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2
Posted on 9/7/19 at 3:38 pm to LNCHBOX
So what do you think of the smoker so far?
Posted on 9/7/19 at 4:52 pm to LNCHBOX
at 160. Stalled at 158 for 3 hours so I'm hoping it will start moving North now. 
Removed the rest of the pork belly and put into oven with some pepper jelly and bbq sauce on them.
Posted on 9/7/19 at 4:58 pm to t00f
Pretty happy so far. I had to seal it up a little bit, but it's doing great today.
Posted on 9/7/19 at 5:22 pm to LNCHBOX
Very happy with temp control.
I'm at 165 now and moving much faster
I'm at 165 now and moving much faster
Posted on 9/7/19 at 7:05 pm to CAD703X
I'll post some pics in a bit. Brisket was fantastic, and the burnt ends 
Posted on 9/8/19 at 9:50 am to LNCHBOX
Hungover as F. 
what a game. I tuned the world out after it started.
I'll post some pics later as well. I agree with the others on here. I'd never heard of those pork belly burnt ends but Lord have mercy.
Those are definitely my game go-to instead of ABTs.
Pit is a mess. The brisket peed all over the concrete. Note to self get something to place under it next time.
what a game. I tuned the world out after it started. I'll post some pics later as well. I agree with the others on here. I'd never heard of those pork belly burnt ends but Lord have mercy.
Those are definitely my game go-to instead of ABTs.
Pit is a mess. The brisket peed all over the concrete. Note to self get something to place under it next time.
This post was edited on 9/8/19 at 9:51 am
Posted on 9/8/19 at 10:00 am to CAD703X
Finally getting around to pics
Back when I thought I'd be hanging the brisket Rub was salt and pepper, then a light dusting of garlic powder and cayenne.
Luckily, this 12 pounder just fit on the grate
I was able to use the grate from my Pit Barrel to do the pork belly burnt ends at the same time as the brisket.
Didn't feel like waiting on the stall, so brisket was wrapped at 165. Put a can of beef consume, some soy sauce, and Lea and Perrins in the wrap. You can see the pork belly under the brisket
Pulled the pork belly after two hours
then added brown sugar, butter, and Sweet Baby Ray's in a pan. Pulled the brisket at 207. Finished products:
And a close up of a torn up slice, because why not
Sorry for the hijack OP, how'd yours turn out?
Back when I thought I'd be hanging the brisket
Rub was salt and pepper, then a light dusting of garlic powder and cayenne. Luckily, this 12 pounder just fit on the grate
I was able to use the grate from my Pit Barrel to do the pork belly burnt ends at the same time as the brisket.
Didn't feel like waiting on the stall, so brisket was wrapped at 165. Put a can of beef consume, some soy sauce, and Lea and Perrins in the wrap. You can see the pork belly under the brisket
Pulled the pork belly after two hours
then added brown sugar, butter, and Sweet Baby Ray's in a pan. Pulled the brisket at 207. Finished products:
And a close up of a torn up slice, because why not
Sorry for the hijack OP, how'd yours turn out?
Posted on 9/8/19 at 10:20 am to LNCHBOX
Nice work. But it does look like you cut it with the grain not against.
Posted on 9/8/19 at 6:07 pm to USMCTIGER1970
Here a few pics of mine. Brisket was almost too tender; even the flat just fell apart. It was delicious.
This smoker rocks.
Bonus pic. My 2 dogs got porcupined.
just what I wanted to do with a hangover..spend an hour pulling quills out of 2 dumbass dogs
This smoker rocks.
Bonus pic. My 2 dogs got porcupined.
just what I wanted to do with a hangover..spend an hour pulling quills out of 2 dumbass dogs 
Posted on 9/8/19 at 6:22 pm to CAD703X
quote:
It's 158 degrees at 3pm. Starting to worry. I may wrap it and bring it inside to finish in the oven.
Didn't we talk about this?! I thought the plan was to put it on the night before and then hold it in the cooler?
Posted on 9/8/19 at 8:10 pm to Chucktown_Badger
why are you mad at me? I had a busy week and at 745pm Friday night I still hadn't made it to Costco yet to buy the meat and the smoker was still sealed in the box. Thought I did pretty good getting it assembled after getting the kids to bed then found out the wife tossed my 'old' charcoal so I made a run to Walmart at 130am then started seasoning it at 230am and fell asleep waiting on it. I woke up just in time Saturday morning to clean up the smoker and start the brisket.
Trust me I've made one or 2 briskets before in my life..
Posted on 9/9/19 at 8:50 am to USMCTIGER1970
It's a great looking brisket but I agree that the slicing looks incorrect.
Posted on 9/9/19 at 9:03 am to VABuckeye
I can assure you it wasn't cut with the grain. I feel like it's pretty obvious.
Posted on 9/9/19 at 9:28 am to LNCHBOX
I see it now. That one pic shows it cut up to where the grain changes. 
Posted on 9/9/19 at 9:55 am to CAD703X
quote:
I made a run to Walmart at 130am then started seasoning it at 230am and fell asleep waiting on it. I woke up just in time Saturday morning to clean up the smoker and start the brisket.
Damn
This post was edited on 9/9/19 at 9:56 am
Posted on 9/9/19 at 10:25 am to Chucktown_Badger
I picked me one up at the walmart next to the hospital where the wife was giving birth for 180$! Going to Smoke a Flat this weekend.
This post was edited on 9/9/19 at 10:32 am
Posted on 9/9/19 at 10:43 am to NOBOTIGER
quote:
I picked me one up at the walmart next to the hospital where the wife was giving birth for 180$! Going to Smoke a Flat this weekend.
see my pics above. the best thing about a smoker is that as long as you can shut the lid, the meat will smoke even if you had to shoehorn it in.
my advice is to get a whole packer (i did a 13lb one) and squish it in there. if you're going to all the trouble to load it up with charcoal might as well get your money's worth on the meat! a whole brisket is about $3.50/lb so you get alot more meat for your money than buying just a flat which is probably $5 or more per pound.
also i'm ordering that second grate today. found out real fast i want to use that extra space. you can throw sausage, pork belly cubes, chicken, or hell..just about anything.
eta you're going to love it
i already talked 2 other people here into buying one after they had my brisket. it puts a great smoke ring on your meat. eta2 congrats to you and your wife
This post was edited on 9/9/19 at 10:47 am
Posted on 9/9/19 at 11:58 am to CAD703X
quote:
my advice is to get a whole packer (i did a 13lb one) and squish it in there. if you're going to all the trouble to load it up with charcoal might as well get your money's worth on the meat! a whole brisket is about $3.50/lb so you get alot more meat for your money than buying just a flat which is probably $5 or more per pound.
Yea I thought about that but this is my first brisket and first time using this smoker so figured I would Rather jack up a ~ $20 cut of meat than a ~ $60.
I am ordering a second grate as well. an weber replacement grate should work and be cheaper can get them on amazon for 8$.
Thanks CAD
Posted on 9/9/19 at 12:06 pm to CAD703X
Up here whole packers are hard to find. They want to sell points. Smoking a point alone is one diffidult task. They want to get dry and I hate dry meat.
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