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  1. grilldad

    My first pork butt

    Its been over 5 hours and temped in around 164. I put it back in and bumped up the temp to 275 for another hour or so....The bark is coming out real nice!
  2. grilldad

    My first pork butt

    hour 3 starting to get some good color!
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    20130804_171316.jpg

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  4. grilldad

    My first pork butt

    Yah I guess the hole idea is to get even flavor and tenderness without wrapping in foil. That way I can "hopefully" get some more time on smoke and a good bark. We will see? I just bumped the temp up to 250 to speed the cooking up a bit due to my late start. I got my inlaws coming over for...
  5. grilldad

    My first pork butt

    The smoker is holding temps she's about 230 now and got good smoke rolling out the vents. One thing I can see that might be an issue is the size. It will be a good way to get started but I don't have much room for my drip pan. Also we are going to do some sausage soon and we will have to hang...
  6. grilldad

    Brinkmann Smoke N Grill Professional-Smoker Mod

    One more improvement...I discovered that when cooking at temps below 250 the smoker chip box didn't get hot enough to produce any smoke. I removed the heat shield/smoke chip pan and I now use two larger chip pans set on a fold out rack that was cut to fit. Now Its easy to slide the pans over the...
  7. My first pork butt

    My first pork butt

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  8. grilldad

    My first pork butt

    I have been working on my grill/smoker to get it working right, and now I feel ready to do pulled pork. I went with a recipe found on youtube Called "Every Day Barbecue Boston Butts", the recipe was based on Myron Mixon's recipe. I brined a 4.5lb bone-in butt in apple juice, vinegar, brown sugar...
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    20130804_125835.jpg

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    20130804_123353.jpg

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    20130804_122259.jpg

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    20130804_122457.jpg

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    20130804_121629.jpg

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    2012-08-14 18.23.12.jpg

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    2012-08-14 18.33.32.jpg

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    2012-08-14 20.04.52.jpg

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    2012-08-14 18.34.30.jpg

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    20130301_163551.jpg

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  19. grilldad

    Homebrewers Roll-Call

    I have been brewing now for about a year now. I brew all grain with cooler jugs and use a temp controlled chest freezer to ferment in, In the future I will build a brew stand but space is an issue now.
  20. grilldad

    Smoke poser

    Hello everyone my name is Dave I'm 32 live in Longview WA. I have been a griller for about 12 years now. I also enjoy cooking over the camp fire and dutch oven cooking. I have always used smoke chips and chunks when I cook but wanted to try smoking. I got a Brinkmann charcoal vertical smoker but...
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