Hello Everyone, I did my first cook on my smoker, and I have to say... I am very pleased. I used the Pitmaster IQ120 to keep the temps in check and a Maverick ET-732 to remotely monitor the pit temp and the meat temp. I wanted to do a test burn just to see how long my fuel would last with a full charcoal basket, so I decided to throw a fatty on there just to try it out. Wow was it good.
I stuffed it with capicola, ham, provolone, mozzarella, roasted red peppers, and spinach. Here it is just before I put the spinach on and rolled it.
I also put a bacon weave on it because, it's bacon.
Here it is after about a 2 hour smoke. Perfectly done IMHO.
Here is the finished product after a rest in a warm cooler for about 1.5 hours. That way the cheese wouldn't run out when i cut into it. Boy is it hard to be patient while waiting for meat to rest...
I was so happy with the results that couldn't wait to do my brisket.
I cooked the brisket for a total of around 12 hours at 225. I smoked it till it reached 160, pulled it wrapped it in foil, and placed back on the pit till it reached 190-195. I pulled it, wrapped it in a towel, and placed in a cooler on top of a heating pad and let it rest for 2 hours. It was the best brisket I've ever had, and I'm trying to be modest. Everyone who tried it raved about it, so I am a little proud.
Here is the result of my labor of love.
Tender, moist, sooooo flavorful. Not bad for my first brisket.
I also smoked some baby backs just so people had a choice of meat. I was happy with these too, I was just happier with the brisket.
I hope you all enjoyed my ramblings. Any questions, comments, or feedback would be greatly appreciated.
Thanks,
Mr. Shep