S
SmokeyMole
Guest
Set the alarm this morning for 4am to get the smoker fired up. Bought a 14 pound brisket last night and a 9pound pork loin. Also throwing on some bacon wrapped sage deer sausage to nibble on today! What a great way to do Christmas Eve!
Well, It was 4 degrees this morning. Not a typo. 4 degrees! Also known as Damn Cold! Planning ahead for this I went out to Lowes yesterday and bought a sheet of that Foil backed foam insulation board. Cut to fit the back, side and top panels of my vertical smoker and hopefully help maintain my box temps.
So far so good. Put smoker in garage with 2 doors cracked to vent and keep it out of the wind. Finally got cooking about 6am. Brisket now at 135 internal after 3 hours. Gonna foil it at 170 and take it up to 190 and then cooler for the rest of the evening.
Pork loin is just gonna have to wait until tonight to go on, or at least until I get the brisket(s) to foil. (14# had to be split to fit in the chamber) Too damn cold to put more meat in the box. I set my soda down in the garage for about 10 minutes and was frozen when I picked it back up. Go easy on me guys. Still a work in progress with this smoker of mine. BellyBros are keeping me on the right track with great pointers in addition to the wealth of knowledge from all of you.
I'll post the outcome when I finish
Well, It was 4 degrees this morning. Not a typo. 4 degrees! Also known as Damn Cold! Planning ahead for this I went out to Lowes yesterday and bought a sheet of that Foil backed foam insulation board. Cut to fit the back, side and top panels of my vertical smoker and hopefully help maintain my box temps.
So far so good. Put smoker in garage with 2 doors cracked to vent and keep it out of the wind. Finally got cooking about 6am. Brisket now at 135 internal after 3 hours. Gonna foil it at 170 and take it up to 190 and then cooler for the rest of the evening.
Pork loin is just gonna have to wait until tonight to go on, or at least until I get the brisket(s) to foil. (14# had to be split to fit in the chamber) Too damn cold to put more meat in the box. I set my soda down in the garage for about 10 minutes and was frozen when I picked it back up. Go easy on me guys. Still a work in progress with this smoker of mine. BellyBros are keeping me on the right track with great pointers in addition to the wealth of knowledge from all of you.
I'll post the outcome when I finish