Porkapalooza 2011 Lots o' pics [Qview]

Discussion in 'Pork' started by mdboatbum, May 23, 2011.

  1. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I'd posted in the roll call section about my upcoming camping/smoking trip. Couple guys bailed out last minute, so it was just my friend Mark and myself. Ended up at Cape Henlopen State Park at the mouth of the Delaware bay.

    We'd found a good deal on a used Brinkmann single door vertical ($20) and decided on ABT's, Fatties, ribs and pulled pork.

    First, the smoker:


    Added a "wok topper" from Target to replace the coal pan. First smoke was a fatty and some ABT's



     The fatty was quite tasty, just the basic, sausage wrapped in bacon and smoked for a couple hours. Took it off at 165˚ internal. The ABT's were on for an hour and a half I think.

    I believe this is what's called the "money shot".


    The next day we decided to smoke the ribs and pork butt together.  Couldn't find a regular pork butt, so ended up with a "netted pork shoulder picnic roast". The ribs were pre-marinated in chipotle. I won't make that mistake again. They were good, but I'd rather just have the flavor of the rub and smoke.


    I made  a pretty good mess of myself.


    Dutifully monitoring the smoker






    Didn't get any pics of the pork roast. Went straight into the cooler and didn't end up eating til I got home, as the trip was cut a day short.

    Had a blast and ate some really good food. The smoker performed like a champ. We did tape up the gaps for the second smoke. It helped a lot with spikes, but it was difficult to keep the temp high enough. Experience will help. This was the first smoker experience for both of us, and I'm pretty happy with the result. Sorry for the sideways pics, but I couldn't figure out how to rotate them. My computer does it automatically in the viewer, but leaves the file sideways I guess.

    Anyway, hope y'all enjoy!!

    Last edited: May 23, 2011
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Great looking maiden voyage of that smoker!  And what a great deal on it!!!!  And, yes, that is what we call the money shot -- showing the smoke ring.  Nice work all the way around.  Don't worry about temp management -- it gets easier with experience with your particular rig.
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Forgot to add the rub was my own concoction consisting of brown sugar, garlic powder, chili powder, curry powder, salt, pepper, red pepper flakes, cayenne, fresh ground nutmeg and cinnamon. I think that was all. I'm not much of a measurer, so proportions were guessed at. It rocked. I added some of it to the cream cheese that went into the ABT's. We also made a peach cobbler (modified dump cake recipe in a dutch oven) and cooked it in the smoker. Removed the water pan and added a full load of hot coals to get it up just over 300˚. It too, rocked :)

    The "pulled pork" was a bit of a disappointment. As pulled pork anyway. It stalled for well over an hour at 154˚, and after 9 hours was only at 172˚. I was tired and didn't feel like waiting any more, so I took it off and foiled it before putting it into the cooler. It was absolutely delicious as a pork roast, and was still very moist. Had a good smoke ring as well.

    Also, a huge thank you to all the members here. Without the knowledge and guidance I've gotten here this wouldn't haven been nearly as easy, fun and successful. This is a wonderful forum!
    Last edited: May 23, 2011
  4. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    It all looks good.  I always tip my head sideways to drain the drool anyway so the picts were no problem.

    Is the tape on the seems high heat hvac tape?
  5. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Looks like a good time & good food!! [​IMG]
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The ribs look fantastic Andrew! Sounds like a great time!
  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks all! Can't wait to fire it up again, just need an excuse to go somewhere where I can use it. Apartment living sucks. Next planned event is the 4th of July at my in-laws' place in PA. Should have a house full, so planning on another try at pulled pork and maybe some country style ribs. Also considering "pit beef". 

    Smoky Mo, no, unfortunately the tape wasn't high heat rated, and after a few hours the adhesive was breaking down somewhat. Still stuck, just not as well.
  8. roller

    roller Smoking Guru SMF Premier Member

    Great job on your first smoke and you did so well. The food looks great. Nothing like smoking in the wild....Welcome !!!!
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great job on the first run with the smoker. That one shot of you in the chair looking at the smoker looks like you are watching TV LOL
  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks great!!


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