New to smoking meat forums

Discussion in 'Roll Call' started by houstonsmoker, Jan 12, 2015.

  1. houstonsmoker

    houstonsmoker Newbie

    I have been smoking meat for 30 years but feel like I have just learned how to do it right. My problem has been until the last year or so I have always kept my fire too hot and over cooked my meat. Sorry gents but I just can't spend 12-16 hours babysitting a brisket. I am going to try cooking at 300 instead of 225 and see how that works out. I am optimistic. Have really specialized in roasts, ribs, and pork loins which I can cook in 2-3 hours. Aaron Franklin has enlightened me. Consider watching his You Tube videos. houstonsmoker
  2. [​IMG]   Good morning and welcome to the forum, from a sunny and chilly day here in East Texas. Lots of great people with tons of information on just about  everything. 

  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.
  4. Kreuz BBQ in Lockhart, TX  Cooks at high temps 


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