The Texas BBQ Forum

I am new to smoking but not to grilling. I like consuming info on the science of meat like why brining, dry rub, searing, smoking, etc. The science of the smoke ring is interesting. Understanding enables me to play and tweak.

I use a Weber kettle with a couple techniques including snake and a slow and sear. I like researching gadgets to enhance my cooking like using BBQ Guru to temp control my kettle; I am thinking about building one instead of buying it which is also fun.

I have had moderate success with ribs and pork butt but I have not cracked smoking a brisket which is what lead me to this forum. Yesterday I was able to get a good poke test on my brisket but it fell apart when slicing it; I have smoked 3 now and I am not satisfied with any of them but I am getting better results each time. I am here for tips on BBQ and help with tweaking my technique so I can nail down BBQin' at high altitude.

Next year, I am considering getting a smoker. I also want to get a 26" Weber.

I enjoy BBQ picture on youtube. I enjoy BBQ Pit Boys vids. I am always looking for new material.

And my friends and family love that my hobby is meat. They never say a bad word but I know I can do better. I want to amaze them.

Dan

Welcome aboard, dd! We've never mastered a brisket here either. Maybe someday!

Howdy and Welcome, Dan, I've been whooped by Briskets so many times that I'm gun shy so I just wait and eat someone else's

Absolutely hilarious. First off, welcome! I knew a Dana Doyle in Colorado springs long ago. Lol! You'll find lots of good info here. Pull up a stump and stay a while!

Welcome!! The Slownsear is a wonderful invention ain't it??

OldUsedParts wrote:Howdy and Welcome, Dan, I've been whooped by Briskets so many times that I'm gun shy so I just wait and eat someone else's

Now that sounds like the best ideas I have heard all day. A true master at work.

takes years of practice Friend

Thank you for the warm welcome. Good to hear I am hanging at the right water cooler for those working on mastering brisket.

Slownsear is good - not sure if it is great - but I feel I have gotten control of some variables that validate what I was doing without it and that helps. I like the water trough and the steel really radiates the heat. I get >6 hours easily with a full tray of charcoal. I prefer it over a snake but I think maybe now that I am a little wiser to my kettle's characteristic I could pull off a snake for hours too but with a little more work and mess. I get real high temps out of it when I am grilling. I like it better than the Weber trays and it grills spatchcocked chickens well.

Thanks again for the warm welcome. I will be lurking in the forums. I don't have enough experience for any quality tips but I can hang a little in a BBQ conversation without getting a stank eye.

Dan

Welcome aboard. If somebody told me they could only have one piece of backyard cooking equipment I'd tell them to get a Weber Kettle. As versatile as they come!


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Welcome here as well, I see Colorado a lot in things I see on TV. Homicide hunter one my faves, joe kenda,lol.
Look forward to see your pics.

Russ