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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-22-2013, 12:59 PM
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#1 |
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is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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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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03-22-2013, 01:04 PM
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#2 |
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is one Smokin' Farker
Join Date: 01-28-09
Location: Stacy, MN
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That's a nice hunk of meat
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Weber 22.5 One Touch Gold w/ Rotisserie. 18.5 WSM Brinkmann Cimmaron with turkey fryer and log lighter. Stovetop, Camerons Gourmet Mini Smoker. Future UDS Owner (slow build mod) Smokin' Fast, Splashproof, Blue Thermapen Airborne! God Bless our Troops! :amen: KCBS CBJ Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns |
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03-22-2013, 01:05 PM
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#3 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I'm gonna stay tuned to this channel. Looking promising.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-22-2013, 01:53 PM
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#4 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks really god so far!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-22-2013, 01:57 PM
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#5 |
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Full Fledged Farker
Join Date: 03-05-13
Location: Wichita, KS
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Looking good...
 * Official request for wide shot to see the space of the cooker! |
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03-22-2013, 02:06 PM
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#6 |
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is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Re: First shot with the Sniper...
Looking like a good day for ya brotha, can't wait for dinner!
Sent from my SGH-T999
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Pitmaker Magnum Snipper * UDS* Copper Kettle |
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03-22-2013, 02:12 PM
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#7 |
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Babbling Farker
  
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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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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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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03-22-2013, 02:22 PM
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#8 |
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is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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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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03-22-2013, 02:38 PM
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#9 |
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is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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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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| Thanks from:---> |
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03-22-2013, 02:39 PM
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#10 |
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is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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2 hours 38 minuutes in...brisket internal 154 degrees.....time for that cigar...
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03-22-2013, 03:11 PM
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#11 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Is it time to eat?
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-22-2013, 03:16 PM
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#12 | |
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is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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Quote:
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03-22-2013, 03:23 PM
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#13 |
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is one Smokin' Farker
Join Date: 03-05-10
Location: Kansas City, MO
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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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03-22-2013, 03:32 PM
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#14 |
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is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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Everything looks great!
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03-22-2013, 04:25 PM
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#15 |
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is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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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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