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Preacha
06-02-2014, 09:47 PM
Hello Family -

I'm Preacha! I am fairly new to the BBQ Life.

I registered last year but never posted. I lurked a few times but never posted. I built a Los Angeles Lakers themed UDS and have been smoking for about 12 months now. Probably the best year of my life! My wife who is currently pregnant with our 4th child along with our three sons have enjoyed this BBQ Life with me.

I have good success with my Pork Butt and Baby Back Ribs. But my briskets have not been what I would deem to be top shelf BBQ. I just can't seem to get it right. I want to master the Brisket as well and get even better with my other meats.

So here I am. Ready to humbly soak of some BBQ Wisdom from some brothers who are Stroooonggggg in the BBQ Force.

I look forward to learning from you guys and maybe even offering up some nuggets of wisdom from my short experience. I'm happy to be here!

God Bless,

Preacha

cowgirl
06-02-2014, 11:14 PM
Welcome to the forum Preacha!

armor
06-03-2014, 05:05 AM
welcome!

Ron_L
06-03-2014, 05:49 AM
Welocme to the asylum!

chuMP
06-03-2014, 08:35 AM
Welcome. I'm sure you'll learn a lot. I've only been a member for a short while, and already I'm seeing improvements in my smokes. I just so happen to have a rack of St Louis ribs and the tips on right now. Looking forward to access to the recipes section. You'll have to accumulate a few posts before the admin will grant access.

BBQ_MAFIA
06-03-2014, 02:45 PM
Welcome!

SmokeMyMeat77
06-03-2014, 03:20 PM
Howdy!

thunter
06-05-2014, 11:41 AM
Amen Preacha! :-D

garyk1398
06-05-2014, 01:10 PM
Welcome Preacha

Thingfish
06-05-2014, 03:42 PM
Glad you posted. I'm a brisket virgin but there is a wealth of experience and know-how here!

NRA4Life
06-05-2014, 03:57 PM
WELOCME! And Enjoy!

pjtexas1
06-05-2014, 04:24 PM
Welcome and Blu has a nearly fail-proof brisket guide. This has saved many a brisket!

BluDawgs Brisket
K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.
1 packer 12-15 lb Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub 1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)

apply a coat of rub you need to be able to see the meat through the rub clearly

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner

cook Brisket 4 hrs remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up

after 1 hr probe the thicket part of the Flat only!

If it isn't *probe tender it should be within 1 hr once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs. Don't ever slice more than you can eat big pieces retain moisture and wonęt dry up on you like slices will.

Toast
06-05-2014, 04:30 PM
Welcome! You have come to the right place to learn brisket!

bluetang
06-05-2014, 05:25 PM
Welcome, come on in, take your shoes off and sit a spell.

Blythewood BBQ'er
06-05-2014, 07:13 PM
Welcome to the Brethren!

Diesel Dave
06-06-2014, 05:32 AM
Welcome to the madness, enjoy your stay!

Big George's BBQ
06-06-2014, 08:03 AM
Welcome

Flyin Pig
06-06-2014, 08:30 AM
Welcome to the Brethren - you're going to like this place!