30 Gallon RF

love2flymn · Post by **love2flymn** » March 24th, 2014, 1:05 pm

Thanks guys.
It's a fire pit my grandpa made on the left and a mini wood stove on the right.

Post by **Rodcrafter** » March 24th, 2014, 7:27 pm

So it runs in the family.

Grabber70Mach · Post by **Grabber70Mach** » March 25th, 2014, 11:40 am

Looks good.

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love2flymn · Post by **love2flymn** » March 25th, 2014, 12:09 pm

Something like that RC

My grandpa was also the inventor and patent holder for the EZ roll up grill ----> http://www.campstovesblb.com/product/148700

Gizmo · Post by **Gizmo** » March 25th, 2014, 9:11 pm

Quooole!

love2flymn · Post by **love2flymn** » March 28th, 2014, 12:34 pm

Cooking my first brisket tomorrow. It will be my 2nd cook on my smoker. How does this sound. It's loosely based on an article I just read.

Tonight adding rub to brisket. Foil and refrigerate.
-6:00 AM Fire grill up
While grill is heating up, I will inject meat.
Crack a beer. Remember, you can't drink all day unless you start in the morning.
- 7:00 AM Grill temp should be leveled out at 225deg, meat on fat side down (Not sure about this? Will put fat side up after 2 hours)
7:30 AM - New beer
8:00 AM - More Beer
8:30 AM - More beer
-9:00 AM flip fat side up, mop/spray.
-9:30 AM more beer (you get the idea)
-10:00 AM new beer
11:00 AM new beer
12:00 PM new Beer
1:00 PM new Beer
2:00 PM new beer (this continues roughly every half hour for the duration of the cook).
I think my brisket is only about 9 lbs so I will check temp at ~4:00 (1 hour/lb).
@ 175deg I will foil. Return to grill until temp is @190 deg.
Remove, wrap in towel for 1/2 hour. Slice and serve.

Am I missing anything?

The Czar · Post by **The Czar** » March 28th, 2014, 4:13 pm

More beer.....

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Smokeone · Post by **Smokeone** » March 28th, 2014, 6:46 pm

That might work, my concern is by 2, what brisket?

Seriously tho, I would keep a little closer eye on internal temp. An hour per pound is right sometimes, sometimes it's 45 mins, sometimes it's 2 hours.

You can always wrap in towels and rest longer, but you can't speed it up.

love2flymn · Post by **love2flymn** » March 28th, 2014, 10:24 pm

Smokeone your signature says it all "Smoke and beers, Usually more beers than smoke!"

I guess my brisket is only 5 lbs. I think it was trimmed down really good already though. I think it might only be the flat as well.
Since it's a bit more thin than I though, do I still just go by temp? Pull @175 etc?

Gizmo · Post by **Gizmo** » March 29th, 2014, 3:31 am

I would suggest a 5# brisket at 225F would get foiled by about 11A - approx. 150 to 160F.
Leave foiled to 180F ish then un-foil and finish to about 200F.

Leave the fat cap down all the time. The muscle will cook on it like a plate, it will render better and the bark on all the other sides will have a better chance to firm up….. Doing it in a disposable aluminum pan will help you hold on to all that liquid goodness too ….. FWIW

And like assholes - that's just my opinion - everybody has one….

love2flymn · Post by **love2flymn** » March 29th, 2014, 12:51 pm

Thanks Giz! I heeded your advice.
Ended up not getting it on til 9:30, I'm at about 145 now. Foiling Soon.

Smokeone · Post by **Smokeone** » March 29th, 2014, 1:18 pm

Looks like Gizmo got u going. Sorry I missed your question, it's one of them days around here.

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Gizmo · Post by **Gizmo** » March 29th, 2014, 3:10 pm

Pictures! I don't see and pictures!

And S1 that day blew through here yesterday but I didn't have the heart to call and tell you it was coming ….

wait … what?

love2flymn · Post by **love2flymn** » March 29th, 2014, 7:05 pm

What's the best way to re-size files from my phone? It says they're too big. I have a couple pics of finished Q but they're on my phone and too large to upload from it.
Turned out a little dry

I did as Gizmo suggested and foiled @ 150-155 and went to the neighbors to help him with some stuff. I came back and the temp was at 290 so I'm just going to attribute the dryness to that.
Other than being a little dry, the brisket was great!!! Thanks for the advice all!

The Czar · Post by **The Czar** » March 30th, 2014, 1:21 am

If using Tap a Talk or Forum Runner it does it automatically...

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Gizmo · Post by **Gizmo** » March 30th, 2014, 7:34 am

Did I read that right? You got the core temp of your brisket to 290F?

love2flymn · Post by **love2flymn** » March 31st, 2014, 12:10 pm

Oh...Grill temp was @290 instead of 225F. Sorry for the confusion.

Found out yesterday that my smoker is definitely too small. Picked up another 30 gal air tank. This time I'm building the FB out of plate so I don't chew up 1/3 of the tank on a FB. This new tank is also a little bigger around, I think.

bluecatfish · Post by **bluecatfish** » March 31st, 2014, 1:50 pm

Join the crowd! It seems like most of the time when you are finished you find out you made it too small!

love2flymn · Post by **love2flymn** » April 18th, 2014, 4:56 pm

Added some flair

bluecatfish · Post by **bluecatfish** » April 18th, 2014, 6:17 pm

Nice handle and very unique!

Smokeone · Post by **Smokeone** » April 19th, 2014, 7:14 am

Nice!

love2flymn · Post by **love2flymn** » April 19th, 2014, 7:27 pm

Q view

Post by **Rodcrafter** » April 20th, 2014, 5:46 pm

Looks like something good to eat. Thanks

Clover Ridge Smokers · Post by **Clover Ridge Smokers** » April 20th, 2014, 7:38 pm

love2flymn · Post by **love2flymn** » June 23rd, 2014, 12:26 pm

So I keep forgetting to post this.... My FB gasket is coming off. What's up with that? I bought the gasket and gasket glue from Fleet Farm (Menards also carries it). I don't think it was the same glue that I've seen mentioned on here before. Is there better stuff or is this something that just happens? I did apply on a clean (freshly ground) rough surface. The glue itself actually bubbled up like those snake fireworks that you light and they grow.

What's the stuff I should use?

Any input is appreciated.

Thanks in advance.

SmokerBuilder.com

30 Gallon RF

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