Wife bought me a "food saver" so time to fill the freezer with smoke meat (updated with more q-view)

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jrod62

Smoking Guru
Original poster
OTBS Member
Group Lead
Jun 13, 2011
5,010
41
New Athens IL
kept reading here bout freezing smoke meat,so here we go.

pull pork, brisket, to start with. breakfast fattie

(think there a law that you can't fire up the smoker without putting a fattie in it)

also built me a charcoal box . Which is working too good , 3 hour into smoke and

temp is staying around 300 !!!! intake vent has been close the whole time . will need

to do some mods to close up air leak in the firebox . so enough talk here some Q-view

that I have so far>

new play toy

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today's line up: going to smoke the "smoke sausage" to go along with the breakfast fattie.

and for lunch smoking some stuff brats wrap in bacon.       Eating good today!!!
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boston butt and brisket all rub up ready for good night sleep in frig. (Jeff's Rub)

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breakfast fattie : Eggs, hashbrowns mushrooms,onions,ham, cheese

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all wrap up in bacon

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here the charcoal box i made.

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firebox  at 5:30 this morning. finally got my temp down where I want it after 3 1/2 hour

will work on making the fire box air tight before next smoke. still have the intake close.

before using the charcoal box i could easily keep the temp at 240 the whole time.

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meat on the smoker at 6 this morning

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put the fattie on at 7:45am and the sausage link on at 9am. when they come off then the

stuff brats wrap in bacon will go on. I will add pictures throughout the day as the meat gets done!!
 
Everything looks great so far!

And your going to wonder how you ever got along without a foodsaver.
 
the fattie looks great!
thanks, it turn out good, we use the "food saver" for first time . cut fattie up, Ate some , sealed the rest up . will have it for breakfast during the week

will post pic soon
 
 
now its 3:30 pm 9 1/2 hour into the smoke , here some more Q-view:

This was taken around 9:20am

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fattie was done at 10:30 this morning . put the sausage and fattie on gas grill

to crisp up the bacon . little to much but still was good

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money shot

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bag some up to eat at work this week,

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my dog help herself to some when we wasn't watching so didn't get to bag to many up

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now its 3:50 the brisket is at 176 , smoker holding at 230 , as of right now i'm not

going to wrap them up.

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will have money shot when it get done tonight
 
16 hours on smoker pull pork at 203 brisket at 199 .
Wrap for an hour then pulled both . Brisket was tender and pulled apart nice and easy . Pull pork just fell apart. Will upload rest of the picture afterwork today
 
Some great looking smokes right there!
 
here the pork

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and the Brisket

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here some Brisket after we pulled it

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and now its all wrap and ready for freezer

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Now what should we smoke this coming weekend to wrap and freeze ??????
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