New 025

Actually if you follow the advice in Smokin's 101's and ask questions/search the forum your first cooking will probably be GREAT!!! Jer

Bummer Dude but welcome to the family

Like Jerin said spend the time reading Smokin's 101s it will give you a jump start on your double chin.

SOOOO SAD!!! My Momma always told me that things in life that were worth having, were worth waiting for...so is a CS!

She came in on Friday and was in the process of seasoning within 2 hours of arriving.

Rubbed a 4.5 pound butt with CS Ribrub at 1400 on Saturday, and put it in the smoker at 2300 with 3 ounces of hickory at 200 degrees. At 0900 Sunday, I moved the temp to 225 and up to 250 at 1200 (the probe temp had plateaued for several hours and I was worrying that it wouldn't make dinner.) 1500 internal temp reached 195 so I FTC'ed with 1/2 cup of apple juice. Pulled and served at 1830 and it was tremendous. (I almost filled up just snacking on the bark.) Even my kids loved it (picky eaters).

Thanks to all for giving me plenty of advice for a good starting point.

Baker,

Congrats on the first smoke being a success with the whole family. I'm sure you will find yourself walking by the meat counter every time you enter a store looking at the meat prices and figuring out what to smoke next. The fun just never ends and even when everything doesn't come out right, it almost always produce good eating.

Jer

Yep,and in your neck o' the woods don't forget you can make great tasso and andouille.

quote:

Originally posted by JerinVA:
Baker,

I'm sure you will find yourself walking by the meat counter every time you enter a store looking at the meat prices and figuring out what to smoke next.

Ain't that the truth!

JerinVA:

It seems that already happened. I went into my favorite meat gettin' store yesterday, and when I got home there was a brisket in with my groceries.

I guess I'll be forced to take care of it this weekend. I think I'll just do a rub and smoke for the first try. Later on, I'll try that "Incredible Brisket Recipe" posted by onesharpbroadhead on the brisket forum.

MB