Smoke Daddy
12-11-2004, 12:03 PM
Well BBQ Brothers.....I must thank all of you!
I have asked 10,000 questions and you guys were kind enough to answer them all. But Redneck was right....I just need to fire up that muthasucka and "git er done"!!! So I ran down to Sam's and got me an EZ-Up (see we had snow, rain, and 35 mph winds for OUR Turkey weekend!). Got me 2, 8 lb bone in Boston Butts at Sams, 3 Turkeys (1 of which was a fresh Amish bird), and a 13.5 lb Angus Choice Brisket from the Farmer's Market downtown.
The turkeys went on early Thursday morning; the Amish bird was done using the Bob BQN injection and basting method. They were done in about 5 hours. Man, wild weather conditions can be a pain in the a--, tryin' to maintain an even pit temp! :evil: The birds turned out great; even the frozen, self-basting ones! Used mostly apple wood with a little oak. Ron, will try brining them next time!
Now to the big personal challenge: brisket and pulled pork! Lit the fire around 6 am Sat morning. Got the meat on by 7. Thanks to all the great info about fire control and "learning" my pit, temp control and fire managament weren't bad at all. It was actually pretty damn fun...even in the crappy weather! Wood, I really owe you for helpin' me not feel like a hopeless, helpless dork regarding the firebox on my Tejas 20x40. I put Brisket blend on the beef and regular rub on the pork. Pork was fat cap up the whole cook; beef was fat down for about 4 hours then flipped. Used the cold meat technique to try and help me get a good smoke ring.
Pulled the meat at 165; foiled and kept cooking to 195.
Fellas....my wife and I did not get a single piece of the brisket! The pork was in constant demand after the brisket was gone! Hell, I didn't even get to take photos of my meat! :twisted: You'll have to trust me when I say it had a real nice smoke ring; not as pretty as the one posted earlier, but I am workin' on it! I did get photos of the birds and then the beef and pork while on the pit. Will post these photos as soon as I firure out how to get them on the forum.
Guys....you are all right with me! Now....I'll just go outside and 'GIT ER DONE!!!!"
PS The wind ripped my EZ-Up apart; didn't have the sand bags on it to secure it. Sam's took it back and gave me a brand new one..without a receipt! :shock:
I have asked 10,000 questions and you guys were kind enough to answer them all. But Redneck was right....I just need to fire up that muthasucka and "git er done"!!! So I ran down to Sam's and got me an EZ-Up (see we had snow, rain, and 35 mph winds for OUR Turkey weekend!). Got me 2, 8 lb bone in Boston Butts at Sams, 3 Turkeys (1 of which was a fresh Amish bird), and a 13.5 lb Angus Choice Brisket from the Farmer's Market downtown.
The turkeys went on early Thursday morning; the Amish bird was done using the Bob BQN injection and basting method. They were done in about 5 hours. Man, wild weather conditions can be a pain in the a--, tryin' to maintain an even pit temp! :evil: The birds turned out great; even the frozen, self-basting ones! Used mostly apple wood with a little oak. Ron, will try brining them next time!
Now to the big personal challenge: brisket and pulled pork! Lit the fire around 6 am Sat morning. Got the meat on by 7. Thanks to all the great info about fire control and "learning" my pit, temp control and fire managament weren't bad at all. It was actually pretty damn fun...even in the crappy weather! Wood, I really owe you for helpin' me not feel like a hopeless, helpless dork regarding the firebox on my Tejas 20x40. I put Brisket blend on the beef and regular rub on the pork. Pork was fat cap up the whole cook; beef was fat down for about 4 hours then flipped. Used the cold meat technique to try and help me get a good smoke ring.
Pulled the meat at 165; foiled and kept cooking to 195.
Fellas....my wife and I did not get a single piece of the brisket! The pork was in constant demand after the brisket was gone! Hell, I didn't even get to take photos of my meat! :twisted: You'll have to trust me when I say it had a real nice smoke ring; not as pretty as the one posted earlier, but I am workin' on it! I did get photos of the birds and then the beef and pork while on the pit. Will post these photos as soon as I firure out how to get them on the forum.
Guys....you are all right with me! Now....I'll just go outside and 'GIT ER DONE!!!!"
PS The wind ripped my EZ-Up apart; didn't have the sand bags on it to secure it. Sam's took it back and gave me a brand new one..without a receipt! :shock: