Another smoker junkie

[Joe Valencic]

Well, after vacillating for months about which smoker to buy to see if I wanted to get into smoking my din-din, I bought the Brinkman Gourmet Electric smoker for a paltry $69.97 + tx.



It took about 40 minutes to assemble, and I put it through a 2 hour "seasoning" burn. I then filled the water pan with water and put on a 3# pork butt that I deboned, tied and put a rub on and had in the fridge for about 5 hours. Six hours later it was at 170F and ready to eat.



I let it rest for about 1/2 hour then took a few slices just to taste it...



I could not believe how juicy the meat was, and the flavor from he rub and the hickory smoke was excellent.

I think I'm hooked!

[ohiotuber]

Joe,
Nice pics & you are indeed hooked. Get down here to fish & I'll give you a couple/few BBQ books......I'll also share my brisket & sauce recipes.
Mikey

[Eight Thumbs]

Joe,

I've got the exact, same Smoker and use it all the time. In fact, this is my third smoker over a lot of years. Wait until you smoke a small turkey or a couple of chickens. You won't believe how good they are. Have fun with your new toy! 8T

[Steve Molcsan]

Hey,

Pork butt


Your killing me with all this food stuff, my cookie jar remains full
because of you and now this....

Good stuff...

Have a smoky and wonderful weekend.

[Red Diamond]

pork butt looks great but i think when you post food that looks that good you should send samlpes to all who read your thread. yum yum

robin

[mashtom]

Nice looking smoker! I have a different model Brinkman and love it. The first few years I tried smoking everything including: cheese,nuts,habaneros,olives,eggs,cornish hens,bluegills,bacon,mushrooms and on and on and on. Point being it open a whole new world of culinary delights. Meats come out tender and juicy, different woods give different flavors. Slow cooking in gerenral gives benefits to mostly everything! Whew....I better let it go at that, it's time to soak some wood!!!!


P.S. Try smoking some peeled hard boiled eggs!!!!

[Joe Valencic]

Nice looking smoker! I have a different model Brinkman and love it. The first few years I tried smoking everything including: cheese,nuts,habaneros,olives,eggs,cornish hens,bluegills,bacon,mushrooms and on and on and on. Point being it open a whole new world of culinary delights. Meats come out tender and juicy, different woods give different flavors. Slow cooking in gerenral gives benefits to mostly everything! Whew....I better let it go at that, it's time to soak some wood!!!!


P.S. Try smoking some peeled hard boiled eggs!!!!

This is what I was afraid of....

[brhoff]

Your killing me...my smoker is about 4 hours from here...8 hour round trip and wouldn't fit in the car last trip out.

Ughh...I want it.

Can't wait to try some Pastrami in it....the royalty of all meats.

[waynep]

I love smokers. I had a Brinkman charcoal smoker for years. It's still on the carport but does not get used. I now use a Web Smokey Mountain Smoker. It's great, in fact there are 12 racks of ribs on it now, as I type!

[hap]

Cornish game hens in a hot smoker (140F) after a soaking are referred to around here as "Those Little Birds Good Enough to Roll In."