New To Smf

Discussion in 'Roll Call' started by bbqgoddess, May 13, 2008.

  1. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    I CONSIDER MYSELF A NOVICE WHEN IT COMES TO SMOKING, HOWEVER I DID PULL AN ALL NIGHT SMOKE SESSION WITH SOME PORK BUTT THIS PAST WEEKEND...YES IT WAS LIKE HAVING A NEWBORN AGAIN, BUT WAS MY BEST BUTT BY FAR....I SEE I WAS MISSING THE SNACK TABLE. MOTHERS DAY I WAS TIRED BUT WHEN EVERYONE WENT AWAY SMILING WITH THEIR FULL TUMMIES I WAS A VERY HAPPY MUM!
    I AM GOING TO TACKLE A BRISKET THIS WEEKEND.....I AM UNDECIDED ON THE WOOD OR BLEND THERE OF...ANY SUGGESTIONS I WOULD LOVE TO HEAR EM'
    IT IS GOING TO BE HOTTER THAN MY SMOKER THIS WEEKEND IN SO CAL! GREAT SMOKING WEATHER!!!
    I AM EXCITED TO BE APART OF A FORUM THAT IS SO PASSIONATE ABOUT SMOKING!
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Welcome to the SMF Family, Goddess! Congrats on your first successful smoke! Those all-night smokes makes that meal seem so much better [​IMG]

    Lots of posts in the Beef section of the forum relating to brisket. Take a peek around to see if something helps, otherwise, don't hesitate to throw those questions out there!

    Good luck with the brisket! If you're able to take some pics, we'd all love to see some q-vue!
     
  3. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Welcome aboard!

    Two suggestions, #1) I use apple wood with my briskets. #2) turn the caps key off as it's generally means you're yelling, so some folks might get the wrong idea. [​IMG]
     
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum! Don't forget, we like pics of your smokes!
     
  5. richtee

    richtee Smoking Guru OTBS Member

    Welcome to SMF.. First suggestion..take off the caps lock ;{)

    And brisket ... I LOVE my hickory on brisket! Be sure to rub it, and look up the "SmokeyOkie sear method". The sear produces the best brisket I have ever had. And I've had a few :{)

    Enjoy yer time here.
     
  6. fatback joe

    fatback joe Master of the Pit OTBS Member

    Welcome to the forum.

    Another vote for Hickory here.
     
  7. fireguy

    fireguy Smoking Fanatic

    Welcome, glad you found the smf
     
  8. desertlites

    desertlites Master of the Pit OTBS Member

    welcome to SMF,I also like useing hickory on briskets.glad u found us-enjoy
     
  9. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Welcome Goodess. The smiling family is what its all about.
     
  10. reddog

    reddog Fire Starter

    Welcome Goddess,
    This is a great place to help with the skills needed for great smokes.
    I like to read on what people are doing. And new ideas.

    Good Luck!
    Mike
     
  11. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Welcome to the SMF!! I will use a mix of hickory and mesquite on my brisket.
     
  12. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the site....................Glad you found us here............Lots of great people here..................
     
  13. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Welcome, Goddess. You are quite the 'Mum' to be pulling an all-nite smoke for Mother's Day. Wow. (I am now trying to find my wife to take a look at this post.... JUST kidding)
     
  14. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    OK! OK!
    I got it, firstly no CAPS!! lol! I have a program that I must use only CAPS and I forget to turn them off, my bad!!
    Secondly, thank you all I can't wait to become a real "pit master" I am talking bbq not arms!
    It seems that most agree that the wood should be hickory, it is my favorite. Now I am off to look up the SmokeyOkie sear method!

    bbqgoddess
     
  15. richtee

    richtee Smoking Guru OTBS Member

  16. yankee2cajn

    yankee2cajn Newbie

    Hello,

    I use oak wood when smoking butts and brisket. I use the same rub with my brisket as pulled pork with the exception of taking out dry mustard and adding onion and garlic powder to enhance the taste of the beef. Anyway, good luck and congrats on your 1st all-nighter
     
  17. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Thanks I was going nuts trying to find it!
    I have to give you props, a RED WINGS FAN, alas I still am waiting, 36 year (not like I am whining or anything) for the beloved Lord Stanleys Cup ~ yes the Ducks last year, but not my Kings :(
    GO WINGS!
     
  18. richtee

    richtee Smoking Guru OTBS Member

    Why Thank ye kindly Mizz Goddess... Right sportsman...errr womanly of ya!
    Wings are on in 2.5 hours :{)
     

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