PICKED up a brinkmann smoke n pit

[kenkatie]

so we picked up a smoker last night and i am going to build it tonight looking for advice and tips on building it. its a smoke n pit brinkmann i am going to use the high temp silicon on all seams and bolts what else should i do to it? once its built hat would be a good test for it?

 

[rayray2316]

Hey my friend I have one of those little fellas, I use Lazzari mesquite with cherry or pecan chunks ( soaked for 1/2 hr. before smoking starts. I drilled three 1/2 holes in the bottom of the fire pan for ash and air flow, fill your water pan only 3/4 from the top and line with foil ( boil over and easier to clean. Put the meat on the top grate, I have put two 8 lbs. shoulders at the same time, just leave a little space between the meat for smoke. Do not I MEAN DO NOT remove the lid if at all possible, I cook them for 10 to 11 hrs and then lift the lid check the temp. When your shoulders are at 165 to 170 I remove wrap and in foil with a little apple juice between the meat and foil wrap twice put in the oven until internal temp is 200 to 205, fall off the bone (smack your mama) just a pun in the mouth taste. I have done this way and am ready to leave on for 15 to 16 hrs for full cooking next. Hope this helps, happy smoking
 

 

[oldschoolbbq]

Kenkatie ,

 to the SMF. Glad to have you on board.  As rayray said , leave the lid on to help contain the cooking environment . Now I don't wrap my Butts , but that's a preference , as I like a lot of Bark.

I judge my time in at 1.5hrs./lb. of uncooked , bone-in , weight @ around 225*f , feed the fire only and watch the temps. , ET-732 , when I hit the temp. I want , I pull it and then wrap it to rest. Turns out tender and juicy. You have a water source , so moisture shouldn't be a problem going un-wrapped the whole way.

Rayray , you're on your way to great Bark and Delicous PP.  Mine will do this when I press on them ...

Nice and juicy with a bone pullin' tenderness , even in bunches...

   

Have fun and...

 

[brdprey]

ummmm when did the smoke n pit get a water tray and i was unsure about the extra grate levels?

just messing but if you search the forum youll find quite a few people that have done mods to your smoke n pit

as well as your test run should be brisket and them injected hot wings i just seen recently.

looking forward to the q.view.