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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-22-2013, 12:59 PM   #1
smokeisgood
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Default First shot with the Sniper...

Well, it's been a long wait for me to have the time to actually smoke something on the Pitmaker Long Rifle Sniper, so today I have some time, so here goes. Going to do a brisket for sammiches, and some baby backs for dinner.......so first off you have to have fuel...mostly oak with a few pieces of ash mixed in...


Nothing really specatcular here, just a Walmart brisket.....a little over 10lbs...




Fire's lit....not sure why the top log looks so big in the pic...it really isn't that big......



Pit settles in on temp.....going to try to sat between 270 and 280 today



Thin blue barely perceptable smoke....



Just a little bit of special rubs.....



All tucked in....





Since the pit is mostly empty, I put a water pan in with it.... ribs will go on shortly...
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Unread 03-22-2013, 01:04 PM   #2
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That's a nice hunk of meat
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Unread 03-22-2013, 01:05 PM   #3
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I'm gonna stay tuned to this channel. Looking promising.
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Unread 03-22-2013, 01:53 PM   #4
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Looks really god so far!
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Unread 03-22-2013, 01:57 PM   #5
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Looking good...

* Official request for wide shot to see the space of the cooker!
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Unread 03-22-2013, 02:06 PM   #6
AustinKnight
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Default Re: First shot with the Sniper...

Looking like a good day for ya brotha, can't wait for dinner!

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Unread 03-22-2013, 02:12 PM   #7
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Even that 10lb'er looks awfully small in that Long Rifle. I'm sure it'll enjoy being loaded up.
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Unread 03-22-2013, 02:22 PM   #8
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Ribs are rubbed down...trying something a little different (maybe some of you have already tried it) I put a base of rib tickler on first, then coated with Pig Powder. We'll see how it works out....time to enjoy the cigar and libation while tending the stick burner.....



Placed on the racks....



Brisket is a little over two hours in......

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Unread 03-22-2013, 02:38 PM   #9
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Here you go Josh...not sure what you can see through the smoke. There is one brisket and 3 racks. You could actually go two briskets deep on each of the shelves, and probably 4 or 5 across....times three racks.

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Unread 03-22-2013, 02:39 PM   #10
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2 hours 38 minuutes in...brisket internal 154 degrees.....time for that cigar...
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Unread 03-22-2013, 03:11 PM   #11
bigabyte
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Is it time to eat?
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Unread 03-22-2013, 03:16 PM   #12
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Quote:
Originally Posted by bigabyte View Post
Is it time to eat?
Not quite yet.....probably around 6:30 or 7 for dinner....brisket is done when it's done....
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Unread 03-22-2013, 03:23 PM   #13
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Beautiful, pristine cooking grids... Good thing you took a picture... Last time they'll look that way!
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Unread 03-22-2013, 03:32 PM   #14
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Everything looks great!
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Unread 03-22-2013, 04:25 PM   #15
smokeisgood
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ribs wrapped...(just found out I have no brown sugar, oh well) brisket wrapped...internal 180 degrees....
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