- Sep 15, 2012
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- 14,862
I guess in the smoking world one must learn to roll with the changes. It started off a little overcast here with the occasional light drizzle. So I decided to fire up the WSM and start a butt and a flat that I had defrosted. Then about an hour or so into the smoke it started raining cats and dogs. Nobody was around to help me get the eazy-up(ya that name is an oxymoron) up so I had to get the smoker into the garage, and quickly. First I separeted the body and lid from the base and placed it on the ground. Not wanting to lose my charcoal I grabbed my wifes oven mitts and brought the base into the garage. Then went out for the body and lid. Few, all's well except my temps rose a little. Once stable I had TBS rolling again. Except now everything in my garage smells like a smoke-house and we have someone coming over today to buy our pool.
Sorry no before pictures as I wasn't originally planning on posting this smoke:
Brisket Flat fresh off the smoker in it's pan: It was about 7 pounds pre-trimmed.
The Butt was about 9.5 pounds.
Bone out:
...and pulled:
Brisket sliced:
All in all this came out real good. The pork is excellent. The brisket I think was a couple of degrees over cooked. It was juicy and tender but fell apart rather easily. I definetly need a better knife to cut thru the bark.
Smoked at 260* for about 10+ hours. Both meats were started on the top grate. Then when I wrapped them up the flat went on the bottom grate and the butt on the top grate. Wood was three good chunks of hickory and one large apple chunk.
Thanks for taking a peek.
Chris
Sorry no before pictures as I wasn't originally planning on posting this smoke:
Brisket Flat fresh off the smoker in it's pan: It was about 7 pounds pre-trimmed.
The Butt was about 9.5 pounds.
Bone out:
...and pulled:
Brisket sliced:
All in all this came out real good. The pork is excellent. The brisket I think was a couple of degrees over cooked. It was juicy and tender but fell apart rather easily. I definetly need a better knife to cut thru the bark.
Smoked at 260* for about 10+ hours. Both meats were started on the top grate. Then when I wrapped them up the flat went on the bottom grate and the butt on the top grate. Wood was three good chunks of hickory and one large apple chunk.
Thanks for taking a peek.
Chris