SmokeySam Posted July 17, 2019 Share Posted July 17, 2019 Hi everyone im new to smoking only been doing it for a month of so got my self a Landmann Kentucky here’s a few things I’ve smoked Italian and Portuguese sausage pork shoulder beef brisket 3 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 17, 2019 Share Posted July 17, 2019 Hi Sam, once again welcome to the Forum. Your cooks looks great. Ask as many questions you like, someone on here will be able to answer them. Quote Link to comment Share on other sites More sharing options...
Justin Posted July 17, 2019 Share Posted July 17, 2019 Good work Looking forward to your adventures, show us your future cooks and hopefully you will find lots of helpful people and resources. I have been on the forum since last March 2018 and I have found and continue to find many friends and much help. The tailgates are great fun. I have organised the inaugural spring Anglia and Southeast which was earlier this year with and I am going to the Midlands, Northern and National ones through the year. The national is this weekend. They are great fun and relaxing. Hope to see you at one of those in the future. I learnt lots from this forum including cold smoking and charcuterie. Now I am into all grain brewing too, all through the inspiration derived from this forum Quote Link to comment Share on other sites More sharing options...
Icefever Posted July 17, 2019 Share Posted July 17, 2019 Welcome Sam, looks like you off to a good start... Ice. Quote Link to comment Share on other sites More sharing options...
ExclusiveBBQ Posted July 22, 2019 Share Posted July 22, 2019 Welcome to the forum. Looks like you've got some nice looking stuff. I gotta ask: how did the brisket go? My first one wasn't anywhere near what I wanted to I'm always curious. Looking forward to seeing more. Quote Link to comment Share on other sites More sharing options...
SmokeySam Posted July 22, 2019 Author Share Posted July 22, 2019 3 hours ago, ExclusiveBBQ said: Welcome to the forum. Looks like you've got some nice looking stuff. I gotta ask: how did the brisket go? My first one wasn't anywhere near what I wanted to I'm always curious. Looking forward to seeing more. Came out well I cooked it for 8 hours at 250 5 hours unwrapped 3 hours wrapped in foil with a bit of beef broth (want to try butchers paper next) then sat it in a cooler to rest for 2 hours It still had a good texture when sliced and was pull apart tender Quote Link to comment Share on other sites More sharing options...
Simon Posted July 22, 2019 Share Posted July 22, 2019 Great looking stuff there mate. Welcome to the group. Hope to see more of your cooks. Quote Link to comment Share on other sites More sharing options...
SmokeySam Posted July 22, 2019 Author Share Posted July 22, 2019 Thanks everyone for the warm welcome Quote Link to comment Share on other sites More sharing options...
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