Howdy From Texas

[dangermouse]

Hello everyone. I've just recently got hooked on smoking, and am already a commited forum whore, so here I am! My wife bought me a Smokenator for my birthday to go with my new Weber Performer, and after using it once on a few racks of ribs I'm totally hooked.

I'm jumping in feet first and doing a brisket this weekend, so wish me luck! Going to try a mustard rub, with an apple juice/vinegar mop, which from what I've read is a pretty standard starting point.

Anyway, I love the look of the forums and can't wait to soak up all the knowledge and info here. Oh and

Just cause they're cool.

 

[smoken yankee]

Welcome aboard, I know what you mean being a smoken junkie,can't got it out of my blood. Good luck

 

[blue]

welcome to the smf

 

[irishteabear]

Welcome to SMF. Glad you joined us.

 

[scarbelly]

Welcome to the SMF. Lots of nice folks here to help you. Jump in and have some fun

 

[bbq engineer]

What up Tex!

Welcome / Glad you found the forums...I'm sure you know that we love questions almost as much as we love Qview. Keep your camera handy, and let us see what you are doing. Fire away with those questions too.

Happy Smokes!

(yes, they are cool!)

 

[treegje]

Welcome to the forum ,We are glad to have you onboard

 

[eman]

Glad to have ya onboard . Got ta try ya some burnt ends w/ the brisket.

 

[dangermouse]

I don't know what that means.

Guess I need to keep reading.

 

[bbq engineer]

Hey Tex (DM),

Burnt ends come from the point of the brisket. When you cook a whole brisket, when the flat is done, you remove the point and cube it up and return to the smoker for a couple more hours. Since the point has more fat, it allows that to render out and you end up with a super smoky, buttery smooth brisket pieces. Usually covered in sauce and more rub. They are absolutely delicious, and once you have had them you will never look at brisket the same way.

 

[oldschoolbbq]

Good luck on yer Brisky and
SMOKE HAPPY
Stan aka old school

 

[mballi3011]

First off welcome Tex to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
http://www.smokingmeatforums.com/for...ad.php?t=58920
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction

 

[beer-b-q]

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE"... 5 Day eCourse

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

How to post Qview to Forum:



For Step By Step Instructions On Posting Qview Check Out This Tutorial

http://www.smokingmeatforums.com/for...ad.php?t=82034

 

[the dude abides]

to our little off ramp on the information super highway. Hope you enjoy your stay. Learn lots and then help to guide other SMF members on their smoking journeys. This is a great place to perfect your craft with tons of really great folks who honestly want you to succeed.