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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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Unread 10-16-2013, 03:54 AM   #1
Biged92
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Default 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.
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Unread 10-16-2013, 04:09 AM   #2
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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.
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Unread 10-16-2013, 04:16 AM   #3
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Beautiful stuff.......Bravo, everybody had to be happy with that!

KC
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Unread 10-16-2013, 05:20 AM   #4
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Fantastic spread.
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Unread 10-16-2013, 06:09 AM   #5
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Looks great....love that Assassin!
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Unread 10-16-2013, 06:15 AM   #6
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looks like a load of great food!
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Unread 10-16-2013, 06:24 AM   #7
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Great post. That's for sharing. What do you use for chicken rub?
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Unread 10-16-2013, 12:35 PM   #8
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nice PRON! Sweet cooker you got. Enjoy
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Unread 10-16-2013, 03:45 PM   #9
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Awesome job, looks great!
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Unread 10-16-2013, 05:06 PM   #10
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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!
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Unread 10-16-2013, 07:47 PM   #11
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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?
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Unread 10-16-2013, 08:13 PM   #12
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Quote:
Originally Posted by smokinb View Post
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.
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Unread 10-16-2013, 08:31 PM   #13
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Quote:
Originally Posted by smokeacholic View Post
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.
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Unread 10-16-2013, 08:33 PM   #14
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This looks phenomenal!
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Unread 10-16-2013, 09:18 PM   #15
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Your cooks look great. The Assassin does a fantastic job and has tons of room.
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