Holiday Wishes

And the same to you and yours and everybody else!

Really appreciate your efforts with the site.
I know i can get good info/leads/solutions at this site, always!

Thanks again and (from the fifties) Have a cool yule and a frantic first!

 

Merry Christmas everybody.Hope Santa is good to everybody

 

A Merry Christmas to you and a Happy New Year Arie. It's the 25th. here already and I gave my wife her Christmas present - a REVERSING CAMERA for her car I wonder what's for dinner???

 

Happy new year everyone! another year to make it right

 

Hope all had a great holiday season!

I smoked 4 pork shoulders to celebrate the new year.

 

Is that a 22" Weber kettle grill? Great modification adding that second cooking surface!

 

I have a New Braunfels Black Diamond Smoker. Smoked Beef Briskets in it many times. The only drawback is it takes 14 to 16 hours to smoke.

 

So you have a horizontal smoker, LJ? Never tried one yet, but they are popular on TV shows. If you are smoking beef brisket, you are in good company. I have tried smoking smaller cuts of brisket, but they came out tough & dry compared to pork shoulders.

For what it's worth, I have an 18.5" Weber Smoky Mountain (WSM) smoker and an 18.5" Weber kettle grill. I do the majority of my smoking on the WSM however.

 

Yes. I usually do the brisket at approximately 185 degrees. You have to do it very slow. You have to fill the fire box numerous times in order to keep the temp constant. The trick is adjusting the damper and the air flow to the fire box. You have to stay close to the smoker.

 

Your smoker temp runs at 185, or do you pull the meat at 185 ? I was under the impression that meat smoking temps need to be between 200 and 275 or the meat would dry out.

For what it's worth, here is a pork shoulder rub that I have fell in love with. Never tried the sop yet...

The Renowned Mr. Brown Recipe - Food.com

Southern Succor Rub

• 6 -8 lbs boston butt, trimmed of excess fat to 1/4 inch.
• Southern Succor Rub.
• 1⁄4 cup fresh ground black pepper.
• 1⁄4 cup paprika.
• 1⁄4 cup turbinado sugar.
• 2 tablespoons salt.
• 2 teaspoons dry mustard.
• 1 teaspoon cayenne.

 

I found my 18.5" WSM at Wal-Mart for $200.00. Craigslist is a good source of used Weber products.

 

It runs at 185.Watch the color of the smoke whitish grey you're ok when the smoke starts getting a dark blackish grey you're not ok. It's time to refuel the fire box. I know when it's done by feel. It is hard to explain what it feels like. I usually use 2 forks the pulled the meat apart. When it's ready it will pull apart quite easily. The first part that's ready I make pulled pork. the brisket itself will not be finished for another few hours.

 

I assume you're talking about creosote? I've had issues with that myself. A lot of folks toss chunks of smoke wood on top of the fire pit and smoke away, but that method tends to give me heavy smoke you are referring to, and it leaves a yellowish stain on the grill and meat (actually tastes like a telephone pole smells). I assume the hotter the wood gets, the more likely it is to give off creosote. If you are controling creosote in a horizontal smoker, you are doing great.

I fixed my problem by placing wood chunks in the fire pit grate before filling the WSM's ring with charcoal - preferably lump. I then light a small load of coals and place them on top of the heap and let the slow burn begin.

 

I thought used Weber products were available in your area. Maybe not.