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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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Old 07-27-2011, 12:29 PM   #1
The Smoke
Found some matches.
Join Date: 07-14-11
Location: Edmond, OK
Default First Brisket and Pork Shoulder on my new Horizon 16" (w/Pics)

Hey all - First let me just tell everyone who reads this THANKS for making this the incredible resource that it is. I am new to it and am only a few posts in. I am greatly enjoying the learning experience.

I've said it before - I just replaced my Char Griller with this new Horizon 16in with very thick steel and classic design. Definitely easier to keep some steady and even temps on a bit less fuel. But still an offset that is a joy to learn to manage.

I wrestled with very uneven temps for about a week until I stumbled upon the perfect placement of the convection plate that I had inappropriately positioned in my cooking chamber. Problem solved and can now enjoy the use of my entire cooking surface.'s time to smoke some big meats.

I spent all day Saturday enjoying the duties of fire management with lump and splits. monitoring temps. throwing back a few brews with my dad. teaching my 9 year old son about smoking (whenever he was interested enough to listen).

A great day. And here are some pics of my adventure. Enjoy.

And finally...the pulled pork...

It was delicious. I love to smoke meat. Thanks again for all of your contributions to this forum. Good times.

The Smoke.
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Thanks from:--->
Old 07-27-2011, 12:56 PM   #2
is one Smokin' Farker
Join Date: 04-22-11
Location: Cleveland, OH

looks fabulous. that day is what bbq is all about. good time with family and friends. glad to see the new smoker is working out for you
Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!
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Old 07-27-2011, 01:02 PM   #3
somebody shut me the fark up.
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Very nice!
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Old 07-27-2011, 01:12 PM   #4
somebody shut me the fark up.
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Join Date: 04-02-07
Location: Warren, Vermont

Sure does look good from where I sit.
Jim - Another transplanted Texan

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.

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Old 07-27-2011, 01:13 PM   #5
Babbling Farker

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Join Date: 01-01-11
Location: Southern NJ

Very nice......
Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....
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Old 07-27-2011, 01:34 PM   #6
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Join Date: 07-05-11
Location: Sedro-Woolley, WA

UDS, Modded ECB, Pitmaster IQ 110 and a Cheappy Gasser. Learning one smoke at a time!
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Old 07-27-2011, 01:44 PM   #7
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Join Date: 06-09-11
Location: Plano, TX

Man, those are some great looking meats!
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Old 07-27-2011, 02:02 PM   #8
somebody shut me the fark up.

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Join Date: 04-02-09
Location: San Antonio, TX

Looks like a couple of home runs!!! Did you make your own rub?

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Old 07-27-2011, 02:17 PM   #9
Big George's BBQ
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Join Date: 02-07-08
Location: Phoenixville, PA

Very Nice Great Day Great Memories
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Old 07-27-2011, 02:29 PM   #10
Knows what a fatty is.
Join Date: 07-03-11
Location: Greenville, Ky.

Dandy looking results, makes me want to go season the new pit but it's just so darn hot out there! I hear ya about the attention span of a 9yo boy. That is if you can pry the dang PSP out of his hands.
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Old 07-27-2011, 02:47 PM   #11
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA

Looks like great grub on a great day! Congrats on the new pit - looks like it's getting good use!
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Old 07-27-2011, 02:50 PM   #12
somebody shut me the fark up.

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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

Great! Nice to see a successful first run! Gorgeous lookin grub.
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Old 07-27-2011, 03:18 PM   #13
The Smoke
Found some matches.
Join Date: 07-14-11
Location: Edmond, OK

Originally Posted by chambersuac View Post
Looks like a couple of home runs!!! Did you make your own rub?
Thanks. I really was a little bit surprised at how well they turned out. In fact, I did make my own rub this time. It was my first time not to use something pre-mixed and store bought. The result on both the pork and the brisket was really nice. The bark it produced was tasty. Though I was nervous about how dark it looked. It only tasted great. Both rubs were fairly simple. Brown sugar, salt, pepper, paprika, cayenne, chili powder etc... I will definitely make them again. They were just a couple of straightforward recipes I found online somewhere. And so my journey of tweaking them begins...
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