food MikeUSMC: "Bury Me in Smoke"
- Thread starter MikeUSMC
- Start date
Put the loaded basket in the firebox then add more briquettes around the basket like a snake on the outside too, that should give you more heat.Too bad you didn't do a test run to see what temp it runs, I'd think it won't be 250 due to the size of the smoker and the leaks compared to a drum.
Updates????
15.5lbs - Out of the packageRajun Gardener said:
Trimmed, and I'm loving this new Dexter boning knife I bought yesterday
New rub and injection this time. Based on what I've seen online, this stuff's supposed to be really good!
Fire it up
Ahhhh... I thought that's what you meant, hahahaRajun Gardener said:
^ I built that fucker TIGHT though. Not even sure I could fit a briquette on each side
Getting a little chilly here already...
There was frost forming on the rig when I fired it up, haha!
This is what I'm up against tonight:
Brisket's going on right after this beer
Mike, nice box you built. i`m not far from you and its supposed to go down to 16 degrees tonight. good luck and keep us updated on how it turns out. i want to hear how the injections affected the overall taste of the meat. 
So, at around 12:30am (5 hours in) this is what I had left in the basket:
Smoker ended up getting down to 210*, with no signs of getting hotter, so I yanked it out and refilled it. I think it would've held higher temps for much longer if it wasn't 18*F outside at the time. I'm pretty happy with knowing I can "set it and forget" for that long
1am, pork went on. Injected with pineapple juice, cream soda, Worcestershire sauce, soy sauce, sea salt, and mustard powder. Hit with salt, pepper, garlic, then Jess Pryles' pork rub:
Around 2:30-2:45am, brisket hit 165* I.T. and the color looked good, so I just wrapped it. I.T. dropped a little during that, but the party I'm going to tomorrow (today, lol) isn't for another 12 hours, so I'm in good shape
I've got the alarm set on the pork probe to go off when it hits 160* to check the color and wrap
3am now. All temps looking good
Gonna take a nap until the pork alarm wakes me up
Smoker ended up getting down to 210*, with no signs of getting hotter, so I yanked it out and refilled it. I think it would've held higher temps for much longer if it wasn't 18*F outside at the time. I'm pretty happy with knowing I can "set it and forget" for that long
1am, pork went on. Injected with pineapple juice, cream soda, Worcestershire sauce, soy sauce, sea salt, and mustard powder. Hit with salt, pepper, garlic, then Jess Pryles' pork rub:
Around 2:30-2:45am, brisket hit 165* I.T. and the color looked good, so I just wrapped it. I.T. dropped a little during that, but the party I'm going to tomorrow (today, lol) isn't for another 12 hours, so I'm in good shape
I've got the alarm set on the pork probe to go off when it hits 160* to check the color and wrap
3am now. All temps looking good
Gonna take a nap until the pork alarm wakes me up
Are up up yet? How's the cook going?
Am I "up yet"?!?!Rajun Gardener said:
I couldn't fall asleep until 4am, and woke up at 6:15 when the charcoal started running low again
Cook went well though, thanks!
Brisket I.T. hit 192* around 8:30am.
Tried one of Harry Soo's "Blackbelt Tips" and slowly drizzled 1/2 a can of beef broth onto the crust for the resting period...
Smelled straight up AMAZEBALLS!!!
Resting in the cooler now, in my trusty Black Label Society blanket
(then wrapped in a moving blanket)
Pork finished around 8:30 too.
My 2 youngest kids, "helping" moisten it for the wrap/rest
Added about 1/2 cup of apple juice too:
"NO! It's MY turn!!! You already had a turn!!!"
Got the BBQ sauces going on the stove right now; mustard based and a Memphis style:
I'll try to get some slicing pics too, but probably won't post them until I get home from the party
It looks great, I'm glad you got it right and now you know what to expect.
I just lit the smoker for beef ribs and maybe a chicken. Have fun!!
I just lit the smoker for beef ribs and maybe a chicken. Have fun!!
cool blanket!!! Zakk Wylde rocks!!!
WarrantMan
eXtreme
Looks great Mike! Mouth watering....
A bit different for my cooks. I'm an old school dude. I never trim the fat. I smoke it fat side up so it renders over the meat. Generally makes a mess at the bottom of the smoker, but the price of doing business. Not knocking anything, just comment from my limited perspective. I may have to give it a go that way... expand my horizons.
Absent that, my vacation may find me at your door in search of cold beer and great food!
A bit different for my cooks. I'm an old school dude. I never trim the fat. I smoke it fat side up so it renders over the meat. Generally makes a mess at the bottom of the smoker, but the price of doing business. Not knocking anything, just comment from my limited perspective. I may have to give it a go that way... expand my horizons.
Absent that, my vacation may find me at your door in search of cold beer and great food!
WarrantMan said:
Absent that, my vacation may find me at your door in search of cold beer and great food!
WarrantMan
eXtreme
Would be fun, but folks are kinda funny... especially wives...
https://youtu.be/btA7azC9DZY
https://youtu.be/btA7azC9DZY
"I said, 'I know... everybody funny... now, you funny too'..."WarrantMan said:
WarrantMan said:Absent that, my vacation may find me at your door in search of cold beer and great food!
^ Offer still stands, Warrant Man! Goes for you too, RG!MikeUSMC said:
That'd be one hell of a weekend!
Brisket came out a little dry, but the flavor was on point
I really, really liked that Kosmo's rub/injection combo. Supposedly, he makes a killer chicken combo too. It was a tad salty, but not "overly" salty. Next time I do this, I think I'll skip the A.P. (All Purpose - salt, pepper, garlic) rub that I apply before the brisket rub
Point muscle just got chopped up and added to the pan with the sliced flat and the drippings from the wrap
Good eatin' last night
You survived!!! It looks awesome too, that pork belly is killing me.