Newbie in Knoxville, TN here!!

Discussion in 'Roll Call' started by lsilber, Dec 20, 2014.

  1. lsilber

    lsilber Fire Starter

    My girlfriend and mom surprised me with an Oklahoma Joe offset smoker last week and I coudn't be more excited to learn about this bad boy. I have an 8lb brisket flat on right now. Maintaining steady temp at 220-225 right now.
  2. bear55

    bear55 Master of the Pit

    Welcome to the forum.  The search bar at the top of the page can become your best friend.  Have a question or a problem just search for the answer.  As to your brisket, I usually plan for one hour per pound plus two hours at 235.  Having said that all pieces of meat are different.  I always foil my briskets at 165 internal temp then take them to 195-197 pull them and then into an ice chest for at least an hour before slicing.  Just be sure and watch your smoker temps as well as the IT of the brisket and you'll be fine. 
  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. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! If your offset is like mine, you'll find a lot of different ways to use it. (see my sig)

    You'll know you've gone over the edge when you keep a saw in the car to gather wood.
  5. [​IMG]   Good morning and welcome to the forum, from a cloudy, cool and dreary day here in East Texas. Lots of great people with tons of information on just about  everything.

  6. wolfman1955

    wolfman1955 Master of the Pit

    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

    Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

    Always remember the only dumb question is the one you don’t ask!!
    Keep Smokin!!!

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