capnamerca
08-01-2006, 07:10 PM
National night out, me and smoker got dinner duty. So, I did my best ... tell me what you think.
The charcoal basket discussed last time I posted all this, but in a slightly different config. This gave me a GREAT 3 hour burn, and let me reload in sections, because the middle open section kept the other side from lighting too fast.
http://i3.photobucket.com/albums/y88/josh_donelson/charcoal_basket_small.jpg
Here's the same charcoal basket, lit up.
http://i3.photobucket.com/albums/y88/josh_donelson/charcoal_basket_lit_small.jpg
After some time in the smoke, here are the ribs ... love that smoke ring. I did three of these racks, in 3-2-1 method.
http://i3.photobucket.com/albums/y88/josh_donelson/ribs_done_smoke_ring_small.jpg
Pork loin, cooked to 150. Totally juicy - you can see it running off onto the cutting board.
http://i3.photobucket.com/albums/y88/josh_donelson/pork_loin_cut_smoke_ring_small.jpg
The flat of the brisket. To keep the cooking time down, I sliced off some of the flat and cooked it separately. Done WAY faster, but good smoke ring and good flavor.
http://i3.photobucket.com/albums/y88/josh_donelson/flat_cut_small.jpg
The big honkin' brisket is resting in the cooler, due to be cut in about 30 minutes. Yes, there'll be pics.
Updated! Here she is, and man - my best yet. First big huge brisket - cooking weight probably 9lbs, took about 10 hours + 1 in the cooler, came out juicy and drippin ... lovin' it ...
http://i3.photobucket.com/albums/y88/josh_donelson/big_honkin_brisket_small.jpg
And the same brisket, better shot of the ring.
http://i3.photobucket.com/albums/y88/josh_donelson/brisket_smoke_ring_small.jpg
The charcoal basket discussed last time I posted all this, but in a slightly different config. This gave me a GREAT 3 hour burn, and let me reload in sections, because the middle open section kept the other side from lighting too fast.
http://i3.photobucket.com/albums/y88/josh_donelson/charcoal_basket_small.jpg
Here's the same charcoal basket, lit up.
http://i3.photobucket.com/albums/y88/josh_donelson/charcoal_basket_lit_small.jpg
After some time in the smoke, here are the ribs ... love that smoke ring. I did three of these racks, in 3-2-1 method.
http://i3.photobucket.com/albums/y88/josh_donelson/ribs_done_smoke_ring_small.jpg
Pork loin, cooked to 150. Totally juicy - you can see it running off onto the cutting board.
http://i3.photobucket.com/albums/y88/josh_donelson/pork_loin_cut_smoke_ring_small.jpg
The flat of the brisket. To keep the cooking time down, I sliced off some of the flat and cooked it separately. Done WAY faster, but good smoke ring and good flavor.
http://i3.photobucket.com/albums/y88/josh_donelson/flat_cut_small.jpg
The big honkin' brisket is resting in the cooler, due to be cut in about 30 minutes. Yes, there'll be pics.
Updated! Here she is, and man - my best yet. First big huge brisket - cooking weight probably 9lbs, took about 10 hours + 1 in the cooler, came out juicy and drippin ... lovin' it ...
http://i3.photobucket.com/albums/y88/josh_donelson/big_honkin_brisket_small.jpg
And the same brisket, better shot of the ring.
http://i3.photobucket.com/albums/y88/josh_donelson/brisket_smoke_ring_small.jpg