Let me introduce myself...... and ask a my first question

Discussion in 'Roll Call' started by guttus, Jun 15, 2016.

  1. guttus

    guttus Newbie

    Hello everyone!

    I cannot lie, I have been lurking on the forum for the past few months and finally decided sign up and join.

    I got my first smoker back in October, a MES 30".Yes, not the best smoker but a great place to start and it was only $75 brand new. I live in Massachusetts on the Rhode Island border so I was smoking meat all through the winter  So far I have smoked chicken wings, chicken on a stick, whole chicken, brisket, burgers, baby back ribs, brautwurst, hot dogs, corn, bacon, sausage, pork shoulder and pork tenderloins. 

    I just picked up an AMNPS 6" tube last week and will be doing the mailbox mod this weekend before I do a fathers day brisket. I realized that the hot weather in the summer stops my smoker from keeping the element on and burning my wood he tube alone has added the missing smoke flavor I needed and I am hoping the mailbox will help with the flow of smoke. 

    I do have a question on my brisket for this weekend. I am getting a whole brisket so I can do some burnt ends this time around. How do i fit it all in my small smoker? Is it ok to cut the flat but leave one end attached to the point while cooking or should i keep it all intact and just cram it in there as i know it will shrink while cooking?

    Thank you all for all the great info I have found so far.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep separate the flat from the point. Good to go.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yep, separate the two pieces. The Flat is the tricky part as it is lean. The Point, is more like a Pork Butt. It has a lot of marbling and connective tissue that lets you double smoke it for the burnt ends without drying it out...JJ

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