This last weekends cook on the Assassin28

Biged92 · 10-16-2013, 03:54 AM

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

The color cherry wood gives meat is awesome.

The brisket also had amazing color.

The brisket turned out nice and tender.

Not a dry slice of brisket in the bunch.

A shot of the pulled pork.

The majority of the pulled pork was vac packed into roughly 1 lb packages and taken to work for our co-workers to enjoy.

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.

Ribs at the 2 hr mark.

Ribs off after the 2 1/2 hr mark, and ready to wrap.

Chickens ready to go on the pit. We brined these yard birds for 12 hours, and threw on some of our chicken rub.

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.

Finished product.

One of the chicken cut up, along with all the ribs.

Good food, good friends, a great way to end the weekend.

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

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

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.

10-16-2013, 03:54 AM	#1
Biged92 On the road to being a farker Join Date: 03-30-12 Location: Huntington Beach, California	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 The color cherry wood gives meat is awesome. The brisket also had amazing color. The brisket turned out nice and tender. Not a dry slice of brisket in the bunch. A shot of the pulled pork. The majority of the pulled pork was vac packed into roughly 1 lb packages and taken to work for our co-workers to enjoy. __________________ Big Ed Sharpe Gourmet Cooking Wood 22.5 WSM w/ WiFi Stoker \| 22.5" OTS \| Assassin28 \| Traeger Lil Tex Elite \| GMG Daniel Boone

10-16-2013, 04:09 AM	#2
Biged92 On the road to being a farker Join Date: 03-30-12 Location: Huntington Beach, California	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. Ribs at the 2 hr mark. Ribs off after the 2 1/2 hr mark, and ready to wrap. Chickens ready to go on the pit. We brined these yard birds for 12 hours, and threw on some of our chicken rub. 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. Finished product. One of the chicken cut up, along with all the ribs. Good food, good friends, a great way to end the weekend. 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. __________________ Big Ed Sharpe Gourmet Cooking Wood 22.5 WSM w/ WiFi Stoker \| 22.5" OTS \| Assassin28 \| Traeger Lil Tex Elite \| GMG Daniel Boone

10-16-2013, 04:16 AM	#3
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Beautiful stuff.......Bravo, everybody had to be happy with that! KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

10-16-2013, 06:09 AM	#5
KingRanch450 is One Chatty Farker Join Date: 12-15-11 Location: Rockwall, Tx/Lake Fork, Tx	Looks great....love that Assassin! __________________ Custom built offset/Char Griller Akorn/Traeger Timberline 1300

10-16-2013, 06:15 AM	#6
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	looks like a load of great food! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

10-16-2013, 05:20 AM	#4
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Fantastic spread.

10-16-2013, 06:24 AM	#7
smokinb Knows what a fatty is. Join Date: 07-10-11 Location: Charlotte, NC	Great post. That's for sharing. What do you use for chicken rub? __________________ Black Grill Dome

10-16-2013, 12:35 PM	#8
shagnasty Full Fledged Farker Join Date: 07-08-13 Location: Western, KY	nice PRON! Sweet cooker you got. Enjoy

10-16-2013, 03:45 PM	#9
Firefighter Full Fledged Farker Join Date: 03-12-12 Location: Pickford, Michigan	Awesome job, looks great! __________________ Assassin 28 Lang 60 Deluxe sold

10-16-2013, 05:06 PM	#10
rdstoll is one Smokin' Farker Join Date: 07-19-13 Location: North Barrington, IL	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! __________________ Rob Dog BBQ May 2014 Shirley Fabrication 24x65" Cabinet model trailer pit with warmer Kamado Joe "Big Joe" Very ugly UDS Weber Performer

10-16-2013, 07:47 PM	#11
smokeacholic Full Fledged Farker Join Date: 03-23-08 Location: Sunrise Beach, Missouri	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? __________________ smokealcholic

10-16-2013, 08:33 PM	#14
jeffturnerjr is One Chatty Farker Join Date: 08-20-13 Location: Odessa, TX	This looks phenomenal! __________________ Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman

10-16-2013, 09:18 PM	#15
mep Full Fledged Farker Join Date: 06-11-13 Location: Kansas City, MO	Your cooks look great. The Assassin does a fantastic job and has tons of room. __________________ Assassin Smoker; Large BGE; Char-Broil Gasser; Black Thermapen; Looftlighter; KCBS CBJ