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-   -   This last weekends cook on the Assassin28 (http://www.bbq-brethren.com/forum/showthread.php?t=173292)

Biged92 10-16-2013 03:54 AM

This last weekends cook on the Assassin28
 
This last weekend was the first full weekend I could dedicate to cooking on the new Assassin28 smoker. Cooked up a brisket and butts on Sunday for co-workers. And some ribs and chicken for a Monday evening dinner with friends. here are some pics from the cook on Sunday.

Brisket and butts went on at 6:30 AM
http://www.thankthelardbbq.com/pics/...013/butts2.JPG

The color cherry wood gives meat is awesome.
http://www.thankthelardbbq.com/pics/...013/butts4.JPG

The brisket also had amazing color.
http://www.thankthelardbbq.com/pics/...013/butts6.JPG

The brisket turned out nice and tender.
http://www.thankthelardbbq.com/pics/...013/butts9.JPG

Not a dry slice of brisket in the bunch.
http://www.thankthelardbbq.com/pics/...13/butts10.JPG

A shot of the pulled pork.
http://www.thankthelardbbq.com/pics/...13/butts13.JPG

The majority of the pulled pork was vac packed into roughly 1 lb packages and taken to work for our co-workers to enjoy.
http://www.thankthelardbbq.com/pics/...13/butts15.JPG

Biged92 10-16-2013 04:09 AM

On Monday I cooked dinner for some friends. Chicken and ribs were the main course.

Started things off with 3 racks of St Louis spare ribs on a 275 degree pit.
http://www.thankthelardbbq.com/pics/...1014/ribs3.JPG

Ribs at the 2 hr mark.
http://www.thankthelardbbq.com/pics/...1014/ribs4.JPG

Ribs off after the 2 1/2 hr mark, and ready to wrap.
http://www.thankthelardbbq.com/pics/...1014/ribs7.JPG

Chickens ready to go on the pit. We brined these yard birds for 12 hours, and threw on some of our chicken rub.
http://www.thankthelardbbq.com/pics/...1014/ribs6.JPG

The birds at the 1 1/2 hour mark. At this point they temped out at a IT of 132 degrees in the breast, and the legs and thighs at 145 degrees. Still a little ways to go.
http://www.thankthelardbbq.com/pics/...014/ribs10.JPG

Finished product.
http://www.thankthelardbbq.com/pics/...014/ribs12.JPG

One of the chicken cut up, along with all the ribs.
http://www.thankthelardbbq.com/pics/...014/ribs13.JPG

Good food, good friends, a great way to end the weekend.
http://www.thankthelardbbq.com/pics/...014/ribs14.JPG

So for this being the first 2 larger cooks on the new Assassin, it passed with flying colors. I was really happy with the results. I am going to enjoy cooking on the bad boy for years to come. Thanks for looking.

code3rrt 10-16-2013 04:16 AM

Beautiful stuff.......Bravo, everybody had to be happy with that!

KC

sliding_billy 10-16-2013 05:20 AM

Fantastic spread.

KingRanch450 10-16-2013 06:09 AM

Looks great....love that Assassin!

peeps 10-16-2013 06:15 AM

looks like a load of great food!

smokinb 10-16-2013 06:24 AM

Great post. That's for sharing. What do you use for chicken rub?

shagnasty 10-16-2013 12:35 PM

nice PRON! Sweet cooker you got. Enjoy

Firefighter 10-16-2013 03:45 PM

Awesome job, looks great!

rdstoll 10-16-2013 05:06 PM

May have to put this cooker on the wish list along with a good stickburner. Would seem that this would make a good "everyday" cooker!

smokeacholic 10-16-2013 07:47 PM

At what temp. and what shelf did you cook the ribs and brisket at. They look awesome and I am sure taste good. Also how do you burn the cherry to get that color?

Biged92 10-16-2013 08:13 PM

Quote:

Originally Posted by smokinb (Post 2660227)
Great post. That's for sharing. What do you use for chicken rub?

The chicken rub I used is one of my recipes I've been tweaking for comps. It's a low salt rub (I only use a 1/4 C of seasoning salt), as I brine most of my chicken prior to cooking. The rub contains a good amount of paprika, brown sugar, and honey powder, and is rounded out with rosemary, coriander, sage, white and black pepper, ginger, and chili powder.

Biged92 10-16-2013 08:31 PM

Quote:

Originally Posted by smokeacholic (Post 2661156)
At what temp. and what shelf did you cook the ribs and brisket at. They look awesome and I am sure taste good. Also how do you burn the cherry to get that color?

For this cook I ran the pit at 250*, and placed the meat on the 3rd rack from the bottom. Basically the middle of the cooking chamber. I generally put 4 to 5 hours of smoke on the big meats. It really depends on the color of the meat. Like most other cooks, I am usually looking for that nice reddish mahogany color. In this particular cook, it took closer to 5 hours to get the color I was looking for.

As for how I burned the wood, I just placed the wood chunks in the ash pan below the grate of the charcoal chute, and let the burning embers of the lump slowly ignite the wood. I placed 4 chunks (slightly larger then the size of a fist) of cherry in the ash pan 30 minutes before putting the meat on. Roughly 90 minutes into the cook, I added another 4 chunks of cherry. Then 90 minutes after that, I added 3 more chunks. Shortly after that I wrapped the meat up, so I no longer needed to add anymore smoke.

jeffturnerjr 10-16-2013 08:33 PM

This looks phenomenal!

mep 10-16-2013 09:18 PM

Your cooks look great. The Assassin does a fantastic job and has tons of room.


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