It's 5am and the brisket is in the smoker

[Muhammad]

Happy memorial day! Brisket and a small rack of lamb should be ready in about 12 hours. Smoker is at about 250 degrees and the meat is in.

 

[smstonypoint]

Looking good. So, should we be there about 5 pm (PDT) to eat?

Steve

 

[2LaneCruzer]

Happy memorial day! Brisket and a small rack of lamb should be ready in about 12 hours. Smoker is at about 250 degrees and the meat is in.

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Cool! Any recipes you want to share? Briskit is always a challenge, although I do have a method that has been spectacularly successful a time or two. Intesting smoker...how about some more pictures?

 

[dmccarty]

Not quite sure if I will grill today but we have some hamburger that was on sale.

Yesterday I put some boneless chuck steak that was on sale on the cooker. I smoked the steaks, they were only about 1/2 thick, for about 45 minutes and they were very yummy. :licking::licking::licking:

I do not use gas or charcoal but use sticks that fall from the trees, small pieces of wood that I collect when splitting firewood, and one small piece of hardwood about 2x2x6. Basically, I smoke/cook/grill with waste wood that might weigh a couple of pounds at the most.

Hamburgers cooked/smoked this way are really, really good. :licking::licking::licking:

The best steak I have ever had was cooked/smoked this way as well. I bought the steak from a rancher who was selling meat from the back of a trailer at a very small farmers market. The steak was heavily marbled, tasted very meaty, yet was tender. With the added smoke it was awesome!

Ok. Might have to grill/smoke tonight.

Later,
Dan

 

[3Ts]

Brisket on the smoker here in Texas too.

 

[RickB]

Started a 10 lb Boston Butt at 11:00 PM. 2 racks of ribs went in at 10:00 AM. Gonna toss in a few chicken drumsticks in 45 minutes. Smoker @ 230*

 

[Rustyiron]

You guy's are killing me. Wet & no sun, definitely not San Diego weather here.
Enjoy your feast! :thumbsup:

 

[Muhammad]

So apparently you only need to smoke a rack of lamb for a couple hours. Wasn't really thinking about the fact that it's a much more tender meat than brisket so it doesn't need all day. So I already took it off for now so it doesn't overcook. Will put it back on to reheat an hour before eating. Looks and smells absolutely amazing. Juice is dripping.

 

[Muhammad]

The smoker is called a pit barrel cooker and it's basically a 30 gallon drum with a couple holes drilled in it for some rebar to hold the hooks to hang your meat from. It's a no frills setup despite the $300 price point (which in retrospect seems high as I could have just bought a drum and made this myself. But the kit is put together nicely and set up perfectly from the factory. At the bottom is a basket for charcoal. Temperature holds tight at 270 when the charcoal is hot. After about 5 hours temp was down to 200, added more unlit kingsford and temp came back up. After 6 hours the brisket is up to about 185 internal temperature and starting to soften up.

 

[2LaneCruzer]

The smoker is called a pit barrel cooker and it's basically a 30 gallon drum with a couple holes drilled in it for some rebar to hold the hooks to hang your meat from. It's a no frills setup despite the $300 price point (which in retrospect seems high as I could have just bought a drum and made this myself. But the kit is put together nicely and set up perfectly from the factory. At the bottom is a basket for charcoal. Temperature holds tight at 270 when the charcoal is hot. After about 5 hours temp was down to 200, added more unlit kingsford and temp came back up. After 6 hours the brisket is up to about 185 internal temperature and starting to soften up. View attachment 511030View attachment 511031View attachment 511032

Cool! I've got a 2 inch thick, 2 pound Cowboy steak I'm putting on the BGE in about an hour.