First smoke with new pit.

[mowin]

Elizabeth Ann (named after my mom) was delivered and seasoned on Friday.

IMG_20170804_115129560.jpg

• mowin
• Aug 7, 2017

Today's going to be wet and can't do any lawn/landscaping, so figured what a better day to fire up the pit and try different fire management techniques, and temp control as this is my first stick burner

So i dug through the freezer, and came up with chicken legs, a whole chicken, skin on pork belly and a untrimed brisket I got from a cow my cousin had butchered a few weeks ago.
I requested it "untrimed" because the last ones were trimmed so well, there wasn't a speck of fat cap. I like a little fat cap. Well this one came with more extras then i cared for. I trimmed prob 8 lbs off of it, and shaped it to kinda resemble a brisked. Im not a butcher, so go easy on me. Lol


Pic of it rolled up in a bag.

IMG_20170806_193739353.jpg

• mowin
• Aug 7, 2017

Pic after trimming and seasoning with SPOG.

IMG_20170806_195108626.jpg

• mowin
• Aug 7, 2017

Everything on the pit. Chicken and pork belly seasoned with a sweet and tangy rub.
The pan on top has all the trimmings from the brisket. I poked holes in the bottom so the fat would drip onto the brisket below.

Pit chugging along at 255-260..

IMG_20170807_085139026.jpg

• mowin
• Aug 7, 2017

 

[phatbac]

Looking Good!

Can't wait  for the finished products!

Happy Smoking!

phatbac (Aaron)

 

[cksteele]

nice pit congrats looks like the start of a great cook going on right there 

 

[mowin]

Thanks guys. Appreciate it.

Legs are done. Pulled em at 165* juicy and tender. Skin was much easier to chew then chicken off my pellet grill. Not sure why, preped the same, and cooked about the same temp. Everything has a nice color. I'll let the pork belly go for another hr or two, then wrap.

IMG_20170807_114117847.jpg

• mowin
• Aug 7, 2017

IMG_20170807_114248210.jpg

• mowin
• Aug 7, 2017

IMG_20170807_114340755_TOP.jpg

• mowin
• Aug 7, 2017

 

[hardcookin]

Awesome looking pit...nice first smoke!!

 

[mowin]

Thanks hc. Really enjoying learning the pit.

The whole chicken was pulled at 163 breast, 156 thigh.

Flavor was great. Thighs were very juicy, however the white meat was on
the dry side. This bird wasn't brined, so kinda expected that.

IMG_20170807_131957715.jpg

• mowin
• Aug 7, 2017

 

[mowin]

Pork belly came out fantastic. Pulled it when it was probe tender. Think it ended up at 202*.

Super moist and juicy. Pulled it and mixed in a little bit of rub. Didn't need any finishing sauce, it was that juicy.

IMG_20170807_163323451.jpg

• mowin
• Aug 7, 2017

IMG_20170807_163843625.jpg

• mowin
• Aug 7, 2017

Brisket is at 177 and climbing...

 

[JckDanls 07]

all looks great... grats on the new pit... may I suggest next time just put the fat above brisket straight on the grate...

 

[mowin]

all looks great... grats on the new pit... may I suggest next time just put the fat above brisket straight on the grate...

Thanks. I figured the cleanup would be easier with them in a pan. But realistically it probably wouldn't make a difference.

 

[mowin]

Brisket came out great. I wanted to pull this one and vac seal portions for chilli. So i went longer then probe tender. Pulled it at 210* and 11 hrs later. It fell apart. Lol. Flavor was great, i was worried it would have a strong smoke flavor, but it was great. I used cherry for the entire cook

IMG_20170807_201917239.jpg

• mowin
• Aug 7, 2017

IMG_20170807_201441520.jpg

• mowin
• Aug 7, 2017

I'm happy with the first cook on this pit, and my first cook with a stick burner. I learned a lot, and im sure I'll only get better with time.

Thanks for looking...

 

[b-one]

Looks like you had fun! How often do you need to add wood? How much wood did you use total?

 

[mowin]

I probably used 15-18 sticks once it got up to temp. Depending on the split, probably had to add every 40 min or so. Think oak or hickory would have lasted a little longer.

Put the meat on at 8am, added the last split at 6 pm. Pulled the brisket around 7pm.

 

[SmokinAl]

Everything looks delicious!

That's a great looking pit!

Is that a propane log starter that it has built into the firebox?

It looks pretty cool!

Al

 

[mowin]

Everything looks delicious!

That's a great looking pit!

Is that a propane log starter that it has built into the firebox?

It looks pretty cool!

Al

Thanks Al.

Yes it is a propane fire starter. I did use it to dry the pit before seasoning after I took it to the car wash to get rid of the manufacturing/cutting oils.
I went with a charcoal chimney to get the fire started tho. Wasnt sure if the RO lump was going to leave a funny smell if i used the propane.

 

[cksteele]

man looks like you had  a ton of fun firing it up the first time! totes  jealous cant wait to get a  bigger smoker like that myself,  congrats again everything looked good 

 

[mowin]

man looks like you had  a ton of fun firing it up the first time! totes  jealous cant wait to get a  bigger smoker like that myself,  congrats again everything looked good Thumbs Up

Thanks ck.

I'm definitely going to enjoy cooking on this pit.

 

[GaryHibbert]

Congrats on the new pit mowin.  I really looks great, and obviously does put out some excellent Q.

Gary 

 

[Rings Я Us]

applause-smiley-emoticon.gif

• Rings Я Us
• Aug 10, 2017

So cool..
How much ground clearance would you say is under the fire box there? It won't be scraping on any driveway inclines will it? That is sweet!

 

[mowin]

Congrats on the new pit mowin.  I really looks great, and obviously does put out some excellent Q.

Gary 

Thanks Gary.

applause-smiley-emoticon.gif

• Rings Я Us
• Aug 10, 2017

So cool..
How much ground clearance would you say is under the fire box there? It won't be scraping on any driveway inclines will it? That is sweet!

Thanks..,
I've got a 6” drop hitch on my '17 3500 RAM, and I'm still 2” nose high. So with the proper hitch, I'd have around 8” of clearance.

 

[Rings Я Us]

Ok.. nice.. that is way more than it looks in the pic.. it sure looks new and pretty. [emoji]128293[/emoji]