watertowerbbq
is Blowin Smoke!
- Joined
- Nov 7, 2007
- Location
- Ankeny, IA
Some of you may know, but earlier this year I purchased a Backwoods Competitor that was in need of some TLC. A buddy worked on it and I brought it home last Saturday. We gave it a good burn when I got it home, but because of work, I couldn't get a chance to cook on it until today.
So, tomorrow is a birthday party for my daughter so today I cooked a couple of 8# pork butts and a 10# packer brisket. The unit has a guru adaptor built into it, but I didn't want to run it with the guru today. Temps in the 40º F range and rain all day and I wanted to know how this thing would work at a comp in case I had an electrical or guru problem.
Well, I can tell you that getting this thing up to temp should not be a problem. It spent most of the day with the top thermometer around 350ºF and the bottom thermometer around 300ºF. I cooked the butts on the second from top shelf and the brisket on the shelf a couple of racks lower.
I started the smoker at 6:00 this morning and by 8:00 it was up to 300ºF on both thermometers so I put all of the meat on. At 1:00 everything had come off and I couldn't detect any texture difference on the brisket. I didn't realize that I didn't taste the butts until they were already in the fridge and I just decided that I'd have a chance to taste it tomorrow.
I didn't set out to do a hot and fast cook, but it kind of worked out that way. I can't wait to try a lot of different things on this smoker. When you've been working with an 18" WSM, having 8 racks that are 19.75" square is a real luxury.
I did try something on the brisket. I deliberatly tried to cook this to the fall apart stage because that is the way my MIL cooked hers for years and that is how my wife likes it. Althought, it wasn't fall apart, it turned out really good so now I've got to get my timing down and my brisket will be well on it's way to getting better.
Thanks for looking and enjoy the pics below.
BWS Competitor
Butts and Brisket on Smoker
Point separated from flat
Slices of flat
Brisket
Pulled Pork
:becky::becky::becky::becky::becky:
So, tomorrow is a birthday party for my daughter so today I cooked a couple of 8# pork butts and a 10# packer brisket. The unit has a guru adaptor built into it, but I didn't want to run it with the guru today. Temps in the 40º F range and rain all day and I wanted to know how this thing would work at a comp in case I had an electrical or guru problem.
Well, I can tell you that getting this thing up to temp should not be a problem. It spent most of the day with the top thermometer around 350ºF and the bottom thermometer around 300ºF. I cooked the butts on the second from top shelf and the brisket on the shelf a couple of racks lower.
I started the smoker at 6:00 this morning and by 8:00 it was up to 300ºF on both thermometers so I put all of the meat on. At 1:00 everything had come off and I couldn't detect any texture difference on the brisket. I didn't realize that I didn't taste the butts until they were already in the fridge and I just decided that I'd have a chance to taste it tomorrow.
I didn't set out to do a hot and fast cook, but it kind of worked out that way. I can't wait to try a lot of different things on this smoker. When you've been working with an 18" WSM, having 8 racks that are 19.75" square is a real luxury.
I did try something on the brisket. I deliberatly tried to cook this to the fall apart stage because that is the way my MIL cooked hers for years and that is how my wife likes it. Althought, it wasn't fall apart, it turned out really good so now I've got to get my timing down and my brisket will be well on it's way to getting better.
Thanks for looking and enjoy the pics below.
BWS Competitor
Butts and Brisket on Smoker
Point separated from flat
Slices of flat
Brisket
Pulled Pork
:becky::becky::becky::becky::becky:
Looking forward to many more pron adventures!:thumb:
