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Old 04-30-2006, 09:57 AM   #1
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hello from Longview, TX

Hello BBQers,

I'm 27 years old, live in Longview, TX (about two hours east of Dallas). I recently got married to my wonderful wife, Teresa.

Being from Texas you would think I should know a thing or two about grilling and smoking meat....nope. I can make a mean burger patty or a braut, but thats about it. I tried to smoke a brisket a few months ago in a smoker that a buddy of mine gave me and it turned out pretty bad. (But it smelled really good). I had a hard time keeping the temp. at 200F, much less any hotter. Troubles keeping the charcoal lit with the vent fully open, etc..

Im going to make an attempt at smoking another brisket on my day off next week, but first need to get some help. And thats who I found this site. I hope to get some good insight on smoking a good brisket from you guys.....so thanks in advance for your help.
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Old 04-30-2006, 10:03 AM   #2
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Well anybody named Nick can't be bad! Welcome aboard and just post your questions and in no time at all they will be answered! And don't forget to post pics of the food! We love food porn!
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Old 04-30-2006, 10:21 AM   #3
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Thanks for the welcome Nick.
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Old 04-30-2006, 10:43 AM   #4
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Greetings from the BBQ Capital of the North Coast, Cleveland, Ohio!! :biggrin:
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Old 04-30-2006, 10:50 AM   #5
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You wanna make good Q? You came to the right place.
Get your camera out and take lots of pics.

And welcome!!
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Old 04-30-2006, 01:38 PM   #6
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Welcome..and we'll get you through this brisket thing..why not post how you did it, and as previously stated what you cook on, and we can go from there !
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Old 04-30-2006, 04:17 PM   #7
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Ok. From what I remember, I marinated the brisket overnight. (cant really remember what I used).

For the fire, I used regular charcoal briquettes. I let the charcoal burn down with the firebox lid open. When the charcoal was almost ready i shut the lids and pulled the brisket out of the fridge and into the smoker. I then put wood chips (either hickory or mesquite, cant remember) that I had soaked in water overnight ontop of the charcoal. I only put about a handful at a time until they burned away and there was no smoke, then I would re-apply another handful. I made sure the wood chips were drained and there as no visible moisture on them.

I had a real hard time keeping the temperture up. At first it shot up pretty high. Cant remember exactly how hot. But then it started coming down and it go too low. Below 200. It seemed like the charcoal wasnt getting enough air, even though the side airvent was cracked open a little. I eventually had it fully open and the charcoal near the vent glowed nice and red but on the other side it seemed like it was going out.

The charcoal was burning right on the bottom of the firebox, no charcoal box was used. I think this may have been part the problem, what do you think?

The brisket looked and smelled good. The flatter end didnt taste too bad, but the thick end was fairly tough. (this was a few months ago and im trying to recall, somethings maybe inaccurate).

Im not sure who makes my smoker. Most of the lettering has coroded off. Looks like it said "Something PITMASTER"

Here are the pictures of it:






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Old 04-30-2006, 06:04 PM   #8
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Your firebox looks suspiciously close to my Brinkman "Smoke'n'grill" I got at a garage sale this weekend..
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Old 04-30-2006, 06:12 PM   #9
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Welcome Nick, Iuse the same kind of rig you do.
There are mods you can do to better the performance.


John, $15 that is my final offer
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Old 04-30-2006, 06:56 PM   #10
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Re: hello from Longview, TX

[quote="Love2<º><"]Hello BBQers,

Nick you are now in the right place to be for BBQ ,smoking and everything in between. Welcome to our corner of the BBQ and to our large family . I saw the pics of the smoker you you have looks kinda like my hand made one .
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