Assassin 28....picked it up yesterday!

Firing it up tonight, took some orders for Labor Day...12 St. Louis racks, couple butts and a couple packs of quarter legs. Three good heavy seasonings so far, will post pics tomorrow! Overnight cook here we go, haven't had one on the assassin 28 yet...pray for the guru to keep me free of checking it every hour. ;-)
 
Congrats on a beautiful cooker ! and best of luck on that over night cook, I'm sure it will go just fine
 
I run my Assassin all night a lot with a Stoker. I don't think you will have any problem.

I cooked eight butts Friday night @ 225. Cook stared at 9:15 pm finished 12 hours later.

Saturday night i tried my first ever Brisket. Im gonna need a little work on that one.

Butt Pron w/ the greatest assistant a man could get!

 
Money muscle cuts from both butts, they were great...cut well but just a tad overcooked but not by much.
 

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What a fun cook, hopefully some of this pron looks great. It tasted amazing, especially the ribs and money muscle. So far so good on the meat, finally getting some solid black seasoning inside.
 
I am quite intrigued. If you do not mind, I have two questions:

Q1: How even are the temps fore-and-aft and top-to-bottom?
Q2: What's the clean-up like?
 
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