Hi there!

[smokewriter]

I can't count the number of times I've looked to these forums for knowledge and advice, and I finally decided it was about time to join. My name is Ryne, I live in Orange County, California, and I've been smoking for about 9 years now. I started off on a Masterbuilt electric (which I still have), and currently use a CharBroil Electric and have just started learning to use an offset on an Oklahoma Joe's Highland.

My favorite things to smoke are ribs and tri-tip. Just this past weekend I did my first whole brisket on my offset. That was a REAL learning experience :)

I'm glad to be here, and I'll continue to pick everyone's brain for advice.

Ryne

 

[submariner]

Welcome and a brisket can be a tricky cut but once you get the technique they will slice like butter.  

 

[smokewriter]

Yeah, I pulled it at 195 after wrapping in butcher paper around 165. I think if I'd let it go a few more degrees it would have been just right in tenderness. It was pretty good as it came out.

And thanks for the welcome :)

 

[HalfSmoked]

To SMF glad to have you on board lot of great guys and gals on here with tons of info just for the asking. We all had to start some and some of us still make mistakes.

HalfSmoke (Warren)

 

[sveanooo]

Welcome! :D 

 

[SmokinAl]

Welcome aboard Ryne!

Glad you decided to join the group!

Al

 

[sauced]

Welcome Ryne to the forum!!!