BigBellyBen77
Knows what a fatty is.
Went home for a little vacation and memorial service for my grandfather. Was asked if I could smoke some meat for it. My family had never really had anything smoked but my dad found a homemade smoker at an oil field camp. Made from 3/4 inch plate metal clear around it was a little heavy.
Took a little bit to get it going. Were burning oak splits. Luckily we had some dead oaks just up from the house. Set up a fan to create our own makeshift, high volume guru.
After awhile we finally got it dialed in. Took a lot to get the whole thing up to heat but started rolling TBS and holding right around 246.
Threw on three 20lb. Chuck Roasts for the service on Sunday and a packer for us that night.
Started basting the chuck every 1/2 hour with a table sauce, beef base, worchestshire mixture.
Finally pulled the beef about 2 a.m. after a good 13 hours. Internal temp was 203. Just fell apart. One of the best things I've ever smoked.
Everybody loved it. Served it on some homemade buns with a ton of different sides. Hard to beat a week of BBQ, family, and great views.
Took a little bit to get it going. Were burning oak splits. Luckily we had some dead oaks just up from the house. Set up a fan to create our own makeshift, high volume guru.
After awhile we finally got it dialed in. Took a lot to get the whole thing up to heat but started rolling TBS and holding right around 246.
Threw on three 20lb. Chuck Roasts for the service on Sunday and a packer for us that night.
Started basting the chuck every 1/2 hour with a table sauce, beef base, worchestshire mixture.
Finally pulled the beef about 2 a.m. after a good 13 hours. Internal temp was 203. Just fell apart. One of the best things I've ever smoked.
Everybody loved it. Served it on some homemade buns with a ton of different sides. Hard to beat a week of BBQ, family, and great views.
