I did get to smoke over the weekend and planned to Q-view everything but my camera broke before I could get the finish shot! Actually just the LED screen broke and I could have taken the shot but I didn't realize it then!
I got the before shots though and the flaming brisket you see is folded in half and searing madly over a bed of lump in the fire pan I'm using in the Texas Pig Iron Smoker I recently picked up for free. I'm still having problems getting the temperature up where I want it but it's working pretty well at least for brisket. I'm gong to try a butt this weekend and see how that goes.
Once the brisket was throughly burned up I moved the fire pan to the firebox end of the pig and stoked it up with more lump and sticks. So far I've given up trying to get a read on the internal meat temp. I just keep feeding the fire for the next 20 hours or so and trust to luck. That has worked pretty well for the last three briskets now, but I'd like to get a better handle on that.
The Fatty was made from home made 1.5 lbs of my Italian sausage, filled with homemade pesto and roasted vegetable marinara sauces, handmade granoke potato pasta, fresh raw garlic cloves, kalmata olives, pepperoni slices, and a whole butt load of Regieano Parmesano cheese. All of it drizzled with EVVO and balsamic vinegar. The outside was rolled in Jeff's Rub and the whole thing was smoked for four hours. I wish I had a shot of it sliced, it was pretty, and it Tasted terrifically Italian.
There was also a version of Dutchâ€[emoji]8482[/emoji]s WBB with a bunch of Jeff's BBQ Sauce added to it, that adds a nice twist I think. I wish I could have taken a picture of it all laid out, but sXXt happened.
My camera is in the shop now I hope to be getting it back soon. At least dinner worked out well!
Jimbo
I got the before shots though and the flaming brisket you see is folded in half and searing madly over a bed of lump in the fire pan I'm using in the Texas Pig Iron Smoker I recently picked up for free. I'm still having problems getting the temperature up where I want it but it's working pretty well at least for brisket. I'm gong to try a butt this weekend and see how that goes.
Once the brisket was throughly burned up I moved the fire pan to the firebox end of the pig and stoked it up with more lump and sticks. So far I've given up trying to get a read on the internal meat temp. I just keep feeding the fire for the next 20 hours or so and trust to luck. That has worked pretty well for the last three briskets now, but I'd like to get a better handle on that.
The Fatty was made from home made 1.5 lbs of my Italian sausage, filled with homemade pesto and roasted vegetable marinara sauces, handmade granoke potato pasta, fresh raw garlic cloves, kalmata olives, pepperoni slices, and a whole butt load of Regieano Parmesano cheese. All of it drizzled with EVVO and balsamic vinegar. The outside was rolled in Jeff's Rub and the whole thing was smoked for four hours. I wish I had a shot of it sliced, it was pretty, and it Tasted terrifically Italian.
There was also a version of Dutchâ€[emoji]8482[/emoji]s WBB with a bunch of Jeff's BBQ Sauce added to it, that adds a nice twist I think. I wish I could have taken a picture of it all laid out, but sXXt happened.
My camera is in the shop now I hope to be getting it back soon. At least dinner worked out well!
Jimbo