Third smoke on my $40 used Brinkmann yesterday. Loving the results and the flavor difference with the offset is crazy. It was pretty hot, about 97ish, can’t just set it and forget it and hop in the pool, like with the pellet grill. But overall a great day with the family hanging outside, swimming , smoking ribs, a few cocktails, and enjoying the summer weather while it lasts.
Slight trim and just salt and pepper.
225-250, pecan mini splits, with a few temp swings but no big deal, just let it ride and keep on drinking.
About two hours in.
About four hours in.
Wrapped for about an hour. Not my best wrap but five hours of heat and cocktails was taking its toll.
Unwrapped.
Glazed with 50/50 of Killer Hogs BBQ sauce and vinegar sauce with a bit of brown sugar.
End result after six hours or so and letting glaze tack up.
Plate shot.
Have a great week everyone.
Slight trim and just salt and pepper.
225-250, pecan mini splits, with a few temp swings but no big deal, just let it ride and keep on drinking.
About two hours in.
About four hours in.
Wrapped for about an hour. Not my best wrap but five hours of heat and cocktails was taking its toll.
Unwrapped.
Glazed with 50/50 of Killer Hogs BBQ sauce and vinegar sauce with a bit of brown sugar.
End result after six hours or so and letting glaze tack up.
Plate shot.
Have a great week everyone.
Appreciate the feedback, thanks!
