A lil' brisket....

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bbq bubba

Master of the Pit
Original poster
OTBS Member
Feb 12, 2007
3,646
12
new baltimore, mi
I told ya it was little.......
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My butcher had points on sale Friday so i grabbed a couple at $.99/ lb
There's always some flat left on them so i cooked em up, put the points in the freezer for burnt ends at a later date and had the mini flat for dinner!



I've noticed the smoke ring from the drum is much deeper in everything i cook!
 
That looks great Bubba, I love the smoke ring. 2 questionsif you don't mind. first, is it hard to make the drum smoker, and the about how long to make one. I like the looks of them and from your pic's they sure seem to do a good job.
 
No Mike, simple to make, if ya can get a food grade drum that doesn't have to be burned out, you could probably put one together in a few hours!!
 
Talk about some good lookin' Q! Smoke ring is very impressive, great job Bubba.
 
I only go by temp as far as getting it close, usually pull the thermometer out of the meat at 190ish and start giving it the probe test, when the probe slides in like butter, it's done.....this was in the 200 range.
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Great looking Q Bubba!!
I'm going to have to do some research on that drum smoker. Your smoke ring is beautiful. CONGRATS!!
 
Bubba
Looks good, Seems like you got that drum tuned in pretty well to me..Interesting how it makes such a deep smokering over all the other smokers we use.....Waitin for my drum!!! #24 Model please!!! LOL Later cuz...DB BBQ
 
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