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vruth



Joined: 07 Apr 2012
Posts: 3

PostPosted: Sun Apr 08 12 2:28 am    Post subject: New to the Site Reply with quote

Hello all! I am new to the Smoke Ring. I live in Minnesota and have been smoking with lump charcoal and chips for several years. Last night I bought a Mastercraft 30" electric. After seasoning it last night, I am trying my hand at a brisket today. I marinaded it overnight in Coke, cider vinager, and worchestershire sauce. Before going in to the smoker, I also made up a batch of my own rub that I have used for years. I am cooking it using cherry chips to give it a nice subtle sweet taste and using my own mop sauce. It has been going now for about 3 1/2 hours and smells wonderful! And I think I will be putting our Easter ham in the smoker in the morning with some hickory......
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italian skewer
BBQ Super Pro


Joined: 09 May 2010
Posts: 1677
Location: Brampton, ON, Canada

PostPosted: Sun Apr 08 12 9:04 am    Post subject: Reply with quote

Welcome to the ring vruth.
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WSM 18.5"
WSM 22.5"
Weber One Touch Platinum 22.5"
Weber 22.5" Silver
Weber Smokey Joe
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If we're not supposed to eat animals, how come they're made out of meat?
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k.a.m.
BBQ Mega Star


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

PostPosted: Tue Apr 10 12 6:47 pm    Post subject: Reply with quote

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

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vruth



Joined: 07 Apr 2012
Posts: 3

PostPosted: Thu Apr 12 12 10:03 am    Post subject: Reply with quote

Thanks. As soon as I can figure out how to post from my I-Phone, I ill share. My fist attempt at briskit turned out to be so moist and tasty that even after letting it cool, it was still so moist and tender that we couldn't cut it, so we pulled it! The Easter ham turned out so succulant that we cannot wait for another chance to get one in the smoker!
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k.a.m.
BBQ Mega Star


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

PostPosted: Thu Apr 12 12 10:22 am    Post subject: Reply with quote

vruth, I am glad your cook went well. Very Happy
Here is a link to show you how to use photobucket as a host for pics.
http://thesmokering.com/forum/viewtopic.php?t=4096

Here is a link to show you how to set the re-sizer in photobucket to 640 x 480, they cannot be larger than this or SoEzzy will take them down.
http://thesmokering.com/forum/viewtopic.php?t=48120
I hope this helps. Smile
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Always remember slow and steady wins the race.

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TrailerBuilder
BBQ Super Pro


Joined: 08 Feb 2010
Posts: 3151
Location: Springfield MO

PostPosted: Sat Apr 14 12 10:35 pm    Post subject: Reply with quote

Welcome to the Ring Very Happy
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stringbender128
BBQ Super Pro


Joined: 26 Jan 2009
Posts: 2430
Location: Michigan City, Indiana

PostPosted: Fri Apr 20 12 4:53 pm    Post subject: Reply with quote

Welcome to the Ring!
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Peoria Custom Cookers 24x48 Backyard Cooker
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Curtis
Newbie


Joined: 09 Feb 2012
Posts: 42

PostPosted: Sat Apr 28 12 12:18 am    Post subject: Reply with quote

Welcome vruth. I always love seeing more Minnesotans in the Ring. How did the brisket turn out? Post some pics.
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Canadian Bacon
BBQ Super All Star


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

PostPosted: Sat Apr 28 12 7:24 pm    Post subject: Reply with quote

Welcome to the Smoke Ring vruth.
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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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