I Modified my smoker intake and wanted to test it with a brisket.
Ended up with a few others joining the party (beef back ribs, pork spare ribs and chicken breast)
All smoked over plain old oak wood.
Beef back ribs are always frustrating for the amount of meat you end up with, but they’re cheap and pretty tasty at least.
Pork ribs I didn’t slice into, they were for a family member who picked them up when they finished.
New intake vent system worked out well though 🤷♂️
by PancakesandScotch
28 Comments
Straight fire
Full plate! Nicely done!
That’s a beautiful thing
Great work! Looks good
Incredible!!
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Nice work. Esp that brisket 👌😮💨
What’s your location? Asking for a friend.
You can’t smoke all day if you don’t start in the morning.
Incredible set up and incredible looking cook OP!
Looks very nice! Lucky folks that get to enjoy that with you
Brodie….
🏆
Picture 7 has me drooling. Everything looks great. Hope your people enjoy everything.
What kinda of smoker is that?
Yes. To all of it. Yes.
Wow
Appreciate the comments. Someone is downvoting all of you (which is super weird for a sub about…meat) but it’s fun to share techniques and learn from everyone
Pic 7 is straight up pornography.
This is awesome! You living the life man!
Home Run Sir 🫡
When you say vent intake, do you mean inside the chamber, or the vent on the firebox? Also can we see the modification that you made?
Reason I ask is, I actually modified my Oklahoma Joe intake because the stack is set on the top corner of the chamber, and I feel like it doesn’t give the smoke a chance to get all the way to the left side of the chamber before it get sucked out through the stack. So I used a vent elbow from home Depot and just kind of stuck it in there and now the smoke travels along the grill until it reaches the stack.
I make all this nice food but the only thing I back to is smoked chicken, doesn’t matter the cut it’s just the best. I feel it absorbs that most smoke flavor especially thighs because they don’t really overcook, they can dry out tho eventually and burn from direct heat
Badass rig homie!
This is art.
Nice haul bro!! Beautiful job
I started smoking wings, and then it began raining like 40 minutes in… rookie mistake not checking the weather. Finished in the oven though ( I can drop my oven to 200 degrees) and saved the meal
Dammit!! Why can’t we be neighbors??
Take my money! Give me food!
I thought it was drooling at the chicken….that brisket….damn son!