Brisket and Pork Shoulder

[billtool]

And so it begins….

 

[deemus]

I have that same, albeit much older smoker.

My nephew is supposed to make me a liner for my fire box. Has a few rusted through holes. 27 years of service.

 

[billtool]

Yeah- it does the trick. I bought this one in 2017. Tricked it out a little bit. Sealed all the bolted pieces, put some fire felt material on the sealing surfaces and clamped it down nice and tight with toggles. Have some heat deflectors in the barrel. It’s a good one, but really not big enough. I have to easily roll it away for storage though.

 

[Havok1]

Nice! I have a brisket going myself right now.

 

[baboon]

Yum

 

[Geezer]

I'm off to check my PM's to look for my supper invitation.

 

[billtool]

Wrap that rascal!

 

[baboon]

Last ribs I smoked my spritz was apple juice & balsamic vinegar. I don't think I would ever use anything other on pork, ever.

 

[billtool]

I’m a straight up apple juice guy. I put that S&@t on everything.

 

[deemus]

I prefer apple cider vinegar on pork.

 

[IXLR8]

I started with a side draft smoker. It lasted 20 years. Now I use a pellet smoker but the burner is too close to the cooking surface. I am looking into a vertical pellet smoker now.

Keeping the firebox in the zone in the side draft smoker is a full time job. I can’t drink that much beer anymore so the self regulating pellet smoker makes it much easier.

I tip my hat to your efforts! It looks delicious!

 

[IXLR8]

Rotisserie Smokers Are Cool Again

For decades, offset smokers were the tool of choice for pitmasters, but rotisseries are coming back in style.

www.texasmonthly.com

 

[or.slacker]

I started with a side draft smoker. It lasted 20 years. Now I use a pellet smoker but the burner is too close to the cooking surface. I am looking into a vertical pellet smoker now.

Keeping the firebox in the zone in the side draft smoker is a full time job. I can’t drink that much beer anymore so the self regulating pellet smoker makes it much easier.

I tip my hat to your efforts! It looks delicious!

I have a green mountain pellet smoker. I fixed the fire box issue by buying a dual rack for it. It made all the difference in the world. You can even get fancy and put water trays between the fire and the meat. And I still get the convenience of starting my brisket in the evening and going to bed.

 

[billtool]

Yeah- this on worked. 1/2 Pecan 1/2 Post Oak. Wrapped at 165, pulled and placed in the oven until 203 (first time for that).

If I want sliced bread isk t n ct time vs chopped, I think I’ll pull at 193 with the oven finish method.

Man it saves a ton of baby sitting!

 

[billtool]

Decent bark.

 

[billtool]

Not as dark as usual. Sure enough just as tasty I think.

 

[Eastexasrick]

You nailed it!

 

[robertc1024]

Now I'm impatiently waiting for mine to come off. Started ~11:00 PM last night, wrapped it this morning about 5:30 - probably should have done it earlier but it'll probably be ok.

 

[billtool]

Now I'm impatiently waiting for mine to come off. Started ~11:00 PM last night, wrapped it this morning about 5:30 - probably should have done it earlier but it'll probably be ok.

It’ll be fine. If you put in the babysitting effort, it’s highly likely you produce a great product.

 

[kbaxter60]

Last ribs I smoked my spritz was apple juice & balsamic vinegar. I don't think I would ever use anything other on pork, ever.

50/50? We may try this.