Anybody have one ?

Been thinking of using it for smoking something for the Super Bowl on Sunday. Picked it up for $20 about a month ago and the weather is looking like it will be in the mid 40'sF this weekend so it's time to learn how to smoke meat.

Thinking about a brisket, but knowing there are high quality meat smokers on this site, I am asking for some simple recommendations.

BTW, this one runs on propane so it should be good for keeping the chips at the right temp.

I dont own one but i can smoke meat on just about anything.

its all about time and temp "and maintaining temp".

Brisket is a really hard meat to do well. it takes a really long time and you almost never get it right the first time.

do yourself a favor.. get a pork shoulder/butt.. they are easy to prep, Cook and very forgiving.

First post and all.



Pork butt = easy as pie pulled pork.



Internal temp 190 to 220 tops.  Go for meat internal temp of 190.  Rest and enjoy.



 

(insert your favorite gay sex joke here)

well, at least its propane I guess cause it resembles those little cheap ones sold around that are generally pitiful.  I'm a big bbq guy, and I guess If your going to use that then theres two main approches.
I'll make this long story short as I can:
low and slow (235-250 my standard) will provide the BEST bark or crust or exterior which Im a huge fan of and prefer.  No matter what you read this does ussually produce a bit of a dry-out effect, but this is still the tried and true method I prefer, basiclly because I dont think its that dry if you select a well marbled fatty one.
theres another method that seems to be gaining popularity, high heat.
from what i've tried I was only able to achieve about 350 degrees in a charcoal smoker (weber bullet, similar shape as yours).  I think its recommended to go 350-400 if you can.  basiclly story goes that when it hits about 170 in the center, wrap it tight in foil, then check for TENDERNESS, not internall temp.,  after its wrapped.  When it feels like room temp butter (they say) in the thickest part of the brisket flat then rest for an hour or so and slice.  It worked well for me but it honestly kills the bark.  the high heat geeks say "well firm it up a bit on the cooker after its done, unfoiled"...well Im not on virtualweberbullet forum right now, im on ar15.com and i'll tell you here,  full of shit!! (sorry vwb love you guys) it just destroys bark.

so my vote is get that bark we know and love and after the internal temp is around 175-180 start poking it every half hour in thick part of flat for tender.  Sometimes there perfect at 180, sometimes 195... you never know each one is different so don't make the mistake of relying on temperature alone as many recipies suggest.  
Hows that bud?

I was gonna say that Ed Sr. just banned the fucker in 6winchester2's Pit thread.

If they are dumb enough to give it that name, then they are probably too dumb to design something very well.

I bet it's a popular halloween costume in SanFran though.

Awesome !

Think we may try a pork butt for starters.
I have a 'Little Chief' smoker and use it for trout and salmon, but it's strictly a cold smoker.

Thanks !

I want one

1/10

One for the smoker.

No dinner pics.

I'll see what I can do Sunday.
Won't really be a dinner pic since I wont post firearm pics.

pork butt is a good choice,  there forgiving as hell.  good luck

How long should it be on the smoker ?

Going with the low temp route for now.

So here is what i do.

first of all of i NEVER smoke meat based on a internal temp.. I always cook based on look and feel.

I also never use a filled water pan and use a spray bottle at various times in the cook

I first inject the pork with a mixture of Sugar, Apple juice, Cinder vinegar, and hot sauce..

I then coat the pork with my dry rub "if i can i like to let the pork sit over night

When i fire up the smoker I get it up to 250 and i toss em on..  "pork shoulder and brisket always 250 for me.. Everything else 275 ribs, chicken, Turkey, meatloaf, etc"

I keep the temp at 250 for entire time

Right around 4 hours i start checking the pork for a good crust and keep checking every 40 min to an hour based on what i see...

Basically you are looking use your nail to scratch the crust "rub" vs pushing it around with you finger. "usually i get the crust consistency between 4 to 6 hours" Smaller pork cooks faster but i have yet to see a shoulder get to this point under 4 hours"

once i get the crust i take it into the house and cover it with a mop sauce and foil it.. "i usually use a marinade sauce and had lots of great results with stubbs pork marinade or kc masterpiece spicy mango.. i prefer the mango.

i then return it to the smoker until tender.

Basically i cook it for 2 more hours in the foil and i use my thermo pen and poke it thought the foil and you are looking for the prove to slide in and out very easily.. if it does not slide out with ease then keep cooking it and check back every 30 to 45 min until done.

once i get the constancy i open up the top of the foil to let it cool off for about 20 or minutes and let the juice get back into the meat.

i then pull it and serve with a side of homemade bbq sauce.

Pork injected and ready to go onto the smoker


this is the crust you are looking for.. i think this was around 5.5 hours on this cook


Pork ready in the foil.


Mop sauce on pork and ready to get wrapped


The wrap is important as you want to go over the meat so you only have 3 open sides


Wrap the open ends towards the top and squeeze the pork in your arms until you get the foil tight against the meat


once the meat is tender i bring it off the smoker and open the top and let it sit.


BBQ Pork goodness


Some BBq porn

Brisket


thighs


Ribs


ABT's

Get temp up to 225ish. Put on the butt/shoulder roast until it forms a crust. Wrap it in foil until internal temp is 190 (about 7-8 hrs)

Keep water dish full until its wrapped or it will dry out and get tough.

Love that pulled pork.

I got a Mrs meat smoker...

Well played, sir, well played.