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Newbee from Maryland

 
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smoken yankee



Joined: 07 May 2009
Posts: 17
Location: Somewhere in Maryland

PostPosted: Mon May 18 09 10:47 pm    Post subject: Newbee from Maryland Reply with quote

Hello yall I have been smoken for 20 plus years but need to get educated from the pro's on this site, on the best ways to smoke a brisket of any size ( the rubs,sauces, temp-inturnal) and what temp should I smoke it at, I know it's low and slow(225 - 250*). I don't want to screaw up my first brisket and throw that money down the drain. Embarassed I will be retiring soon and moving to Mississippi( my wife's home) and will beable to spend more time smoken. Larry
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Brinnie
BBQ Super Pro


Joined: 28 Jun 2007
Posts: 2784
Location: Melbourne - Australia

PostPosted: Tue May 19 09 7:22 pm    Post subject: Reply with quote

Welcome to the Smoke Ring Forum, Larry
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Cheers
Smoking
Down Under
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Gourmet-Gator
BBQ Super Pro


Joined: 24 Apr 2006
Posts: 1806
Location: Evans, Georgia

PostPosted: Wed May 20 09 12:22 am    Post subject: Reply with quote

Welcome Larry, glad your here Buddy! Very Happy
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In GOD We Trust... GOD Bless AMERICA

Gear...Oklahoma Joe's Longhorn Offset
Brinkmans Gourmet Bullet
Char-Broil 6 Burner Stainless Gasser
2 Deep Fryers
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Bunqui
BBQ Pro


Joined: 13 Mar 2009
Posts: 770
Location: Hattiesburg, Mississippi

PostPosted: Wed May 20 09 4:33 am    Post subject: Reply with quote

Welcome to the Ring, Larry. I'm another d*** Yankee transplanted and living in the beautiful state of Mississippi. (Married into it.)
Look forward to your posts and pics of your cooks. Very Happy Very Happy
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CharGriller 5050 w/ SFB
Cooking with gas and blowing Smoke

Weber Smokey Joe
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smoken yankee



Joined: 07 May 2009
Posts: 17
Location: Somewhere in Maryland

PostPosted: Wed May 20 09 5:55 am    Post subject: Reply with quote

Bunqui, I'm moving to Maridan just up the road from you, maybe one day we'll meet in person and we'll trade some recipes...yeah right
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Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada

PostPosted: Wed May 20 09 7:18 am    Post subject: Reply with quote

Welcome to the ring Larry.
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25
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Beertooth
BBQ All Star


Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington

PostPosted: Wed May 20 09 9:44 am    Post subject: Reply with quote

Welcome to the Ring Larry!
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Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn
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k.a.m.
BBQ Mega Star


Joined: 12 Dec 2007
Posts: 26019
Location: Southeast Texas.

PostPosted: Wed May 20 09 10:49 am    Post subject: Reply with quote

Welcome to the ring Larry, looking forward to seeing some pics of your cooks. Smile
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Always remember slow and steady wins the race.

Hybrid Cooker
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JamesB
BBQ Super Pro


Joined: 19 Oct 2005
Posts: 2406
Location: Irving, Tx

PostPosted: Wed May 20 09 2:44 pm    Post subject: Reply with quote

Welcome to the Ring!

Brisket huh? Low-n-slow... your temps are right on. rubs? Start with coarse salt and fresh cracked pepper... All it really needs. If this is your first brisket, keep the temps stable until the internal temp reaches about 160 then double wrap in HD foil, maybe add a bit of beef broth, and continue to cook until it tenders up (when a thermo probe inserts/extracts easy), usually around 190-200. Let it rest, slice against the grain and enjoy. That[s the nuts n bolts of it.
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azkitch
Newbie


Joined: 11 Sep 2008
Posts: 47
Location: Phoenix

PostPosted: Tue May 26 09 2:00 pm    Post subject: Leaving MD?? Reply with quote

I grew up in Montgomery County, but now live in AZ. I hate snow, and I'm not real fond of temperatures below 60...well, 70, but San Diego is too expensive. But I'd go back to be with Mom in her golden years. She hasn't got anything else to do...
azkitch
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