What's on the smoker this Sunday? *pics*

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[ARCHIVED THREAD] - What's on the smoker this Sunday? *pics*

Posted: 8/14/2011 9:51:09 AM EDT

Trying my hand at a pork butt over mesquite with rub and brown sugar. Put a bit too much brown sugar on top to start with, but I'm not too worried.

Posted: 8/14/2011 9:56:19 AM EDT

[#1]

Will be Ribs when I get home from work.
3-2-1
Home made Rub, St Louis Cut
Home Made Glaze...

I got a couple slabs.

Gotta get some stuff on the way home too.

Here is a competition Pork Shoulder box, Number 23 out of 59... and a lot of the Top Teams were represented.
Mostly corporate sponsored...

Posted: 8/14/2011 9:59:34 AM EDT

[#2]

Did a small brisket yesterday. 3 hours with some hickory chips and a little peat.
Enjoy yours!

Posted: 8/14/2011 2:02:19 PM EDT

[#3]

Around the five hour mark.

Posted: 8/14/2011 2:03:04 PM EDT

[#4]

Posted: 8/14/2011 2:04:44 PM EDT

[#5]

Quoted:
Will be Ribs when I get home from work.
3-2-1
Home made Rub, St Louis Cut
Home Made Glaze...

I got a couple slabs.

Gotta get some stuff on the way home too.

Here is a competition Pork Shoulder box, Number 23 out of 59... and a lot of the Top Teams were represented.
Mostly corporate sponsored...
http://i30.photobucket.com/albums/c304/AFSOC/DSC_3884.jpg

That looks brilliant. I love ribs.

Posted: 8/14/2011 2:07:00 PM EDT

[#6]

8lb brisket been on the smoker for 9 hours and just went into the oven for 3 more. pics when done

Posted: 8/14/2011 2:12:11 PM EDT

[#7]

Is that one of the electric smokers? I have one that I never use because it doesn't heat up enough. I was thinking I may be able to mod it to use charcoal. Not sure how to do it though.

Posted: 8/14/2011 2:14:26 PM EDT

[#8]

Quoted:
Is that one of the electric smokers? I have one that I never use because it doesn't heat up enough. I was thinking I may be able to mod it to use charcoal. Not sure how to do it though.

Sure is. If yours isn't heating up enough, something's wrong. Mine is typically too hot, causing either water burn off (if you're stupid and don't add enough) or really quick cook times.

Brinkman electric, $70otd.

You can find elements to replace yours. I'd certainly give that a try before killing it with charcoal.

Posted: 8/14/2011 2:21:40 PM EDT

[#9]

Quoted:

Quoted:
Is that one of the electric smokers? I have one that I never use because it doesn't heat up enough. I was thinking I may be able to mod it to use charcoal. Not sure how to do it though.

Sure is. If yours isn't heating up enough, something's wrong. Mine is typically too hot, causing either water burn off (if you're stupid and don't add enough) or really quick cook times.

Brinkman electric, $70otd.

You can find elements to replace yours. I'd certainly give that a try before killing it with charcoal.

Thats the one I have. The cool thing about it not getting to hot is its great for jerky.

Posted: 8/14/2011 2:27:21 PM EDT

[#10]

Quoted:

Quoted:
Is that one of the electric smokers? I have one that I never use because it doesn't heat up enough. I was thinking I may be able to mod it to use charcoal. Not sure how to do it though.

Sure is. If yours isn't heating up enough, something's wrong. Mine is typically too hot, causing either water burn off (if you're stupid and don't add enough) or really quick cook times.

Brinkman electric, $70otd.

You can find elements to replace yours. I'd certainly give that a try before killing it with charcoal.

Thats the one I have. The cool thing about it not getting to hot is its great for jerky.

Yep I'd guess your element has gone tango uniform.

http://cspoutdoors.com/bringourelsm.html Replacement element here.

Posted: 8/14/2011 2:30:21 PM EDT

[#11]

Tried my first brisket today. Came out chewy. Not sure what I screwed up. Might have gotten too hot for the first couple of hours. I got everything going and went to church. Came back and the the smoker was running pretty warm. I don't have an actual thermometer, but the guage read the upper end of "ideal". After about 3 hours on the smoker, I wrapped it in foil and put it on the grill for a couple more hours at around 220. It was a small one, only about 3 1/2 lbs. It had a nice smoke ring, but not tender at all.

Posted: 8/14/2011 2:31:19 PM EDT

[#12]

Slav, what stick are you enjoying?

Posted: 8/14/2011 2:40:00 PM EDT

[#13]

Quoted:
Slav, what stick are you enjoying?

Siglo IV a few mins ago, Bolivar RC when the sun sets a bit. Come raid the humi and grab some dinner around 10 :P

Posted: 8/14/2011 2:43:28 PM EDT

[#14]

Quoted:
Tried my first brisket today. Came out chewy. Not sure what I screwed up. Might have gotten too hot for the first couple of hours. I got everything going and went to church. Came back and the the smoker was running pretty warm. I don't have an actual thermometer, but the guage read the upper end of "ideal". After about 3 hours on the smoker, I wrapped it in foil and put it on the grill for a couple more hours at around 220. It was a small one, only about 3 1/2 lbs. It had a nice smoke ring, but not tender at all.

What was the internal temp?

I usually shoot for 165 internal then I pull it and wrap it and stick it in the cooler wrapped in towels...
Let it sit there for a few more hours, it will continue to cook in its own juices then start sucking them back in...