Well, with a lot of help from the different sections of this forum I got my CGSP modified and running for a Memorial Day picnic/birthday party for my wife. I installed the lowered smoke stack, grates and firebox basket for the smoker. All made a HUGE difference on how my late father's smoker ran. He would have been proud of me for this one!
I'm relatively new to smoking...my dad was smoker in the family. But he died last February of pancreatic cancer. I inherited his smoker and with help from this forum, jumped in with both feet on Sunday around noon. I had my pork butt rubbed the night before and threw it on the smoker when it got up to temp. While it was smoking, I made up my first fatties (pepperoni pizza and cheese steak). I threw them on at around 4PM. While they weren't pretty, they were really good.
The pork butt finished at around 200* at about 9PM, and I threw on a brisket and kept the smoke rolling all night long. About 3:30 AM, after a long plateau, the brisket hit 165* and into foil it went. It finished about 200* at 7AM, just in time to throw on the ribs. I had 6 racks of St. Louis style rubbed and ready to go.
While the ribs were going, I made up a double batch of Dutch's beans and it too went on the smoker (I think I need a bigger one). Did the ribs 3-2-1 and they finished at about 2PM, just in time for the picnic. Everything was extremely well-planned on my part. The timing couldn't have been better (except for the lack of sleep I had).
I put the pork butt in foil in the cooler wrapped in towels at 9PM and it was still hot at 9AM when I pulled it. Finished it with SoFlaQuer's finishing sauce and it was excellent.
I had made up a batch of Jeff's rub for everything late Sat night. Sunday AM I realized I screwed up and mis-read "teaspoon" for Tablespoon and put 3 times too much of one key HOT ingredients. Luckily I caught this mistake and made a new batch for the brisket and pork. They were fabulous. My dad's friends all said my brisket was better than his...and he made a damn good one. He would have been proud of me on this one!
I used the "bad" rub for the ribs, just didn't go as heavy with it, and surprisingly, they were incredible too. Everybody was commenting to me that they were the best ribs they had ever eaten.
Dutch's bean recipe is absolutely the best one I have ever tasted. When the ribs were in foil, I threw on the "trimmings" and smoked them for about 3 hours. After about 2 hours I chopped up some of the trimmings and threw them into the beans. Simply delicious!
Sorry for the lack of Q-view. I took Friday off to work on my wife's birthday present, an outdoor kitchen. I made a frame and countertop with treated lumber, topped with ceramic tile, including a sink and faucet. The labor involved in getting everything wrapped up in time for the party was pretty intensive. I was working on that and smoking at the same time and just too involved to grab the camera.
Thank you to everybody here who contributed with smoker mods, methods, recipes, and to Jeff and Dutch especially for their incredible rub and bean recipes.
Now I just gotta figure out how to clean up this mess in my smoker.
Squirt
I'm relatively new to smoking...my dad was smoker in the family. But he died last February of pancreatic cancer. I inherited his smoker and with help from this forum, jumped in with both feet on Sunday around noon. I had my pork butt rubbed the night before and threw it on the smoker when it got up to temp. While it was smoking, I made up my first fatties (pepperoni pizza and cheese steak). I threw them on at around 4PM. While they weren't pretty, they were really good.
The pork butt finished at around 200* at about 9PM, and I threw on a brisket and kept the smoke rolling all night long. About 3:30 AM, after a long plateau, the brisket hit 165* and into foil it went. It finished about 200* at 7AM, just in time to throw on the ribs. I had 6 racks of St. Louis style rubbed and ready to go.
While the ribs were going, I made up a double batch of Dutch's beans and it too went on the smoker (I think I need a bigger one). Did the ribs 3-2-1 and they finished at about 2PM, just in time for the picnic. Everything was extremely well-planned on my part. The timing couldn't have been better (except for the lack of sleep I had).
I put the pork butt in foil in the cooler wrapped in towels at 9PM and it was still hot at 9AM when I pulled it. Finished it with SoFlaQuer's finishing sauce and it was excellent.
I had made up a batch of Jeff's rub for everything late Sat night. Sunday AM I realized I screwed up and mis-read "teaspoon" for Tablespoon and put 3 times too much of one key HOT ingredients. Luckily I caught this mistake and made a new batch for the brisket and pork. They were fabulous. My dad's friends all said my brisket was better than his...and he made a damn good one. He would have been proud of me on this one!
I used the "bad" rub for the ribs, just didn't go as heavy with it, and surprisingly, they were incredible too. Everybody was commenting to me that they were the best ribs they had ever eaten.
Dutch's bean recipe is absolutely the best one I have ever tasted. When the ribs were in foil, I threw on the "trimmings" and smoked them for about 3 hours. After about 2 hours I chopped up some of the trimmings and threw them into the beans. Simply delicious!
Sorry for the lack of Q-view. I took Friday off to work on my wife's birthday present, an outdoor kitchen. I made a frame and countertop with treated lumber, topped with ceramic tile, including a sink and faucet. The labor involved in getting everything wrapped up in time for the party was pretty intensive. I was working on that and smoking at the same time and just too involved to grab the camera.
Thank you to everybody here who contributed with smoker mods, methods, recipes, and to Jeff and Dutch especially for their incredible rub and bean recipes.
Now I just gotta figure out how to clean up this mess in my smoker.
Squirt
