Well, in case you didn't see earlier, I added smoker #, i think it's 5, to #theRibList family. It's a huge, insulated cabinet smoker, built by a guy in Houston. I brought it home last Saturday, and promptly gave it a Louisiana Baptism in New Orleans Saints #BlackAndGold.
The pit temperature control device that came with the pit was broken, so I took the time while I was waiting on the new fan to arrive to paint it, with the help of my brother. She came all painted up with Houston Texan's blue. I'm cool with the Texan's, but when we crossed the Sabine River, she needed to know where she now was, so we gave here the proper colors and a Fleur De Lis to go with it.
The fan arrived, but the Chinese controller is not working properly. The fan doesn't slow down enough when the pit reaches temp, so I have to use the ball valve to throttle back the temp. So, my first real cooks today are not the best test. They were, however, quite fun!
I cooked for the Widow's gathering at church today. I did S&G Chicken for them 2 months ago, and today's them was a Hawaiian Luau, so it was the all Pig Channel. #WhoDat Ribs (St. Louis cut with Generous amounts of Memphis Dust), grilled pork tenderloin, and grilled pineapple. They LOVE IT!
I have 3 practice brisket's wet-aging in the cooler, and I trimmed the first one and put it on about 1 am last night. Just Salt and Pepper, fat side down, target temp of 250. I also put on a rack of ribs at 9 pm, planning to pull them about 3.
I snoozed that alarm and when I got up at 5:30, the pit was almost at 300 and the ribs were gone - heavily dried out, burnt ribs. I haven't thrown away a rack of ribs yet...this was the first.
No worries, the 5 new racks to serve the ladies, and I throttled back the ball valve to get the temps lower. The ladies loved the ribs. They were a bit overdone. I'm used to 6 good hours on my WSM at 225. These rack were kind of thin, and they had been refrozen, so they were more dry, but the guests didn't know the better. They ate them all.
The brisket stayed on. Here is it when I wrapped it at 12:20, about 12 hours in. The flat was at 180 when I wrapped in butcher paper.
I had to leave to go mind the store, and when I did, the pit temps fell to about 175, so the brisket basically just rested at that non-quite-done temp while I was gone. I knew this would be bad for moisture when I eventually did eat this sucker.
I cranked the heat up when I got back about 4, 280ish, and let her go.
I did bring home some Lone Star when I went to pick her up. It's what Aaron Franklin drinks watching the pit sometimes, I hear.
It hit 203ish about 5, and she started resting in the sunlight.
We also put on some chicken. Here's the up close version...
And the pulled back view. There are 5 racks in the top, and 2 in the bottom. Each rack is 36 x 24. If you are adding it up, that's 30 square feet above the firebox, and another 18 feet on the two bottom racks (about 50 degrees lower temp down there). Wrapped water pans are sitting on the smoke manifold from the firebox.
Next up, the first slices!!!!
The pit temperature control device that came with the pit was broken, so I took the time while I was waiting on the new fan to arrive to paint it, with the help of my brother. She came all painted up with Houston Texan's blue. I'm cool with the Texan's, but when we crossed the Sabine River, she needed to know where she now was, so we gave here the proper colors and a Fleur De Lis to go with it.
The fan arrived, but the Chinese controller is not working properly. The fan doesn't slow down enough when the pit reaches temp, so I have to use the ball valve to throttle back the temp. So, my first real cooks today are not the best test. They were, however, quite fun!
I cooked for the Widow's gathering at church today. I did S&G Chicken for them 2 months ago, and today's them was a Hawaiian Luau, so it was the all Pig Channel. #WhoDat Ribs (St. Louis cut with Generous amounts of Memphis Dust), grilled pork tenderloin, and grilled pineapple. They LOVE IT!
I have 3 practice brisket's wet-aging in the cooler, and I trimmed the first one and put it on about 1 am last night. Just Salt and Pepper, fat side down, target temp of 250. I also put on a rack of ribs at 9 pm, planning to pull them about 3.
I snoozed that alarm and when I got up at 5:30, the pit was almost at 300 and the ribs were gone - heavily dried out, burnt ribs. I haven't thrown away a rack of ribs yet...this was the first.
No worries, the 5 new racks to serve the ladies, and I throttled back the ball valve to get the temps lower. The ladies loved the ribs. They were a bit overdone. I'm used to 6 good hours on my WSM at 225. These rack were kind of thin, and they had been refrozen, so they were more dry, but the guests didn't know the better. They ate them all.
The brisket stayed on. Here is it when I wrapped it at 12:20, about 12 hours in. The flat was at 180 when I wrapped in butcher paper.
I had to leave to go mind the store, and when I did, the pit temps fell to about 175, so the brisket basically just rested at that non-quite-done temp while I was gone. I knew this would be bad for moisture when I eventually did eat this sucker.
I cranked the heat up when I got back about 4, 280ish, and let her go.
I did bring home some Lone Star when I went to pick her up. It's what Aaron Franklin drinks watching the pit sometimes, I hear.
It hit 203ish about 5, and she started resting in the sunlight.
We also put on some chicken. Here's the up close version...
And the pulled back view. There are 5 racks in the top, and 2 in the bottom. Each rack is 36 x 24. If you are adding it up, that's 30 square feet above the firebox, and another 18 feet on the two bottom racks (about 50 degrees lower temp down there). Wrapped water pans are sitting on the smoke manifold from the firebox.
Next up, the first slices!!!!
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