EdB Posted March 3, 2012 Posted March 3, 2012 Didn't go fishing today due to blown out rivers and raging wind so I stayed home and fired up the smoker. Low and slow!
EdB Posted March 3, 2012 Author Posted March 3, 2012 The fatty and brown sugar spam should be ready for lunch and the pulled pork and ribs should be 4:00 to 5:00PM, come on over.
mattmishler Posted March 3, 2012 Posted March 3, 2012 Hey, wheres all your white crap in the background.
EdB Posted March 3, 2012 Author Posted March 3, 2012 No snow here, just a ton of rain to blow out the rivers, how much snow did you get up your way?
GLF Posted March 3, 2012 Posted March 3, 2012 Looks nice Ed! I just ate lunch,and now I am hungry again.
Line Dancin Posted March 3, 2012 Posted March 3, 2012 I need to do a brisket again maybe next saturday since i am going to be home.
Priority1 Posted March 3, 2012 Posted March 3, 2012 Ed, You could take ole Justin Wilson's place on TV. Everything looks so appetizing. I can smell the aroma over the web. I like your smoker. Do you have more than one tier? Show use more pics on the 55 gal drum smoker. Ed Bs Smokin 101.
EdB Posted March 3, 2012 Author Posted March 3, 2012 I'm on the Jackson County Washtenaw county line in Waterloo, want me to PM the address Ken;) The smoker has 2 racks, I have a drip pan underneath today but I can run two racks of food if needed. More than we eat on the racks going now but those pulled pork sandwhiches will be good for lunch this week. I foiled the ribs a while ago, the butt is at 160 degrees. I want it to be 190-200 and it falls apart for pulled pork. I didn't take any pics when I built mine but this link below shows how to build them and a few pics of some very nice home builds. We have this BBQ/fishing event in St Joe every spring and I learned a lot from the competition BBQ chefs that come to it every year. Building a basic drum smoker: http://www.theqjoint.com/forum/showthread.php?3165-Building-a-basic-drum-smoker-(UDS)
EdB Posted March 3, 2012 Author Posted March 3, 2012 The ribs came off and the brown sugar pineapple goes on.
mattmishler Posted March 3, 2012 Posted March 3, 2012 We got 6-8 of this white stuff in the last 24hrs
JWheeler Posted March 3, 2012 Posted March 3, 2012 Good job Ed...that looks damned good!!!Swoop me up, I think Edb will need some help, and I love to help:grin:
grumman184 Posted March 3, 2012 Posted March 3, 2012 Looks like that stuff will make your tounge slap your eyeballs out
Priority1 Posted March 3, 2012 Posted March 3, 2012 We got 6-8 of this white stuff in the last 24hrs Matt better you than us. We got plenty of rain last night and some snow this afternoon but it melted as quick as it fell. We had some thunder and lightning last night.
Phishy Posted March 4, 2012 Posted March 4, 2012 looks great!! nice job.i think i just found my new smoker, i have a brinkmann that i modified for better heat control, i have gotten really good at using it,3-4 hours at 175 -200 with charcoal and apple wood chunks but it is too small, i can only fit one turkey, or one large king, not enough room to do sausage or more than one thing at a time.thanx for the link
Just Hook'n Posted March 4, 2012 Posted March 4, 2012 OMG, that is not even fair. My mouth is watering and probably won't stop for days. I'm not even sure what kind of "porn" to call that.Maybe a new term - smoker porn.
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