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Time to break in the new smoker tomorrow

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  • Time to break in the new smoker tomorrow

    9# boston butt shoulder.I'm going to try this coffee rub that my wife's nephew gave me.He a chef and they use it at the restaurant he works at.I'll be using a mix of apple and whiskey barrel(Also from the restaurant) chips.I'll be updating throughout the course of the smoke.

    Meet the meat:


    The Rub:


    The chips

  • #2
    First update.2am EST and it's in.



    Always liked the pics of the charcoal being lit


    And we're in

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    • #3
      That's the way to break it in

      I'll be back for the next update...
      Craig
      sigpic

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      • #4
        Originally posted by SMOKE FREAK View Post
        That's the way to break it in

        I'll be back for the next update...
        X2.


        Drinks well with others



        ~ P4 ~

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        • #5
          Update,This was at 7am.It was at 144 and now I'm into the stall.It dropped down to 138 and I wrapped it and am waiting it out.

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          • #6
            And I did make a side using canned beans.Usual ingredients plus a shot of Jack Daniels(Don't tell my doctors).....

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            • #8
              Stalled for about 45 minutes it slowly climbed back up.Hit the 195 mark at about 10:15,So I wrapped it and have it resting in my cooler now.I am still impressed with this smoker.It held 275 with no problems,I now have my vents marked where I want them and the only time it really went well above that was when I added lit charcoal to it.For the price I would recommend this BBQ for anyone.

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              • #9
                The FINAL Product!!The coffee rub is excellent.Just dropped some off at my wife's step-mother's house and the phone was ringing when I got into the house.Past her test.I'm beat.Going to have lunch then head to bed for a few winks..............



                The bone pulled clean




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                • #10
                  Congrats! Glad it was a success! Looks excellent!


                  Drinks well with others



                  ~ P4 ~

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                  • #11
                    Looks good
                    Jim

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                    • #12
                      Looks like a home run from here!! What did you cook it on?
                      Weber Smoky Joe
                      18" Weber Silver
                      22.5" Weber Gold
                      22.5" Weber Silver
                      UDS X 2
                      Masterbuilt 30" MES digital
                      Masterbuilt MES 40" digital
                      Masterbuilt cold smoke attachment
                      Char-Broil Big Easy 3 in 1
                      Char-Broil COS with Ron Fischer mods.
                      Dual Char-Broil BBQ Bistros
                      Blackstone three burner flat top
                      5" AMZNPS
                      Vortex x 2
                      Maverick ET 73
                      Maverick ET 732
                      Maverick Pro Temp instant read thermometer
                      Thermo Works Smoke Dual Channel Thermometer
                      Pitmaster iQue 110
                      sigpic

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                      • #13
                        Originally posted by tenacious bee View Post
                        Looks like a home run from here!! What did you cook it on?
                        Dyna-Glo vertical offset smoker.

                        http://www.smoked-meat.com/forum/showthread.php?t=43997

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                        • #14
                          Thanks for kudos Guys!

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                          • #15
                            Dat look Goooood!
                            Mark
                            sigpic


                            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                            Smoked-Meat Certified Sausage Head!

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