Brisket & a Butt

[papad]

Well, to start off my time here, a few pics from my smoke a few days ago. I decided to keep it really simple this time. I had a big bottle of Montreal seasoning, so rather than go to the trouble of making up some rub, I just used that on both the Butt and the Brisket, (good stuff, but just a tad bit salty if you use too much).

The Brisket trimmed of fat and rubbed:


The Butt trimmed and rubbed:


A ways into the smoke and the smoker is chugging along at a steady 250 degrees:




A bit of smoke, (don't look at my messy work shop):


Ready to foil:


Finishing up in the foil pans with some chicken stock for the Butt and Some Beef stock for the Brisket:


The Butt pulled:


Some burnt ends from the Brisket:


A couple of slices from the Brisket:


That's all I got for now. Hope you enjoyed the pics.

Thanks for looking,
Steve

[Doug S.]

Holy man that's great lookin grub

[lynsey123]

If I wasn't so sick I'd be drooling all over my keyboard.

[BBQ Engineer]

Let me be the 1st to dish out some ! Man you rocked that one. Great looking brisky slices, and burnt ends should be required of any packer. Way to come blazing through door with both barrels!

[sweet_magnolia]

[Fishawn]

Great looking stuff Outta but worthy

[3montes]

Fine looking Job! is that an old style Brinkmann Smokin' Pit with some mods? I see you extended your exhaust down the the grate level. Simplest mod you can do that really gets you some results! Those old SNP's can kick out some good grub. I cut my teeth on one of those for about 7 years before I got my new stick burner this year.

Once you have mastered your tecnique on one of those (which you apparently have) moving on to a higher quality smoker just puts everything on cruise control!

[DDave]

I guess that about sums it up.

Dave

[papad]

is that an old style Brinkmann Smokin' Pit with some mods?:

Yep. It's one of the old ones made out of the heavier steel. Typical mods, tuning plates, exhaust extension, charcoal basket and therms. I've had it about 13 years. Getting a little rusty now. I'll have to get the grinder out and get rid of the rust and repaint it.

[Meat Hunter]

Mmmm, burnt ends, nice smoke ring on the brisky and awesome lookin PP.

I think ya hit this one out of the park

[Scarbelly]

Wow that is some great looking chow. Congrats man

[WALLE]

Very nice, Papad! You knocked that one outta the park! Some great looking grub.

[3montes]

Yep. It's one of the old ones made out of the heavier steel. Typical mods, tuning plates, exhaust extension, charcoal basket and therms. I've had it about 13 years. Getting a little rusty now. I'll have to get the grinder out and get rid of the rust and repaint it.

Yep thats exactly what I had the older heavier style with the same mods. Man the ones they are turning out now are really thin and the fit and finish is pretty bad.
What drove me to buy a new pit more than anything is I wanted more room. So I bought a 20X48" offset made out of 1/4" steel.
After cooking on that Brinkmann all those years this thing is just a dream. The hardest thing to get used to is the new one cooks quite a bit faster due to much better heat retention and less heat leakage. The Q is pretty much the same as it is well known a big fancy smoker dosen't make you a better pitmaster

My old SNP is still in the family. My boys took it over when I got my new one. I have been schooling them on how to use it. She got rusty just like yours.

Anyway nice to see someone kicking out some great Q on a old SNP!

[papad]

What drove me to buy a new pit more than anything is I wanted more room.

Exactly. It looks big until you put some stuff in there, then all of a sudden, you realize that you may not be able to get everything in that you wanted to. The one thing that bothers me the most is the lack of headroom. Anything that's more than 6 or 7 inches tall (think turkey) just about hits the top of the smoker.

Other than that, I don't have a problem with how well it works. I've got it figured out pretty well after all those years.

Steve

[3montes]

Exactly. It looks big until you put some stuff in there, then all of a sudden, you realize that you may not be able to get everything in that you wanted to. The one thing that bothers me the most is the lack of headroom. Anything that's more than 6 or 7 inches tall (think turkey) just about hits the top of the smoker.

Other than that, I don't have a problem with how well it works. I've got it figured out pretty well after all those years.

Steve

Keep your eye out on Craigslist for used WSM to use in conjunction with your SNP or maybe even find a nice stick burner like I did.