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Discussion in 'Roll Call' started by porterb123, Jul 7, 2014.

  1. Looking forward to learning to smoke some meat! I am already considered by friends and family as a grill master! Although my brother swears his grilled pork loin is better than mine. He's wrong... mans gotta stand up for the truth, right?! I do 2 crawfish boils a year and am invited to do a block party boil in Memphis too.

    I have no real experience with smoking and want to learn. I did just pick up a Vision Kamodo from Sams Club. Figured I'd go all in and cooked a 10lb packer brisket. Made a few mistakes. Temp was too high when I put the meat on, so the bottom got a little hard on the flat end. But it was tender, just not a lot of juice. Put it on at 10pm clsoed down the vents. At 7am, temp was at a perfect 225. Pulled and wrapped in foil. Meat temp was at 180. It took another 2.5 hrs in the oven to hit internal temp of about 200, then rested for 3 hrs.

    Any tips for doing this better next time is appreciated!


    I also make knives occasionally and hunt, shoot quite a bit.
  2. Hey Porter, Hello and welcome to the forum

    Gary S
  3. Thanks for the welcome Gary!

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