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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 08-11-2008, 10:21 AM   #1
marshman
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Default First pron

Wel, here we go, first full-blown smoker run. It seemed to me there's no reason to fire this mutha up and NOT fill it, so here's the list:

Chuck roast, @ 2.5 pounds
Pork roast (I forget the cut), @ 2.5 pounds
Brisket, @ 1.5 pounds
2 HUGE turkey wings
Whole chicken, cut up by grocerystore butcher

Lite rubs on the beef & Pork (not long enough, could barely taste 'em), Poultry left plain.

Put the thickest pieces nearest the firebox, and the thinner poultry bits furthest.

Used the Coffee Can firestarter/Minion method to fine effect. Thanks for that, LMAJ.
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Unread 08-11-2008, 10:25 AM   #2
marshman
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2 hours later, I shifted things around a bit to slow the beef down. Also added an onion and a few slices of polenta I had sittin' around, just to see how they came out.

Wow. Turns out the hardest part of this "Q"-ing is not messin' around with it...after years of open-flame grilling, I'm used to playin' with everything all the time.
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Unread 08-11-2008, 10:28 AM   #3
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Nice job, smoking is more laid back than grillin!

Jeff
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Unread 08-11-2008, 10:30 AM   #4
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Looking good so far! I've never seen a 1/5 lb brisket! Must be a baby

I'm interested in how he polenta comes out.
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Unread 08-11-2008, 10:30 AM   #5
marshman
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Default Finally...

It's time to eat! About 5 hours for the last piece to come off, and about 20 minutes to rest before carving. About 15 minutes later, it started to HAIL, 1/2 inchers, my pool looked like it was boiling vigorously.

Here's some Brisket, some chicken parts and some Chuck. Forgot to photograph the pork, my bad. Served with a salad and a pasta & cheese dish.
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Unread 08-11-2008, 10:32 AM   #6
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Marshman, that looks great!
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Unread 08-11-2008, 10:33 AM   #7
marshman
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It was a small brisket, but I didn't want to be too long out ther smokin', so I got the smallest one they had.

Polenta was OK, but on too long and it got kinda rubbery. Thinking about it, the Polenta I buy is pretty much 'pre-cooked', and it's really just on me to warm it up, so an hour would probably have been plenty. It did pick up some smoke flavor, too, in a good way.

Thanks!
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Unread 08-11-2008, 11:04 AM   #8
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Looks good! That is a full load. Did you find it hard to maintain Temp's by having so many meat types, with the need to open the cooker to adjust.
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Unread 08-11-2008, 11:18 AM   #9
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I'm sure I would have had I been looking at it, but I don't have a built-in thermometer, so I couldn't say. To account for it, I set a timer in the kitchen for 45 minute intervals and kept my nose outta the smoker all the time. I suspect that helped. I finally, after 4 hours, started trying to check meat temps with a therm, and found most of it was nearly done at that point. I only had to reload with a dozen or so briquets at that point to finsih out the run.
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Unread 08-11-2008, 11:35 AM   #10
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Sounds and looks good.

A tip for you...for added tenderness, make your slices across the grain rather than with it.

nice job!
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Unread 08-11-2008, 11:49 AM   #11
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Nice job Marsh - will be awaiting my dinner invite...
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Unread 08-11-2008, 11:50 AM   #12
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Nice work, looks good.
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Unread 08-11-2008, 02:44 PM   #13
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Nice looking grub. Me wants.
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Unread 08-11-2008, 02:57 PM   #14
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[quote=marshman;708996]Wel, here we go, first full-blown smoker run. It seemed to me there's no reason to fire this mutha up and NOT fill it, so here's the list:quote]


Amen Brother.... fill'r up that is some good looking grub rit there.
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Unread 08-11-2008, 03:19 PM   #15
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Looks good, Marshman!
I agree with the idea that if you're going to fire it up...fill it up.
You can always freeze the left-overs.
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