Currently building a 325gal RF.

[Big T]

Looks like a great first cook to me!!

[Rodcrafter]

Looks like a great place to start. There wasn't much brisket left so I guess it was good. lol

[TheCapps]

It was all good.

I burned two wheel barrows full of wood in 13 hours. Figured out the thinner split logs worked better for me. The larger splits would just take too long to burn. But it was a bit wet too, that's why I decided to fill up the warming cabinet with wood. It helped dry it out. I was happy to see the wc ran really close to the main cc as far as temp goes. I had the cc to wc damper wide open and the fb to wc fully closed. It was a good run to gain experience with my pit.


Dreams don't come true...Until you wake up and go to work.

[Rodcrafter]

Every cook will add to your experience if you pay attention.


Making memories!

[temurf]

You and your cooker have just started a beautiful relationship.
It will get better and better as you two get to know each other.
Congrats on the great looking Q.

[TheCapps]

Time for some brisket redemption. I way over did my first ones I attempted. Lessons learned, don't over trim (the first ones I removed most of all the fat I could, leaving only intramuscular fat). This time I didn't go all crazy, I left roughly a 1/4" on the fat side.

This brisket I purchased from a small butcher shop, I can really tell the difference in quality, not a ton of fat, no oxidized meat to trim off, all around a much better brisket than the res. Depot one I got the first time around. A bit more on the price per pound, but if I can get a better end product I would say it is very much worth it.

The brisket trimmed, rubbed and on the pit



I figured why not throw on a couple butts.

And later in the day I have a few racks of ribs to go on for about a 4 hr cook.


Dreams don't come true...Until you wake up and go to work.

[ajfoxy]

Very nice. Look forward to part two... the just before you eat it part...

[TheCapps]

Very nice. Look forward to part two... the just before you eat it part...

You got it, I will take some just sliced pictures.


Dreams don't come true...Until you wake up and go to work.

[ACC]

WOW! What a great build!

[TheCapps]

Burning good and clean, mix of hickory and oak today.


Dreams don't come true...Until you wake up and go to work.

[Rodcrafter]

[TheCapps]

4hrs in brisket is at 135deg. Spraying with apple juice hourly now. Looking good so far.


Dreams don't come true...Until you wake up and go to work.

[Big T]

Those are some pretty blue skies. I wanted to cook this weekend but it has been raining for a solid week and isn't expected to stop until mid week. Good luck on the turn out of your cook!

[TheCapps]

Those are some pretty blue skies. I wanted to cook this weekend but it has been raining for a solid week and isn't expected to stop until mid week. Good luck on the turn out of your cook!

We just got over solid rain for days last week, taking advantage of it while I can.


Dreams don't come true...Until you wake up and go to work.

[TheCapps]

Nearly 9 hrs in I just pulled the brisket at 172 and wrapped it in foil.




Also through on some ribs at 2pm. Figured while I have the smoker running and I have plenty of room, might as well try something I have never done before.

Yesterday I smoked some boneless chicken breasts, they turned out great. that was another first for me. I usually do whole chickens, but I had a time crunch to get to a party yesterday.




Dreams don't come true...Until you wake up and go to work.

[Big T]

Man that looks good already!!

[bluecatfish]

Looks really good. How did you do the chicken breasts?

[TheCapps]

Looks really good. How did you do the chicken breasts?

They were the Walmart boneless breasts, they always seam to be huge, I seasoned them with Montreal chicken seasoning, ran smoker at 225 had them on for an hour and a half then wrapped them individually with foil and kept them on the smoker as the wood was burning out just to keep them warm till we left to go to our friends house. They were super tender and shredded apart easily. I also through on some pre marinated spicy breast filets that I got from a local meat market, they were a lot thinner so they were only on an hour before wrapping and then stayed on keeping them warm.


Dreams don't come true...Until you wake up and go to work.

[bluecatfish]

Thanks. May try some tomorrow while smoking some thick cut pork chops.

[TheCapps]

Just a few more degrees to go on the brisket.

I pulled the butts and wrapped them;


Pulled the ribs and wrapped them;


Mouth is watering now. Can't wait to slice into the brisket, I bought me a new 12" slicing knife and a cutting board on Friday anticipating my next brisket.


Dreams don't come true...Until you wake up and go to work.

[ajfoxy]

That is looking good just there.

[TheCapps]

Amazing! This is what it is supposed to be like! I think I did much better this go around. Picked up on a few more tricks or learned some more with using the pit.

Brisket unwrapped, total time on the smoker 11 hours, 1.5 hrs in the cooler resting.

Pretty slices.

Hang test, passed.

Some flat.

The point.

The butt unwrapped.

Bone out clean.

Bear paw pulled. Butts were on 12 hrs. Wrapped when the fat cap started to crack open.

The ribs unwrapped.

Pull apart easy, but not over done, seems just right to me anyway. Ribs were on 4 hours total 2 hours wrapped.



Dreams don't come true...Until you wake up and go to work.

[Big T]

I just finished eating supper but I'd take a slice of that brisket

[ajfoxy]

Now that is some fine looking Q.

[temurf]

Awesome looking Q.