A few of the briskets ive cooked.

Mine usually take an hour and fifteen minutes a pound.


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Use a meat thermometer. Smoke until 195 degrees. Be sure and spray with apple juice or beef broth to avoid drying it out. Smoke at around 225-250


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I use garlic, salt, pepper and a Texas bills seasoning.


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Do you use a wet pan? Fill it with broth beer and butter to keep inside pit wet.


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Sweet. Just my smoker a few weeks ago. Loving it so far. So damn good!!!


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Smokers/bbq grills are the most versatile way to cook.
 Turkeys
 Chicken
 Brisket
 Prime Rib
 Boston Butts
 Ribs.
 Chicken Wings
All pretty standard stuff. Other stuff I smoke/bake or grill-
 Apple pie- both frozen and fresh home made, with apples from the orchard
 Bread (from scratch)
 Biscuits
 Pizza
 Banana nut bread
 Baked potatoes
 Gouda
I use Mesquite, Avocado, Oak, Cherry, Peach, Plum, and Grapevines for wood, Usually with a wet tray

Steaks and burgers are best over oak or mesquite at 650* 

Dan'l
 

another pic

Do you use a wet pan? Fill it with broth beer and butter to keep inside pit wet.


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I do have a pan inside for liquid. Want to smoke some pork this weekend for pulled pork sandwiches. Any tips? Shoulder, butt


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This is my cook team.


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When I let mine rest, I wrap it in foil, then wrap a thick towel around that and put it in an empty ice chest.  I have found it keeps the meat hot without the risk of drying it out.  I think the competitors call it a faux Cambro.

 I can almost smell it.

Pork tenderloin smoked for Mother's Day!


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Smoked pork shoulder today came out good!


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