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1st cook on new smoker -

Discussion in 'General Discussion' started by Burner76, Jun 14, 2018.

  1. Burner76

    Burner76 Fire Starter

    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 -

    Attached Files:

    dcecil, noboundaries, BKING! and 2 others like this.
  2. phatbac

    phatbac Master of the Pit

    Nice smoke! Have any pics of just the smoker by itself? or pics of the smoker and meat that shows the smoker better?
    Good job!

    Happy Smoking,
    phatbac (Aaron)
    Burner76 likes this.
  3. Burner76

    Burner76 Fire Starter

    Sure do.. Thank you..

    Yes Sirrr , Happy Smokinz !

    Cheers -

    Attached Files:

    noboundaries and phatbac like this.
  4. gmc2003

    gmc2003 Master of the Pit

    Nice looking feed bag you smoked. I'm sure your relatives will enjoy it. Sorry to hear about your wife's granny.

    No great loss missing the Astro's game. Now if it were the Yankee's then it would be a cause for alarm.:)

    Point for sure.

    Burner76 likes this.
  5. joedube70

    joedube70 Meat Mopper

    Nice job man!
    It is always a good time firing up / learning a new cooker. The beers are an added bonus. :)
    Burner76 likes this.
  6. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Congrats on the new smoker, it looks like a great rig!
    It sure didn't take you long to dial it in!
    Everything looks delicious!
    Burner76 likes this.
  7. BKING!

    BKING! Meat Mopper

    I was seriously considering that smoker in my line up. Nice story by the way and now I’m gonna have to smoke some sausages this weekend lol
    Burner76 likes this.
  8. phatbac

    phatbac Master of the Pit

    Btw i wanted to mention this...nice looking smoker with a good smoke!

    Happy Smoking,
    phatbac (Aaron)
    Burner76 likes this.
  9. jbellard

    jbellard Smoking Fanatic

    Looks like you’ve got it under control there!
    Burner76 likes this.
  10. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Everything looks fantastic! Like!
    Burner76 likes this.
  11. Burner76

    Burner76 Fire Starter

    Thanks Chris !

    Cheers , Greg
  12. Burner76

    Burner76 Fire Starter

    Thanks Al , I'm Still trying to work out all the kinks on the smoker..first go around wasn't to bad but i couldn't just load and go ! I had to babysit it and really watch the temps . Twards the end of the brisket the smoker ran hot real fast and got me.. One minute I'm good..next thing i know i have a brisket with a internal temp of 205.. Luckily the brisket held together and was still able to get some good slices and burnt ends..
    But I'm at it again today as i speak..got a 14lb brisket on the smoker..

    Cheers , Greg
  13. Burner76

    Burner76 Fire Starter

    Thanks ! So far it's not a bad backyard smoker . The welds are solid but the firebox door and the lid needs some high heat sealant to get a full airless fit. Holds temp good buy uses alot of fuel to keep it going on long cooks. Cooking my 2nd brisket on it today ..

    Cheers , Greg
  14. Burner76

    Burner76 Fire Starter

    Thank you...

    Cheers , Greg
  15. Burner76

    Burner76 Fire Starter

    Somewhat..Today is another test hit with it..I have a 14lb brisket on now..

    Cheers , Greg
  16. dcecil

    dcecil Master of the Pit SMF Premier Member

    This looks like a great cook and that is an awesome cooker. Big Like
    Burner76 likes this.
  17. Burner76

    Burner76 Fire Starter

    Thanks Dcecil !
    Here's a picture of my 2nd go around with brisket on the new rig..This time instead of slow n low 225 temp for 3/4s of a day/night , I decided to cook at a little higher temp to shorten time . I've read about it from forums and people's opinions who done it before. I know competition cooks don't have that kind of time for cooks so they use a higher temp and cruch wraps .. This 14lb brisket i cooked for 8 hrs and took off the smoker when the internal temp hit 190ish..

    Attached Files:

  18. dcecil

    dcecil Master of the Pit SMF Premier Member

    Looks awesome
    Burner76 likes this.

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