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Old 07-12-2013, 05:52 PM   #1
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Smoke signals from Texas

I have owned several offset smokers and recently decided to actually try and get good at it! I have been scouring the many different forums on techniques and modifications and feel I have learned a lot. I made the decision to go ahead and commit and become a member of this forum! Looking forward to learning and hopefully one day providing information as well! LET'S GOOOOO!

JZ
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Old 07-12-2013, 06:25 PM   #2
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Welcome on over here. We have all had passionate affairs with log burning offset creoste factories at one time or another. Some recovered and some aint yet. I would use mine more often if they was giving away free wood somewhere..as needed. I nearly got a deevorce because of 10 cords of rotten wood in the backyard one time. Wimmen think funny about stuff huh?
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Old 07-12-2013, 06:42 PM   #3
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What do use now bigwheel?
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Old 07-12-2013, 07:11 PM   #4
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Welcome to The Forum JZ, good to have you here.
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Old 07-13-2013, 12:39 PM   #5
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Appreciate the welcome... In the middle of a brisket cook right now. Hope it turns out delicious! First cook on a used offset I picked up this week. I am planning to tear it down and refinish it after this cook.

JZ
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Old 07-13-2013, 05:42 PM   #6
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I have got old and highly lazy the past few years. I cook on an electrified Brinkmann Gourmet. Works very well on everything it has attempted..except for spare ribs. I like to keep them laid flat and it aint quite broad enough across the beam to do that. I do not like the efforts to fight the laws of physics which is usually entailed with offset cooking and the logistics can be daunting to city dwellers. The manuel labor of baby sitting the little darlings also drives me crazy. I love the flavor and smell when somebody who knows what they are doing has a steady hand on the wheel.
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Old 07-13-2013, 06:00 PM   #7
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Well I am going to do my best to get as good as I can with it. My brisket did not turn out like I wanted but everyone seemed to like it. I think it was too small of a cut, it was not tender like I hoped for.
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Old 07-13-2013, 07:36 PM   #8
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Tenderness and moisture content is an every present challenge on brisket or seems so anyway. With unwaterized offset cooking and small amounts of meat Mr. Tinfoil can be a person's best friend. Frist step in the process is a good mop/sop. Have you got a good mop/sop?
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Old 07-13-2013, 08:35 PM   #9
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No I wrapped it in foil at 170 and added some beef broth.
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Old 07-13-2013, 09:48 PM   #10
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Sounds like a good plan to we'uns. Was it a flat? How high did it go go in the foil? Did it pass the poke test? Betcha it was fittin.
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