Introducing PortlandSmoker

Discussion in 'Roll Call' started by portlandsmoker, Apr 19, 2015.

  1. I am just joining this forum today 4/19/2015 with a brisket flat smoking away with lump hardwood and hickory chunks on a Weber Smokey Mountain water smoker. Later I will add a pork loin to the smoker because some guests refuse to eat beef. (Losers) ;-)

    Look forward to hanging and learning from this community.

     
  2. [​IMG]   Good afternoon and welcome to the forum, from another cloudy and windy day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
  3. 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
     
  4. I smoked this brisket point on Friday...smoked it 10 hours...wrapped it in butcher paper after 5 hours or so. Used pecan wood. Came out wonderful. Made my crowd very happy!
     
    gary s likes this.
  5. [​IMG]

    [​IMG]   Good afternoon and welcome to the forum, from another cloudy and windy day here in East Texas. Lots of great people with tons of information on just about  everything.

    Now that is a nice looking Brisket         

    Gary
     

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