I received my new Assassin28 gravity feed smoker a couple of weeks ago, and this last weekend I was able to cook a brisket and a couple of butts on it for the first time. Here are some pics from the cook.
Smoker fired up at 5 AM
Brisket and butts went on at 6:30 AM.
The meat at the 5 hour mark
The color cherry wood gives meat is awesome.
Butts are ready to be wrapped.
The brisket also had amazing color.
Brisket was pulled at 198*, and vented for about 10 min., wrapped back up, and into a Cambro to rest for 2 to 3 hours.
Not a dry slice of brisket in the house.
One of the butts ready to be pulled.
I basically break the butt apart in big chunks and remove as much of the connective tissue and fat that didn't render away.
Enjoying a few sliders on Hawaiian rolls, and some BBQ Sauce.
The majority of the pulled pork was vac packed into roughly 1 lb packages and taken to work for our co-workers to enjoy.
I ended keeping the brisket for myself. Going to use it to for chili later this week. I really love this new smoker. It turns out some really good food. Thanks for looking.
Smoker fired up at 5 AM
Brisket and butts went on at 6:30 AM.
The meat at the 5 hour mark
The color cherry wood gives meat is awesome.
Butts are ready to be wrapped.
The brisket also had amazing color.
Brisket was pulled at 198*, and vented for about 10 min., wrapped back up, and into a Cambro to rest for 2 to 3 hours.
Not a dry slice of brisket in the house.
One of the butts ready to be pulled.
I basically break the butt apart in big chunks and remove as much of the connective tissue and fat that didn't render away.
Enjoying a few sliders on Hawaiian rolls, and some BBQ Sauce.
The majority of the pulled pork was vac packed into roughly 1 lb packages and taken to work for our co-workers to enjoy.
I ended keeping the brisket for myself. Going to use it to for chili later this week. I really love this new smoker. It turns out some really good food. Thanks for looking.