to those that have it down.

    Here's my first que-view from my 2nd brisket.


    Besides not waiting an hour for the brisket to rest, it came out good.  The leftovers taste very good.

    Darrell
     
  2. sota d

    sota d Smoking Fanatic

    Now that's a nice looking brisket! Nice bark! I tried one in my MES 30 and it took forever-8 hrs @ 225 for  a little baby brisket under 3#. I wound up pulling it @ 198* because it was so late, good but not as tender as it should have been. Glad yours turned out so good for you. You've inspired me to want to try it again. Thanks for sharing. Happy smokin', David.
     
  3. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site Darrell.  That is one fine looking chunk of beef.  Good job.
     
  4. [​IMG]   Good evening and welcome to the forum, from a cold and iced over East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  5. Hey Darrell, lots of great BBQ down in your neck of the woods

    Gary
     
  6. 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.
    David
     
  7. 1morecast

    1morecast Newbie

    No doubt about that Gary.  Franklin's is one of my favorites, just found his youtube videos.
     
  8. Salt Lick is not to far from you

    gary
     
    Last edited: Feb 24, 2015

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