Old Country BBq Pits SmokeHouse Vertical - Lady KickA$$'s First Cook

[SmittyJonz]

Oh Ya!! 3 Butts (8-9 lbs each), 14 lb Brisket and 2 St Louis Cut Spares. Cooking a Butt for Me and rest for co-workers. I cut the Fat cap off of Butts and they got the Fiesta Pork rub and injected with Apple Juice with rub mixed in. The Brisket I trim All the Hard Fat and leave the Fat Cap- it got coated with the Carne Asada seasoning (First Time on Brisket-Hope it's Good on Brisket ) and 2 racks Spares will go on about 2 coated in the same pork Rub as Butts. I got the 3 Butts on the middle grate and Brisket and the bottom grate and ribs will go on top grate. Butts went on at 10 and Brisket went on at 10:30. I put 1 1/2 half chineys of burning KBB and 2 Oak Splits for startup at 9:30 and its running 325* ish..........

 

[SmittyJonz]

Empty I had a 75* Temp difference between the dials but loaded it has settled in Nicely.



the difusser is too shallow to use as water pan - water evaporates within minutes. I will most likely build myself a 4th grate as there is 4 grate locations and use bottom grate for a water pan whenwanted/needed. I'm also considering adding angle below bottom grate for a water pan grate but I don't have a welder so I'd have to haul her to work or a buddy's house but she is a Heavy girl at 420 lbs so i'm not sure on that. :twitch:

 

[Brew-Bq]

Way to load her up Smitty!

 

[KevinJ]

That's what I'm talking about go big or go home :clap:

 

[SmittyJonz]

 

[Smokedawg86]

Food looking good!

 

[SmittyJonz]

[ame="http://youtu.be/80yJBiCX02M"]http://youtu.be/80yJBiCX02M[/ame]

 

[pjtexas1]

Oh hell yeah! That's bigger than I thought. Bark looks really good. I would just put a disposable pan if you need water.

 

[smokin30-06]

http://youtu.be/80yJBiCX02M

She talks a lot... how does she smell?

 

[SmittyJonz]

She smells wonderful

 

[Roguejim]

Looks like you're running your lower vents wide open. How often are you adding splits?

 

[KevinJ]

Looking good man :thumb:

 

[SmittyJonz]

Looks like you're running your lower vents wide open. How often are you adding splits?

1 hour to 1 hr 15 minutes. Running 300* ish. Open full when put split on then damper 1/2 once lit well

 

[FireChief]

Damn nice color developing there !

 

[landarc]

Wow, that is a load of meat, nice cooking there

 

[SmittyJonz]

Just added 2 Racks St Louis Spares to top rack and wrapped brisket in parchment paper.
Butts are high 150*s and Brisket 170*.

 

[16Adams]

Meatgasm

 

[fnjay]

Looks great!

 

[hogs122]

Is there a drain or something in the diffuser? Looks like there's a small hole in the bottom of it but can't tell.

 

[SmittyJonz]

Is there a drain or something in the diffuser? Looks like there's a small hole in the bottom of it but can't tell.

Yup. 1" drain out the back.