My Birthday Supper... Couldn't do it during the week day.... Don't really care for a restaurant cooked steak... Prefer my slow cooked steaks ... Plus beer is cheaper at home...
Smoked a rack of baby backs, finishing them off in the oven with some honey butter and I got some baked beans simmering
Just put a 15# brisket on at 10:00pm. Sitting at 250 degrees and ready for the long haul. Night pics look crappy, but at least there's a pile of firewood behind the trusty, rusty drum...
Coming along nicely. Opened the lid after 9.5 hours and the drum is still sitting dead on 250 degrees. 191 degrees in the point. I'm going to try and avoid wrapping it until it hits the cooler. Should be a good late lunch.
Turned out great. 11 people showed up, it got sliced, destroyed and demolished before I could get any sliced pics. I've only done two brisket but this one turned out great. The first one a few years ago was overdone and dry. This one went 14 hours total at ~250 degrees. Unwrapped for 11 hours, wrapped for 3 and rested for 1 hour. Juicy and tender. Rub was just 50/50 salt and pepper. Kept it simple and it was great.
It's just a "UDS" ugly drum smoker. The forum bbqbrethren has a huge thread, or multiple threads, on different builds. Very simple. 55 gallon drum, 22.5" grill lid, some pipe nipples at the bottom to let air in, a charcoal basket and some racks. There are a million different ways to build them. It would probably just be easiest to google it or check out their site. I don't really remember all the desired dimensions. I have two racks in mine on adjustable shelving supports so I can put the racks where I want them.
I banged out a killer rack of ribs yesterday. Actually impressed myself . Rubbed in Garlic powder, ranch seasoning, chipotle seasoning, poultry seasoning, and basted with yellow mustard and regular BBQ sauce. Mmmmmmmmmm.
