Hey Fellow BBQ Smokers,
I was given a Brinkmann Gourmet Smoker (Green One) along with a $75 Gift Card from my brother for Xmas 2012. I was hesitant to try it or didn't even know how to use it...needless to say, it sat in the garage until Spring when I came across BBQ Pitmasters on Destination America. I decided it was time to give the smoker a shot...AND BOY AM I GLAD I DID!!!
My first attempt with the stock Brinkmann didn't go so well...wind was blowing and I could not get heat to where I needed it...as you all know...a thermometer with "IDEAL" on it does not do anyone any good. I think I over cooked the Baby Backs that first go round...but great flavor from the ingredients!!!
I researched and made the necessary alterations for more air control...added 3 dampers to bottom and 1 vent to top...installed a numbered thermometer in the lid...added fire-rated rope around the lid for less smoke leakage...added a 3rd cooking grill...and charcoal grates on the bottom to keep the charcoal off the bottom of the smoker...the ash kept plugging up the air intakes...BAD!!
Since these modifications I can now control my temperature and I LOVE MY NEW FOUND HOBBY!!!!
Smoked Prime Rib Roast for Football Party
Smoked Brisket for Easter
Smoked Ribs multiple times
Was hesitant to try chicken due to the drying out factor...but wow it sure is awesome when wrapped in bacon!!!
Today's cookout is 1--5.69lb PORK BUTT and 1--5.99lb PORK BUTT and I just realized I have more people coming over so I am thawing out 2 racks of SPARE RIBS from Walmart (Farmland Brand)...I stocked up at $1.98/lb...emergency fund!!!
JOHNNY TRIGG MEAT RUB ON RIGHT BUTT--my neighbor shared it with me so I thought I would try it on one butt
MY SPECIAL RUB ON LEFT BUTT---okay, I searched the internet but I really like this rub!!!!! A little kick to it, too!!
Removed from OVERNIGHT STAY IN FRIDGE...I gotta come clean...I watched a youtube video (Ultimate BBQ) and I realized I forgot to put Brown Sugar on prior to the Rub...so, I decided to add Honey and sprinkle Brown Sugar on the meat (OVER THE RUB). This was done after I removed from the fridge...time will tell what the results provide...could be bad...could be good.
BUTTS ARE ON THE SMOKER NOW AROUND 240F AND SMOKING AWAY.........
PS--mouth is watering and I'll update later...