Brisket and Pork Butt

[jkokes]

Started these a few hours ago, yall said you like pictures and I like pictures too. It has been a while since I have done a brisket and never smoked a pork butt. Hope all goes well today. I made some modifications to the pit this week, so I am still tring to dial her in.

[CypertJ]

Both of them are looking mighty fine.

What's in the bowl, apple juice?


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[jkokes]

Just water, I don't use anything fancy.

[k.a.m.]

jkokes, the brisket and Butt are looking mighty Happy resting on your grate. I will be watching for some more pics and updates.

[ChileFarmer]

I agree they are looking mighty happy. That butt is coming along fine. CF

[big dan]

How has that smoke stack extension been working out for you?

[Davidtxs]

What all did ya modify ? I have a smoker close to yours, I did a few I ran the exhaust down to grill level and put kinda a damper at the firebox entrance to point the air UP then it goes down and across the food then back under the grate to the exhaust. Seems to work well now if I can only stop the leaks,

[jkokes]

Pulled Pork done, Brisket still going. Brisket was two pounds bigger.

[BluDawg]

Nicely done

[Swamp Donkeyz BBQ]

Good looking grub!

[jkokes]

big dan: I wasnt happy with the extension. The fire was running good, I feel like I used more word than normal, but I couldnt get the temp to hold 225 in he cook area. I think since it was creating such a draft it was sucking cold air in from around the lid, because it does not seal with a darn. In the last couple hours of cooking I hammed the extension down in to the cook area to about 4" above the grate. (Pitcure to follow this week). I think this helped, the guage came up. But I didnt cook with it long enough to see if it really makes a big difference.

Davidtxs: I have added the stack extension, see explain above to see my thoughts, sounds like I am going more your direction and lowering the intake. I took one the cast iron cooking rakes that came with the firebox and replaced the crappy fire rack. I added little bricks under it to raise it to the center of the air intake. I also added a piece of foil as a deflector, it is just pinched between the first two grates and angles down. It helps it allows me to cook on 2/3 to 3/4 of the cooking area and not burn the food. I am interested in seeing pictures of your dampener always looking to improve. Iam going to start looking around for some kinda heat same gasket to help seal it. (i will post pics to show my mods.)

I will slice and taste the brisket tonight, was to full after the awesome pulled pork, to even thing about the brisket.

[jkokes]

Brisket taking a break in the cooler. I didnt get any pics of me slicing it, but the taste and texture were exactly what I wanted. It just got a little blacker on the outside than I wanted. More practice needed.

[jkokes]

big dan: I wasnt happy with the extension. The fire was running good, I feel like I used more word than normal, but I couldnt get the temp to hold 225 in he cook area. I think since it was creating such a draft it was sucking cold air in from around the lid, because it does not seal with a darn. In the last couple hours of cooking I hammed the extension down in to the cook area to about 4" above the grate. (Pitcure to follow this week). I think this helped, the guage came up. But I didnt cook with it long enough to see if it really makes a big difference.

Davidtxs: I have added the stack extension, see explain above to see my thoughts, sounds like I am going more your direction and lowering the intake. I took one the cast iron cooking rakes that came with the firebox and replaced the crappy fire rack. I added little bricks under it to raise it to the center of the air intake. I also added a piece of foil as a deflector, it is just pinched between the first two grates and angles down. It helps it allows me to cook on 2/3 to 3/4 of the cooking area and not burn the food. I am interested in seeing pictures of your dampener always looking to improve. Iam going to start looking around for some kinda heat same gasket to help seal it. (i will post pics to show my mods.)

I will slice and taste the brisket tonight, was to full after the awesome pulled pork, to even thing about the brisket.

Here are some pics.