- Jun 11, 2018
- 62
- 26
So I picked up the smoker this past monday afternoon.. Got it home and excited as I am , I can't wait until the next day to start cleaning the smoker to remove leftover iron particles and other misc warehouse dust . So there i am cleaning and pre-seasoning until damn near 10pm... Even missed the Astro's game !!
Now the wife can be pretty tricky and she always seems to manipulate me lol..Sometimes for the good.. Sometimes for the bad but usualy i end up on the short end !! For example , The past week my wifes granny in Oklahoma has been living her last few days with us , God bless her .. So most of the family left for Oklahoma to be with her through her transition.. My wife will be joining them tomorrow . Now , My wife mentions to me this past sunday night that if I want a new smoker for Fathers day ..To pick one out if I find one I like for the price I feel it's worth. She's basicly saying don't waste my money , lol.
Ironically the next day my mother-in-law is talking to my wife and asked if I would cook up some bbq and she bring it when she comes to Oklahoma.. ( Some comfort food for the family .) Naturaly my wife ask's me KNOWING that I'd say hell yea, I'll do it ... She knows that I'm allready excited over my new smoker ..
Fella's , I got played by my wife and my mother-in-law ... Yes , I got a new smoker for fathers day..A week early ... Is it a coincident that these event's happen in a particular order ..lol No Sir !!! However , Sometimes for the good and Sometimes for the bad .. This time I call it a tie !! A truce.. The break down .. I got a new smoker and they get thier bbq ..I get the honor of cooking for the family which more than half of my wifes family in Oklahoma I've not met . So the pressure is on... Tx bbq ! Those who have tried my bbq ..Family, friends , my neighbors ..
Will agree that I can smoke up some pretty good chew with a nice smokey handmade sauce !! By no means at all do I think I can join a circuit competition..
So the pressure is on ..people I've never met will be eating my bbq and sauce .
They get thier bbq but what they don't understand with a new smoker and with all new smokers there's a learning process and that can take a hand full of cooks sometimes to due to ambient outdoor temps and the build / guage of steel and over all design of the smoker .
I lost in this situation before I even realized .. So excited ..New Smoker ..Get to smoke a variety of meats ..Briskets , Yard birds, sausages , boudin, some burnt ends with some Thick sliced chopped up to add to it.. Those bad boys I doubled smoked ...
I lost because of my own excitement and love for bbq.. I completely forgot about all these elements regarding breaking in a new smoker and learning the pit. . So , I completely relied on what I know...
They win , wife and mother-in-law ..
But here's the boot.. Yes , they get thier bbq with my blessing and condolences , but I get the house to myself for the next 4 to 5 days Alone ..New Smoker..Beers ..chair recliner ..
Fired the pit up at 9:30am .. I usualy stay up late so I wasn't concerned about the cooking time for the briskets ( 1 whole packer ..medium 13.6 lbs and a 6 1/12 lb. Flat ..basicly 20 lbs of brisket.)
Naturaly I put the briskets on first..
Around 3pm I put the 3 yard birds on..figuring they'd be finished by 3..maybe 3 1/2 hrs. . I'm smoking on the high end ..275-300.. Figured I'd try and cut down the time on the briskets and that extra high temp would help the skin crisp on the chicken a little better that the classic 225 slow n low.. Nobody likes chewy skin..even if they say..Man that was some good yard bird.. Don't be that guy !
The yard birds finished up around the time i figured ( I do use a instant thermometer.)
So I pulled them succulent feather beaters off to rest and inline for packaging..
Next I put on 36 sausage dogs..and the Boudin.. I like to poke a few holes in the sausage casings..to allow some additional smoke and flavor.. If i have multiple varieties of wood I'll use the fruity woods while the sausages are on.. Nothing heavy , just a light blast of smoke...
Durring this process I decided to throw on some beer bwrats for Dinner.. Same situation as sausages , I like to poke a few holes in them..Some fear they'll dry out..
Sure, that can happen.. However , I'll usualy add a water pan while smoking sausages or brwats.. Same concept with smokin boudin..except I'll place the boudin in a pan with a 1/2 cup of water for a steaming cook and the smoke as always finds it's way ..
Unfortunately the brisket won..
Throughout a long day of cooking..watching temps and "learning " this new smoker..I'd say a few brews but hell , I'm not one to talk out his A$$ ..There was a Astro's game that started at 9pm..lol.. Which happen to run right into the time I'd should have been focussing on the brisket..needless to say , the temp ran off and the brisket went up to 205 .
I pulled it immediately , and let it rest for about a hour or so until it reached 120'ish. Didn't want to wrap it in any way ..would only cause the meat to continue cooking !
I thought I was completely screwed for sure... With only 1 option..pulled brisket sammies.. About all you can do at that point... So I let it rest then packaged it up whole..easier to reheat it whole than pre sliced.. Taking the chance of drying out the meat while reheating.. Food saver expandable bags are perfect for saving a whole brisker or casserole in a pan for later serving or traveling.. !!
Well as the time went on I couldn't handle not know they results on the brisket ..So i unpackaged and sliced it up and repackaged poured about 3 cups of aujus allover the slices in the pan for reheating. The boudin was really spicy..So I mixed it with some dirty rice !
Unfortunately I didn't take a picture of the Boudin casserole before I packaged it up for the trip..
