User Panel
User Panel
User Panel
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Posted: 10/9/2007 8:11:55 PM EDT
im going for the REAL low and slow approach. i will be smoking a 4lb brisket for 15 hours. the rub is my lil secret. it will be hickory smoked. pics from the beginning:
     in no chronological order  this is only part 1
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Posted: 10/9/2007 8:13:11 PM EDT
[#1]
looks tasty.
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Posted: 10/9/2007 8:13:26 PM EDT
[#2]
tagarooni
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Posted: 10/10/2007 9:29:21 AM EDT
[#3]
 
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Posted: 10/10/2007 9:31:06 AM EDT
[#4]
That looks mouthwatering!
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Posted: 10/10/2007 9:35:57 AM EDT
[#5]
Good god, you're frikin killin me.....
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Posted: 10/10/2007 9:56:40 AM EDT
[#6]
What temp did you have it at and how did you regulate it?
I've got a little smoker, but have never done an all nighter before.  Just wondering how to keep it under control.CHRIS |
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Posted: 10/10/2007 9:58:30 AM EDT
[#7]
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Posted: 10/10/2007 10:19:19 AM EDT
[#8]
Update us on grill type, and how to keep temperature consistency, etc...
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Posted: 10/10/2007 10:30:43 AM EDT
[#9]
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Posted: 10/10/2007 10:50:44 AM EDT
[#10]
its a converted gas grill actually. the way i regulate it is by amount of fuel. before i went to bed i put on a few extra pieces of charcoal then a new hickory pouch and it was still nice and warm when i woke up. i hve a few extra tricks but basically its low tech, easy for me to do, and is going quite nicely. ive even gotten more than just hickory in there but ill nver tell..heh. its alos good to keep a spray bottle, cup of water, and fireproof gloves handy.
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Posted: 10/10/2007 10:53:46 AM EDT
[#11]
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Posted: 10/10/2007 6:07:15 PM EDT
[#12]
it is done and was awesome.
 oh, and here is some equipment wth my fnp: 
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Posted: 10/11/2007 6:07:43 AM EDT
[#13]
Nice.
 Thanks for the update.I've got a 15-pounder to cook this weekend. Dry rub will go on in the morning and it'll sit in the beer fridge overnight. Hope to get it started pretty early Saturday. CHRIS |
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Posted: 10/11/2007 6:15:11 AM EDT
[#14]
I swear to you my mouth actually is watering! I need a smoker!
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