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zabor16 04-07-2013 02:58 PM

Sunday Cook with PRON
3 Attachment(s)
Been a while since I have been on here. Sometimes life throws us a curve ball or two, but with time we can cope.

Well this is my first official cook with the smoker my wife bought me in the fall (she is wonderful). Can't use it much over winter here in Utah (brrrrrr). I have an 8# pork butt and 6# brisket flat on now. Sorry forgot to get the before PRON. Here are some pics from 4 hours in. The flat had a small end on it that I cut off as I didn't want it to dry out, you can just see it in the pic of the meat on the smoker between the brisket and the butt. That just came off, turned out really good at 197 degrees (no wrap). Using lump with apple chunks. More PRON when done.

Oldbob 04-07-2013 03:00 PM

Lookin Great so far !! :thumb:

dwfisk 04-07-2013 03:05 PM


Originally Posted by Oldbob (Post 2438749)
Lookin Great so far !! :thumb:

+1 on that! But that cooker is way to clean.:biggrin1:

Freddy j 04-07-2013 03:07 PM

I can only imagine how good that smells.... Looks great.

VA-Dave 04-07-2013 03:23 PM

Nice job Jim.

How is it?


Bludawg 04-07-2013 03:26 PM

Nice bark, it should be delightfully deslicuos

Bonewagon 04-07-2013 03:39 PM

Looks good. :thumb:

zabor16 04-07-2013 04:49 PM

1 Attachment(s)
The small brisket came out great, good smoke flavor, moist and tender.

The pork just came off, I am very surprised, never had one go this way before. 8# just 7 hours, no stall, just a constant slow temperature rise to 203. Cooking about 250 - 270.

Brisket is still only about 179, might have to do some more testing and tuning to the smoker.

Johnny_Crunch 04-07-2013 04:49 PM

Nice pr0n!

code3rrt 04-07-2013 04:52 PM

Lookin' good!

superlazy 04-07-2013 04:55 PM

Oh that looks good!!

zabor16 04-07-2013 05:38 PM

1 Attachment(s)
Brisket just came of and went to rest.

LMAJ 04-07-2013 05:41 PM

Looking good!

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