So a friend and I set this weekend aside for a good cook. He and I were both off Friday and Monday which allowed us to go a little over board.
We cleared the butcher with an 8lb pork shoulder, 2 full slabs of spare ribs, 2lbs of fresh pork sausage and a 6lb brisket flat.
All meats were rubbed the night before and wrapped. Sausages would get smoke only.
3am alarm sounds.
Grill setup included, my 22 inch SSP, my friend's 22 inch kettle, and an old Brinkman bullet smoker that has had many years an mods (most of which keep it barely operational).
The SSP would be handling the brisket and later the sausages. Briquettes and cherry wood chunks banked to one side with fire bricks creating an indirect heat barrier. Bottom vent cracked open only a sliver, with the Maverick Tip Top Temp handling the temperature. (see my take on the performance of this contraption in the product review area)
The 22 inch kettle would handle the pork shoulder. Snake method used along with apple wood chunks.
The Brinkman Frankenstein got rib duty. Electric coil to provide heat and an A-Maze-N pellet smoking tray filled with pecan wood pellets.
This was my view at 5:30 Monday morning...
Roughly 11 hours of smoke time later...
Was a great day.
Cheers, TheBigDawgFL
Topic: Independence weekend cook... (Read 924 times)
