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  • 2 weeks later...
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I got into a hobby, if you want to call it that,  about a couple years ago. I went and purchased a smoker and decided to give it a try. Not a pellet or disc but a real log fire smoker. I don't know wh

Here is mine. I made it 25 years ago from international gas transmission line pipe. Mounted it on separate platform with a center peg so that I can swing it around 360*. Once it heats up it can do a s

If I had all the money I've spent on "disposable" grills over the years, I could buy 1/5 of DavidH's system.  🙂 You guys know - all of the gas grills that are great the day you first use it and then s

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  • 1 month later...

Did a first for me - a 5lb. brisket using a rub and cooked in a different manner than usual. Normally I smoke a 12 - 15 lb. brisket and I don't use a rub. I smoke the brisket for 4 - 6 hours, then cook on the 225° setting for another 6 - 8 hours. For this little guy I put a rub all over the meat side the night before. I smoked it for 3 hours and then cooked it for 2 hours at the 225° setting and then raised the temp to 250° and cooked it for another 2 1/2 hours.

 

The smoke ring is impressive and it was juicy and tender as can be. However, I couldn't tell that I had used a rub on it - and I used a lot.

 

Brisket Rub.jpg

 

Brisket.jpg

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