New to Smokin' Las Vegas!!

Discussion in 'Roll Call' started by asstro, Nov 21, 2014.

  1. asstro

    asstro Newbie

    Hello to everyone!!
    My rescued barrel smoker is ready to go. First run will be Tuesday with a brisket. Then, two boneless turkey breasts for Thanksgiving!! I hope to do you all proud!!
    With my "roots" bein' from southern Illinois I'm pretty confident!!
    Thank Ya'll !!!
  2. squirrel

    squirrel Master of the Pit OTBS Member

    Welcome aboard! Looking forward to seeing some nice pics of that brisket!
  3. b-one

    b-one Smoking Guru OTBS Member

    Any pics of the barrel smoker? Good luck on the brisky is it a packer? If so I suggest burnt ends!
  4. [​IMG] to the forum... Lots of great info here. See you are in Vegas also. Great people here to help also...[​IMG]
  5. [​IMG]   Good morning and welcome to the forum, from cloudy, rainy and cool day in East Texas. Lots of great people with                 tons of information on just about  everything     I like brisket, be looking forward to seeing your pictures

  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.
  7. asstro

    asstro Newbie

    Asstro here, been finishing up things at work so I can take some time off for Thanksgiving and to fire up the smoker. I'll post the pics at the end of the week. Tore my knee up yesterday, but that won't stop the "smoke". I'm SURE smoked meat has HEALING PROPERTIES!!! Thanks to All!!
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Asstro, get you refreshments ready and practice 'patience' leave the lid shut and have a nice TBS before you start and keep it that way, easy , use the Minion method and you

    can't go wrong .

    see the TBS from the stack...

    Place your 'Probe therm.' in the point , deep, and watch the temp. to 200*F to 205*F in the middle of the meat (where your therm. should be. Test with a toothpick for in and out 

    like 'Butta" , and don't change the heat , just let the smoker do it's thing... same with the Breast , but they will be quicker...

    Have fun and . . .

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