Been working on making a smoker the last few weeks on and off.
Fire box door re cut and fitted into a solid concrete firebox with adjustable air intake on the bottom right.
Made a copper and steel smoke box door. The little metal bar at the top is the damper to adjust the smoke/draft.
Today I went with a brisket. Dry rub of salt, pepper, cumin, raw sugar, paparika, mustard and a spicy pepper mix.
Once the heat was up to temp it cooked 1.5 hours a pound with no opening of the door.
Used apple wood with a few pieces of hickory for the fire and it turned out a nice smoke ring and a very tasty piece of meat. Cooked to an internal temp of 187.
Somthing to do while its snowing. Tasted buttery with a solid smoke flavor and the perfect blend of spices. Very happy overall.
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