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

[jack707]

I built my smoker out of a 55 gal. Drum.

 

[dickfoster]

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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I do long smokes, things like butts and briskets, overnight. I have an alarm light rigged up on it that wakes me up when I need to add fuel, lump and chunk in my case. Stuff like ribs cook a lot quicker so those I usually start sometime around noon. I do most everything at 225 F and cook to internal temp in most cases. Ribs, chicken and fish are mostly by time though and cook quick.

 

[MAX28HST]

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

Love my Pit Barrel Cooker - the owner was in Armed Forces... Each PBC purchased a donation is given back to Men & Women in uniform. Muhammad your Lamb looks awesome, you're knocking it out!

 

[Muhammad]

Brisket is done! After a few slices I remembered to rotate the brisket and cut against the pointe grain. Quite tasty.

 

[Soldier415]

Looks good. Did some tri tip on the grill

And smoked 2 racks of spareribs and one of baby backs

 

[PJSprog]

Wow. You guys are some serious overachievers. We just threw a dozen brats on the grill at lunch, and warmed the leftovers for dinner.

Everything looks delicious, though.