New Smoker & Last weekends Cook *pron*

[4TheLoveofBrisket]

A couple weeks ago I bought a new (to me) Tejas Smokers 2040cc offset off a guy on Craigslist. They go for like $2500 new (plus shipping I think), and I paid $1,000 for it. Pretty darn good deal I think. I've been extremely pleased with it so far. :biggrin: With the weather getting cooler up here in the north, I'll be smoking up a storm here in the motor city in the next couple weekends trying to get some good 'que vaccum sealed and in the freezer for those cold Michigan weekends where I just don't feel like dealing with the weather. That's not to say I don't, but it's so nice just to be able to thaw something out when I just don't feel like freezing my arse off. :lol: Anyway, here's some pron for your viewing pleasure(s).

May I present the newest member of my family.
http://i8.photobucket.com/albums/a33/MIPatFan/1.jpg

I think Jake (the dog) is a little jealous.
http://i8.photobucket.com/albums/a33/MIPatFan/Picture013.jpg

More of the new toy
http://i8.photobucket.com/albums/a33/MIPatFan/2.jpg

Main chamber shot
http://i8.photobucket.com/albums/a33/MIPatFan/3.jpg

Burning them logs on down
http://i8.photobucket.com/albums/a33/MIPatFan/5.jpg

Vertical Chamber
http://i8.photobucket.com/albums/a33/MIPatFan/6.jpg

Rubbed brisket
http://i8.photobucket.com/albums/a33/MIPatFan/Picture015.jpg

Briskets and a pork butt on the new rig.
http://i8.photobucket.com/albums/a33/MIPatFan/7.jpg

In your face...
http://i8.photobucket.com/albums/a33/MIPatFan/Picture010.jpg

50/50 Beef Chuck and Pork shoulder cut up to make some of them Hill Country Hot Links.
http://i8.photobucket.com/albums/a33/MIPatFan/9.jpg

Saved some brisket trimmings to supplement the fat content of the sausage.
http://i8.photobucket.com/albums/a33/MIPatFan/10.jpg

Hog casings soakin.
http://i8.photobucket.com/albums/a33/MIPatFan/11.jpg

Sausages soaking up that oak and apple smoke. You'll have to excuse the BBQ sauce drippings on them.
http://i8.photobucket.com/albums/a33/MIPatFan/14.jpg

Spatchcocked "Road Side Chicken", smoked, not grilled.
http://i8.photobucket.com/albums/a33/MIPatFan/12.jpg

Pork Butt
http://i8.photobucket.com/albums/a33/MIPatFan/8.jpg

Slicked brisket.
http://i8.photobucket.com/albums/a33/MIPatFan/16.jpg

Sliced all purty and stuff.
http://i8.photobucket.com/albums/a33/MIPatFan/15.jpg

Finished sausages. Turned out excellent, except I think I need to soak the casings a little longer and brush some oil on them before cooking. The casings were quite dry and pulled away from the link.
http://i8.photobucket.com/albums/a33/MIPatFan/17.jpg

Thanks for looking! :biggrin:

[Phesant]

Looks great

[thillin]

Nice pit. Looks like you've been busy with it. Keep up on the making links. I love them, but no time to make them. One day...

[Just Pulin' Pork]

Looks great! Nice job!

[nzrebel]

<Insert standing ovation emoticon here>


Dave

[Phubar]

Nice job bro'!
Congratsz on the pit!

[Dagobaker]

wow...........im a noob and my jaw just dropped
havent made sausage since culinary school 15 years ago

[leanza]

Looks like you had a lot of fun. Your cook looks really good. thanks for the pics

[BBQ_MAFIA]

Good luck with the new pit. The pics look great.

[landarc]

Nice job with a new pit, lovely pron.

[HumboldtSmokeBBQ]

your dog is jealous!?!?!?!
I am pretty freaking jealous!
Nice job on the food, good score on the new rig

[Rich Parker]

Good job neighbor and nice smoker!

[Ron_L]

Nice pit and a great deal! Great looking food as well!

[gtsum]

Great looking cook my friend! I like those Tejas cookers...you got a good deal on it as well!

[4TheLoveofBrisket]

Nice pit. Looks like you've been busy with it. Keep up on the making links. I love them, but no time to make them. One day...

I tell ya what, it really isn't that bad making them. I've just got a meat grinder with the stuffer attachment (an actual meat grinder, not a KitchenAid). Lately, all I've been doing is chunking the meat up fairly small, adding my seasonings and cure powder with a little bit of water, and letting it marinate overnight. Then I soak the casings, and throw the meat in the freezer to get nice and cold. Grind it once, and as it's on it's way out of the grinder, stuffing it at the same time. I find if I grind it once, and then stuff it through the grinding plate (which I have no choice but to do) it comes out "mealy" when cooked So, I 'maybe spend an hour on the whole project, with about 5 lbs of meat. We can't get any of that good Texas style sausage up here, so I'm trying to play around with my recipe perfecting it. I'm getting ohhh so close... :mrgreen:

[4TheLoveofBrisket]

your dog is jealous!?!?!?!
I am pretty freaking jealous!
Nice job on the food, good score on the new rig

:lol: Yeah he smells all the food and knows he won't be getting any... :lol:

[4TheLoveofBrisket]

Thanks for the awesome comments guys!

[peaspurple]

Very nice smoker and a great deal. Food looks amazing!

[Norcoredneck]

Good lookin pit and grub.

[AR Pork Producer]

Great deal. You're bragging like a proud dad!