Sunday afternoon and Smoking a Brisket

Discussion in 'Roll Call' started by 6poppy8, May 29, 2016.

  1. This is my first post so bear with me; I am Frank Donovan and I live in Albany, Ga and I have been around smoking meat all of my life. When I was a young I would shovel the coals from the burn pit to the concrete wall pit, and depending upon what type of meat was being coked depended where the coals would go; and if I was not fast enough Daddy Bill would be shouting where are the coals; a hot and not a rewarding job. 

    I am 68, retired from AT&T, and around 2013 while watching Pit Masters with Myron Mixon I decided to go to his cooking school, a three day event. The school was excellent, in fact this is where Robby went and then started Rescue Smokers out of Sycamore Ga.

    I own a Myron Mixon 48" water smoker with two cook shelves. The smoker works well; the pro the meat is tender, con you do not obtain the crust that you would from an indirect smoker, but the ribs cook OUTSTANDING.

    I look forward to reading other posts and learning from you fellow pit masters.
     
  2. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    Welcome to SMF!

    Sounds like you have a lot to share.

    Al
     
  3. mike5051

    mike5051 SMF Premier Member

    Welcome to SMF Frank!  Good to have you with us.

    Mike
     
  4. bdskelly

    bdskelly OTBS Member SMF Premier Member

    Welcome Frank. We are happy you joined I hope to see a few of those cooks posted B
     

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