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JRB
07-28-2011, 07:47 PM
I have been smoking on a Masterbuilt electric smoker for the past year and half. Last friday, I purchased a Green Mountain Grill Daniel Boone and smoked a brisket (first time) and a boneless(prefer bone in) pork butt.

Man, this was the first time I have gotten real dark bark on the pork. This was also the first time I didn't do the mustard, but I don't think that was it. Pork butt turned out awesome. This was the first time I have had a portion not cook all the same. There was one portion that did not pull well. Cooked it until internal temp of 195. Maybe next time I will hold out till 200 or 205. I typically don't foil butts either.

The brisket was awesome as well. Turned out very moist. Cooked it until the probe inserted easlily all around. Smoke ring was distinct all the way around. Next time I try and foil at 170 and add more rub. Can't wait to try another one.

Tried pizza last night, but didn't clean the drip tray after the roasts. Small grease fire at 400 degrees imparted a burnt flavor to the pizza. :o

Boshizzle
07-28-2011, 08:24 PM
Congrats on the new smoker, bro! Sounds like you are off to a great start.

OakPit
07-28-2011, 08:37 PM
Green Mountain has a great product. Nice cookers. I'm glad to see you're so happy!

syndicate559
07-28-2011, 10:49 PM
Congrats. Would love to see some pics of the cooker and the food!

JRB
07-28-2011, 11:45 PM
Here is a pic of the brisket(left) and pork butt(right)
http://dl.dropbox.com/u/8095477/smoker/IMG_0267.JPG
Second pic is the brisket after one day, sliced and ready to eat.
http://dl.dropbox.com/u/8095477/smoker/IMG_0282.JPG

Arlin_MacRae
07-29-2011, 07:50 AM
Waytago, bro. It appears you've crossed a line and now you're into the REAL good stuff. Smoke rings, pit fires... :P