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Cooked my first brisket last weekend, and I gotta say it was magical. I used my own rub recipe, and an offset smoker I got off KSL for $25 and modified.
I do believe this was my epiphany meat, and I am now addicted. Next step getting the nerve to compete.
Just jump in with both feet... The water is fine!
Looks awesome... I wouldn't worry about competing... I did my first backyard a couple weeks ago and had a blast. Everyone was super nice and helpful plus I love the sweet smell of BBQ that fills the air. Smile

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Looks awesome! We're thinking about doing our first brisket this weekend too Big Grin Hope it turns out as nice as yours did! Smile We are signed up for the judging class, hoping to learn more before diving in to competition, hopefully we'll get our "UDS" temps and everything figured out by then Huh LOL

Again, congrats! Big Grin
(08-08-2013 08:50 AM)smokingunsbbqpit Wrote: [ -> ]hopefully we'll get our "UDS" temps and everything figured out by then Huh LOL

Again, congrats! Big Grin

What's happening with your UDS temps?

What else do you need to figure out?
(08-08-2013 01:55 PM)SoEzzy Wrote: [ -> ]
(08-08-2013 08:50 AM)smokingunsbbqpit Wrote: [ -> ]hopefully we'll get our "UDS" temps and everything figured out by then Huh LOL

Again, congrats! Big Grin

What's happening with your UDS temps?

What else do you need to figure out?

We've just got the fuel barrel attached and first didn't have enough heat, too small of hose connecting them, then we went too big, now, I think we may be on the money with 2 of the smaller hoses we originally had only one of, but thinking we need to relocate our temp gauge, now its mounted kinda high and we've noticed on most they are mounted closer to the actual cooking/smoking surface. Also, as you can see in our profile pic, the burner barrel is next to the smoker barrel, thinking of flipping it to its side and mounting kinda underneath on the backside of the smoker with two 4" inlets for smoke/heat... assuming we will conduct heat from the burner barrel to the smoker barrel and use a hella lot less wood for the heating portion... Correct???

Also, we need to seal our smoker barrel a little bit better, thinking of that rope stuff they have on wood burning stove doors? Any other options or ideas for that?

Thx for asking, we need all the pointers we can get!
Christina Heart
(08-08-2013 02:42 PM)smokingunsbbqpit Wrote: [ -> ]We've just got the fuel barrel attached and first didn't have enough heat, too small of hose connecting them, then we went too big, now, I think we may be on the money with 2 of the smaller hoses we originally had only one of, but thinking we need to relocate our temp gauge, now its mounted kinda high and we've noticed on most they are mounted closer to the actual cooking/smoking surface.

Once you get it "right" or working you'll know what that takes, there are some formula's out there for offset and reverse flow design, you might run the numbers as your pit is effectively an offset. http://www.thesmokering.com/forum/viewtopic.php?t=20871

You can either move the thermometer down, or use an oven shelf thermometer to make sure you know the difference between the grate temperature and what it's reading on the higher one.

Quote:Also, as you can see in our profile pic, the burner barrel is next to the smoker barrel, thinking of flipping it to its side and mounting kinda underneath on the backside of the smoker with two 4" inlets for smoke/heat... assuming we will conduct heat from the burner barrel to the smoker barrel and use a hella lot less wood for the heating portion... Correct???

Look for the BigBaby design. http://www.thesmokering.com/forum/viewtopic.php?t=39501

Look at the double barrel smokers, with 1 x 55 gallon under another 55 gallon, I think the kits run 8" pipe, so if you are using 2 x 4" you are at about 1/2 the amount they think you need.

Quote:Also, we need to seal our smoker barrel a little bit better, thinking of that rope stuff they have on wood burning stove doors? Any other options or ideas for that?

Thx for asking, we need all the pointers we can get!
Christina Heart

You can also use high heat silicon sealant, mark the area around the door that you want to seal, using a tube of sealant pump out a line of sealant inside the marked area, cover with saran / plastic wrap, grease the other side (the door), with PAM and press the door down onto the covered sealant, and leave it alone for 2 or 3 days, when you come back to it, the sealant should have set up, and you can remove the saran wrap.
(08-08-2013 08:50 AM)smokingunsbbqpit Wrote: [ -> ]Looks awesome! We're thinking about doing our first brisket this weekend too Big Grin Hope it turns out as nice as yours did! Smile We are signed up for the judging class, hoping to learn more before diving in to competition, hopefully we'll get our "UDS" temps and everything figured out by then Huh LOL

Again, congrats! Big Grin

I had a hard time keeping my temps up, and regulated the first few test runs I did. Look on line, and sounds like you are getting some good tips here. I found some good mods on line that have really helped.
(08-07-2013 07:47 AM)JD Estes Wrote: [ -> ]Cooked my first brisket last weekend, and I gotta say it was magical. I used my own rub recipe, and an offset smoker I got off KSL for $25 and modified.
I do believe this was my epiphany meat, and I am now addicted. Next step getting the nerve to compete.

I had a similar experience; my first brisket turned out so well that I was left wondering why I had wasted so much time with all of the other types of meat. Looks good!
Congrats, Nice bark, that looks tasty. I was a basket case when I done my first one. I under cooked it and talk about eating leather. Must have chewed on that thing for a week.
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