creek bottom
Smoking Fanatic
Well, got to use my new A1 Competition Smoker this weekend. Got the 4 butts (each 8-10 lbs.) and a 12 lb. packer that I trimmed to about 1/4" fat cap on about 10 AM. I never thought to put the temp probes of my Inkbird on the bottom grate where I had the meat. I just figured on relying on the thermometers on the doors of the cooker. Big mistake! The whole time I thought I was cooking at 275. 2 of the butts came off great at about 8:30 PM. The other 2 butts and the brisket I had to finish in the oven yesterday because it started pouring rain at 10 PM and they wouldn't get up to temp (plus I had had enough beers and didn't feel like playing in the rain). I decided to put the temp probes on the racks yesterday as I heated it up to clean it. BIG difference between top and bottom grates and even left to right of bottom grates (firebox side is left side). Anyway, lesson learned.
Everything actually turned out great. Big family dinner last night and I brought some to work today and everyone says it was fantastic. Sorry I didn't take finished meat pics, I was a little frustrated... The 2 pics below are right at beginning, about 10 AM and the other is at about 3 PM...
Everything actually turned out great. Big family dinner last night and I brought some to work today and everyone says it was fantastic. Sorry I didn't take finished meat pics, I was a little frustrated... The 2 pics below are right at beginning, about 10 AM and the other is at about 3 PM...
