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

post #1 of 12
Thread Starter 

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!!! yahoo.gif

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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!!

post #2 of 12

All looks good my friend   keep the qview coming

post #3 of 12

Everything looks great so far!

 

And your going to wonder how you ever got along without a foodsaver.

post #4 of 12

the fattie looks great!

post #5 of 12

Congrats, I love mine, especially for smoked cheese. icon14.gif

post #6 of 12
Thread Starter 
Quote:
Originally Posted by bigbob73 View Post

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
 

 

post #7 of 12
Thread Starter 
Quote:
Originally Posted by meateater View Post

Congrats, I love mine, especially for smoked cheese. icon14.gif


smoked cheese that one i want to try

 

post #8 of 12
Thread Starter 

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

 

This was taken around 9:20am

meat.JPG

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

 

 

post #9 of 12
Thread Starter 
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
post #10 of 12

Some great looking smokes right there!

post #11 of 12

Can't wait to see the finish!

post #12 of 12
Thread Starter 

here the pork

pork 1.JPG

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 ??????grilling_smilie.gif

 

 

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