Here's my pictures from The first Cook on the new smoker.. I can honestly say I was mentaly exhausted after this 1st cook !!!
Cheers -
Now the wife can be pretty tricky and she always seems to manipulate me lol..Sometimes for the good.. Sometimes for the bad but usualy i end up on the short end !! For example , The past week my wifes granny in Oklahoma has been living her last few days with us , God bless her .. So most of the family left for Oklahoma to be with her through her transition.. My wife will be joining them tomorrow . Now , My wife mentions to me this past sunday night that if I want a new smoker for Fathers day ..To pick one out if I find one I like for the price I feel it's worth. She's basicly saying don't waste my money , lol.
Ironically the next day my mother-in-law is talking to my wife and asked if I would cook up some bbq and she bring it when she comes to Oklahoma.. ( Some comfort food for the family .) Naturaly my wife ask's me KNOWING that I'd say hell yea, I'll do it ... She knows that I'm allready excited over my new smoker ..
Fella's , I got played by my wife and my mother-in-law ... Yes , I got a new smoker for fathers day..A week early ... Is it a coincident that these event's happen in a particular order ..lol No Sir !!! However , Sometimes for the good and Sometimes for the bad .. This time I call it a tie !! A truce.. The break down .. I got a new smoker and they get thier bbq ..I get the honor of cooking for the family which more than half of my wifes family in Oklahoma I've not met . So the pressure is on... Tx bbq ! Those who have tried my bbq ..Family, friends , my neighbors ..
Will agree that I can smoke up some pretty good chew with a nice smokey handmade sauce !! By no means at all do I think I can join a circuit competition..
So the pressure is on ..people I've never met will be eating my bbq and sauce .
They get thier bbq but what they don't understand with a new smoker and with all new smokers there's a learning process and that can take a hand full of cooks sometimes to due to ambient outdoor temps and the build / guage of steel and over all design of the smoker .
I lost in this situation before I even realized .. So excited ..New Smoker ..Get to smoke a variety of meats ..Briskets , Yard birds, sausages , boudin, some burnt ends with some Thick sliced chopped up to add to it.. Those bad boys I doubled smoked ...
I lost because of my own excitement and love for bbq.. I completely forgot about all these elements regarding breaking in a new smoker and learning the pit. . So , I completely relied on what I know...
They win , wife and mother-in-law ..
But here's the boot.. Yes , they get thier bbq with my blessing and condolences , but I get the house to myself for the next 4 to 5 days Alone ..New Smoker..Beers ..chair recliner ..
Fired the pit up at 9:30am .. I usualy stay up late so I wasn't concerned about the cooking time for the briskets ( 1 whole packer ..medium 13.6 lbs and a 6 1/12 lb. Flat ..basicly 20 lbs of brisket.)
Naturaly I put the briskets on first..
Around 3pm I put the 3 yard birds on..figuring they'd be finished by 3..maybe 3 1/2 hrs. . I'm smoking on the high end ..275-300.. Figured I'd try and cut down the time on the briskets and that extra high temp would help the skin crisp on the chicken a little better that the classic 225 slow n low.. Nobody likes chewy skin..even if they say..Man that was some good yard bird.. Don't be that guy !
The yard birds finished up around the time i figured ( I do use a instant thermometer.)
So I pulled them succulent feather beaters off to rest and inline for packaging..
Next I put on 36 sausage dogs..and the Boudin.. I like to poke a few holes in the sausage casings..to allow some additional smoke and flavor.. If i have multiple varieties of wood I'll use the fruity woods while the sausages are on.. Nothing heavy , just a light blast of smoke...
Durring this process I decided to throw on some beer bwrats for Dinner.. Same situation as sausages , I like to poke a few holes in them..Some fear they'll dry out..
Sure, that can happen.. However , I'll usualy add a water pan while smoking sausages or brwats.. Same concept with smokin boudin..except I'll place the boudin in a pan with a 1/2 cup of water for a steaming cook and the smoke as always finds it's way ..
Unfortunately the brisket won..
Throughout a long day of cooking..watching temps and "learning " this new smoker..I'd say a few brews but hell , I'm not one to talk out his A$$ ..There was a Astro's game that started at 9pm..lol.. Which happen to run right into the time I'd should have been focussing on the brisket..needless to say , the temp ran off and the brisket went up to 205 .
I pulled it immediately , and let it rest for about a hour or so until it reached 120'ish. Didn't want to wrap it in any way ..would only cause the meat to continue cooking !
I thought I was completely screwed for sure... With only 1 option..pulled brisket sammies.. About all you can do at that point... So I let it rest then packaged it up whole..easier to reheat it whole than pre sliced.. Taking the chance of drying out the meat while reheating.. Food saver expandable bags are perfect for saving a whole brisker or casserole in a pan for later serving or traveling.. !!
Well as the time went on I couldn't handle not know they results on the brisket ..So i unpackaged and sliced it up and repackaged poured about 3 cups of aujus allover the slices in the pan for reheating. The boudin was really spicy..So I mixed it with some dirty rice !
Unfortunately I didn't take a picture of the Boudin casserole before I packaged it up for the trip..
Here's my pictures from The first Cook on the new smoker.. I can honestly say I was mentaly exhausted after this 1st cook !!!
Cheers -
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