Discussion in 'For New Members' started by stlmike, Mar 29, 2015.

  1. Hi all,
    my name is Mike I am from St louis. I love smoking on my Weber Smokey Mountain. Today marks my first smoke of the 2015 campaign, its a brisket(My first one). I have had good luck with ribs and pork shoulders, so I hope this turns out well. Like others I am freaking out bc my temp in the meat has soared. My weber is shooting high on temp (it's a windy day) around 300 (probably 350 around the meat) yikes. Well wish me luck. Thanks again
  2. iggythump

    iggythump Smoke Blower Group Lead

    How did the brisket turn out?  Any pics of the smoke??

  3. valleypoboy

    valleypoboy Smoke Blower

    StlMike, what recipe do you use for your ribs and pork butt? I too make pretty amazing ribs following the best ribs in the universe recipe (though I 1/2 the amount of Cumin) and both friends and family can't seem to get enough of my pulled pork. It's a secret recipe of my own... just kidding. I follow the Renowned Mr. Brown recipe, but just use Pappy's pork rub instead of the recommended dry rub.

    I've ruined a brisket twice. The fat was like a soft gummy bear, leading me to believe I removed it too early but the meat was dry, leading me to believe I removed the meat too late. I'm not sure what I did wrong.

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