This is the first cook post I have made...

[tarrbq]

here is a pic of my smoker to start:



I started the brisket this past wed at 11pm, done at 10 pm thurs. so I threw some baby backs on also! Let me know what you think! Any feedback, tips, etc.. is very appreciated as I am still pretty new to this. Thanks for looking! Hopefully the links work!

Baby Backs:



Brisket:

[tarrbq]

Also, let me know if the links to pics worked, they work for me, just want to make sure I am doing this right! Thanks!

[Geronimo]

I think you got a GOOD start going there.

Like we always say, "As long as you don't have to give it ALL to the dog, it was a good cook".

What's the next meat going on the smoker??

[tarrbq]

Geronimo, Thanks! That is a great question. For some reason I am wanting to smoke some whole chickens. Any other suggestions would be great. With how big my cooker is, I hate to fire it up and not fill it up!

[Jarhead]

I bet the dog went hungry Geronimo...
tarrbq, one fine looking cook, especially for a first. Now, you're hooked.
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[tarrbq]

actually this was my 4th cook, just the 1st I have posted as a member of the forum. Sorry for any confusion. The dog did go hungry!

[Rojellio Es Caliente]

[tarrbq]

I figure, though I am new, I may as well post pics of the good the bad and the ugly, as there are so many people here, they can help me with what they see wrong. Did the pics not work?

[380tom]

The pic's worked u just have to click on them to see them. No problem!
Looks good and nice smoker!
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[Canadian Bacon]

Everything looks good tarrbq,but I have to ask ,how big was the brisket that it took 23 hours,seems like a very long amount of time.
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[tarrbq]

Thanks. Flavor was on point, at least for my family, my self, the neighbors, and everyone at work! The briket showed 14.92# on the package, and was probably just over 13# trimmed.

[Canadian Bacon]

13 pounds,I guess it could go that long,It was hard to tell in the pic how big it was,this is why I asked,if you had said 7-8 pounds then I would wonder.
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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

[tarrbq]

i smoked it right at about 200 degrees. I need some new gauges for my smoker because one of them i know is broken, and I question the quality and accuracy of the other. any suggestions? I think that could help solve my temperature woes!

[tnbarbq]

First, nice cooker you got there. Second, good lookin food you got there. Love that smoke ring. I think you'll like this forum too. I have learned a lot from these guys.
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Brinkman Bullet

[stringbender128]

Good job!
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[tarrbq]

does the brisket look like it should? I am going for appearance as well as taste. I just injected with EVOO salt/pepper/garlic powder, and rub was, cover in mustard for adhesion, then just salt pepper garlic powder again. I would like a little more bark next time, flavor was good, but would love to get that literally melts in your mouth effect. The first bite was nice and hot and melted, rest was tender, but not the same.

[BluzQue]

Mighty Fine lookin' BBs & Brisket tarrbq !
Great Job....like your smoker too


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[SoEzzy]

I fixed the pictures, the link doesn't need the [url][/url] link, just the [img][/img] around the url of the picture.
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[tarrbq]

Awesome Thanks! Rookie mistake, I can now post pics with the best

[k.a.m.]

tarrbq, awesome cook my man the baby backs look mighty tasty and your brisket looks fantastic, beautiful color and looks super moist. Nicely done
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