Newbie

[NTXSMOKE]

Hello all...  New BS611 arriving tomorrow from Yard and Pool.  Starting big with 8lb Brisket Flat and 4lb Pork Shoulder, any tips beside Pork on top and keep door closed? Have read many posts so I got Bubba Pucks and the Maverick along with smoker, but only variety pack of bisquettes. 

[mikecorn.1]

Keep the vent open. Don't sweat the temp swings. Pre-heat as high as you can. Fill the water bowl with hot water. Also preheat with the smoke generator on so that when the first puck get on, it's nice and hot. Place the oven probe from the maverick in the lowest rack but away from anything that might drip in it. Sure I forgot something but I'm in a hurry to go to the grocery store ;D


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[slowpoke]

Welcome aboard,mikecorn.1 gotcha

[ghost9mm]

Hello and welcome to a really great forum...

[muebe]

Welcome to the forum ;)

[SiFumar]

Welcome..... remember we like pics!

[Habanero Smoker]

Hi NTXSMOKE;

Welcome to the forum.

When I do a combination smoke like yours, I place the brisket on top. I don't like the dripping from the pork and it's seasoning to drip on the brisket.

[rsherman24]

Welcome to the forum.  This place will keep you busy planning out your next smoke.

[DTAggie]

Welcome.  I agree with Habs, brisket on top.  The pork will really drip.  You in North Texas?  McKinney here.

[Kahunas]

Hi and welcome,
Now for me, I do prefer the pork on top so the drippings marinate the brisket. I use the same rub for both which I know a lot of people do not do but I like my rub and use it on everything. You also might want to let your meat come to room temp before putting it in the smoker. That will help a bit with the initial temperature drop.
Have fun with it, do what you want, and if you like what you made......you done good.

[beefmann]

welcome aboard

[sjmcdowall]

Welcome aboard !!  This is a great forum (I'm new too) -- and lots of pics .. you need to load them somewhere first though (which is kind of not cool) but someone pointed me to Photobucket -- free site to load photos and get the URL to post in here.

I also read many places to cook the meat at a low temp first (like 120?) for 1 hour to "dry" it if it's pretty wet because of the rub .. that first dries it a bit and the smoke "sticks" better.  I would imagine this is true if you let the rub (and it has salt) sit on the meat for over 8 hours or so? 

Anyway -- I'm sure someone will correct me .. LOL

Have fun!

/Steve

P.S. They are right about the temp. swings -- don't PANIC.  :)

[watchdog56]

Welcome. Don't be in so much of a hurry that you forget to season your smoker :o

[Smoker John]

Welcome to the boards, congrats on your purchase

[NTXSMOKE]

 >:( >:(
Thanks to the wonderful world of FED-EXcuses  I will not be receiving it until Monday at the earliest.  They actually messed up 2 different days of delivery and are closed for the weekend, so there goes Mommas feast til next weekend!! But I am in need of 1 more piece of advice, should I monitor the brisket or the shoulders internal temp?  Thank for all the help you all have given already!!