Good morning everyone. I finally feel like I have things under control here. This is my fourth smoke and it has been constant change on every one. I did a recent mod that I will review in a different string but I'm doing this smoke in my square vertical Brinkman with a gas conversion.
Started a day ago by applying a rub I got from SMF (can't remember whose now, but thanks!) and letting the wrapped up meat sit in the fridge for a day. My daughter was standing at the counter drooling, asking if it was ready with only the rub going on!
This thing is huge...around 12 lbs. My eyes and stomach were bigger than my smoker, I think. I placed the meat in the smoker at 4:30 am and will probably be on here updating at 10:00 pm if the cooking times I'm seeing on other peoples posts are accurate.
I'm using a mix of hickory and mesquite for smoke in the can/foil method. I have to say that smoke has been a challenge. I've been trying to get the "Thin Blue" but never having seen it, didn't know what I was looking for. The gas conversion seemed to do the trick, allowing me to use the can and controlling the oxygen getting to the wood. I'm watching the thin trail of smoke and hoping I'm getting it right this time. Looks better than the billows of cumulonimbus clouds I was getting before.
On to the pictures. Here is the meat just out of the fridge.
The temps are up to 72 degrees after 2 hours. A little while to go! I'll post more as things progress.
Brent
Started a day ago by applying a rub I got from SMF (can't remember whose now, but thanks!) and letting the wrapped up meat sit in the fridge for a day. My daughter was standing at the counter drooling, asking if it was ready with only the rub going on!
This thing is huge...around 12 lbs. My eyes and stomach were bigger than my smoker, I think. I placed the meat in the smoker at 4:30 am and will probably be on here updating at 10:00 pm if the cooking times I'm seeing on other peoples posts are accurate.
I'm using a mix of hickory and mesquite for smoke in the can/foil method. I have to say that smoke has been a challenge. I've been trying to get the "Thin Blue" but never having seen it, didn't know what I was looking for. The gas conversion seemed to do the trick, allowing me to use the can and controlling the oxygen getting to the wood. I'm watching the thin trail of smoke and hoping I'm getting it right this time. Looks better than the billows of cumulonimbus clouds I was getting before.
On to the pictures. Here is the meat just out of the fridge.
The temps are up to 72 degrees after 2 hours. A little while to go! I'll post more as things progress.
Brent
