Ok so I finally got my smoker built. Its a reverse flow made out of a couple air tanks. I will have to do a build thread on it for anyone that wants to check it out. So anyway, this is what I have accomplished over the summer. My first brisket. 19 hour smoke at about 225 degree. Turned out real Juicy and flavor full. Also tried my hand at burnt ends. They were gone faster than a plate of fresh baked grandma's cookies...
Next up is my first pork butt. I was a little worried about it being dry. So I injected and dry rubbed the day before and wrapped up tight in the fridge with plastic wrap. I used hickory and apple wood on this. Turned out very nice as well. I misted about every hour with apple juice and it gave me a great bark. I don't have any plate views, but this thing basically just fell apart as we turned them into pulled pork sandwiches.
Last but not least, I decided on a double smoked ham for Christmas dinner. I ran into problems right from the start as the ham was to tall to fit in the door of the smoker. Only thing I could think to do was to whack off the top. Well it worked out great. I smoked this at 225 degrees until it reached an internal of 145 degree. about 45 minutes prior to being done, I gave it a mop bath in a maple glaze. now we don't usualy like ham, but I couldn't get my wife to put it down.lol. Anyway. that's it for the year.
Thanks for everyone that's ever contributed on these forums. I have learned everything I know about smoking here, and if it wasn't for you all, I wouldn't have made these great dishes., Thanks again.
