Brinkmann Trailmaster Vertical Round 2

[campsmoke1955]

Armed with my new Maverick thermometer and more research from the archives of this wonderful website, we will do this again.

I have new country style ribs (one of our favorites) and some marinade made with veggie broth and Cheerwine cherry soda.  After about an hour and a half in the fridge under wrap, we pulled them out and seasoned them with garlic powder, onion powder and Season Salt.

BBQ2a.jpg

• campsmoke1955
• Aug 31, 2014

You can see my Maverick receiver reading 246.

BBQ2b.jpg

• campsmoke1955
• Aug 31, 2014

In they go... this rack is set just under the door thermometer about mid-way in the CC.

I routed the probe thru the water access door in the CC and up to clip onto the rack using the handy clip provided.

I have a stainless steel box purchased from Lowes yesterday to use as a container for the wood chips.  I loaded it with soaked hickory chips.  Box is set directly on the bed of coals in the firebox.  And now... we smoke!

 

[campsmoke1955]

Wow... using this Maverick to monitor and maintain the smoker temp is GREAT.  I have easily kept the temps between 200 and 250, usually right around 230.

After a little more than 1:45 in the smoker the internal meat temps ran 145 degrees using my Weber 6245 digital thermometer.  We mopped on some Sweet Baby Ray's Original sauce, switched from hickory chips to apple wood chips for smoke and closed the smoker up again.

After 3 hours, the internal meat temps were 170-175.  We pulled the meat, wrapped it in foil and took it inside.  We added some apple wood chips and put a pan of baked beans on the top rack in the CC.

Here is a pic of the ribs.

BBQ2 yum.jpg

• campsmoke1955
• Aug 31, 2014

Much better looking than my first efforts.  Good temperature control and a better way to monitor was a big key.  I also discovered that I do not have to use a charcoal chimney when adding charcoal to the firebox after the initial charge.  Just adding the unlit coals to the firebox worked well.  Even with the few air leaks in the CC around the big door, it was easy to use the draft to keep the temps adjusted.  I am happy.

 

[mrshep70]

Wow... using this Maverick to monitor and maintain the smoker temp is GREAT.  I have easily kept the temps between 200 and 250, usually right around 230.

After a little more than 1:45 in the smoker the internal meat temps ran 145 degrees using my Weber 6245 digital thermometer.  We mopped on some Sweet Baby Ray's Original sauce, switched from hickory chips to apple wood chips for smoke and closed the smoker up again.

After 3 hours, the internal meat temps were 170-175.  We pulled the meat, wrapped it in foil and took it inside.  We added some apple wood chips and put a pan of baked beans on the top rack in the CC.

Here is a pic of the ribs.

BBQ2 yum.jpg

• campsmoke1955
• Aug 31, 2014

Much better looking than my first efforts.  Good temperature control and a better way to monitor was a big key.  I also discovered that I do not have to use a charcoal chimney when adding charcoal to the firebox after the initial charge.  Just adding the unlit coals to the firebox worked well.  Even with the few air leaks in the CC around the big door, it was easy to use the draft to keep the temps adjusted.  I am happy.

Excellent Camp... See that Maverick makes all the diffence. Those ribs look outstanding. Keep on experimenting with it and have a blast. Since my post you saw in the other forum, I have made three pork butts in this smoker, and they all turned out great. Two of them were injected with an apple juice, cumin, season salt, onion powder, garlic powder mix I made. I also made my own dry rub that I put on just before putting it on the pit. I just used apple wood for smoke. Each of them were around 11 pounds each and I fed around 60-70 people at a family reunion. It got rave reviews, and there was almost none left, so I guess it was OK.

I can't wait to see more q-view from you. Love my Trailmaster Vertical...Thumbs Up