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the last two i did i smoked them for seven hours until one in the morning then i foiled and put them in the oven at 220 till six o clock in the morning came out great and even tenderer than they have previously and with seven hours in the smoker had plenty of smoke and bark
cooked the first brisket today and it came out good it was a 13 lb brisket. we just rubbed it down with salt and pepper and smoked it with oak and mesquite about half and half.
here it is at 8:30 this morning
and here it is 2 hours into the smoke
here it is done before slicing
here it...
yeah i really do like it here was just referring to some of the guys that can walk out back and cut down about 10 different types of smoking wood all we have around here are elm trees.
on a second note i cooked a front quarter from a 60 lb hog yesterday cooked it at 250 degrees with white oak...
here is a picture of the smoker that me and my brother built. It is a 18x60 inch 65 gallon pickup propane tank did't get pics of the build do to my camera not working thought you might like the pics all it needs is sand blasted and painted
Hello im new here and am currently working on building a smoker out of a 18 x 60 inch pickup bed propane tank. i have the door cut and all the valve holes filled but am wondering how big of a fire box and exhaust pipe i would need? thanks