Brinkman Gourmet Electric

[JoeV]

Well, since I'm not sure if I will really get too deeply into smoking, I bought this unit today from Home Depot for $69.97 + tx.

http://img.photobucket.com/albums/v664/flyfishohio/BBQ/Brinkman.jpg

It took about 40 minutes to put together and I have it burning off/seasoning on the deck for awhile. Everything went together easily except for the handle stampings which required a little adjustment to line up with the holes in the side wall. I put an oven thermometer on the top shelf without the waterpan in place (per the instructions for seasoning), and after 20 minutes the temp was at 325F. My guess is that with liquid in the water pan and wet chips on the element (I have them soaking now) the temp should drop to an acceptable level. We'll see...I hope!

I read somewhere that if you add more lava rocks to cover the heating element, that you get a longer burn on the wood without flare ups as well. Any merit in trying this out? The lava rock (crushed) that they give with the unit does not even come to the bottom the heating element, which means the wood will be directly on the element without added rock.

I also have a pork butt dry rubbed in the fridge that I will put on after I cut and edge the lawn. I have a digital probe that I'll insert in the thickest part of the meat so I'll know when it reaches temp. I'll also be using apple juice in the pan for this first roast. I deboned the roast and tied it with butcher's twine into a nice long bundle.

I'll check back about the lava rocks after the lawn is done, then go get some if y'all think it's a good idea before I add the wood and meat.

[BamsBBQ]

very good smoker you have there... spray the inside of all surfaces with a cooking spray to cure it and season it. it helps prevent rust etc etc

dont worry about the lava rocks, if you have the water pan in there, it will help with temperature spikes and it will maintain an acceptable heat. just watch that the water doesnt boil out. when you do add water make sure that it is hot or close to boiling.

i have seen people add a couple of pieces of good charcoal to get another layer of flavor from and electric smoker

after reading about your smoker as well... the lava rocks wouldnt be a bad idea, it will help with flare ups..mind you i liike the flavor of grease flare ups..lol

[JoeV]

very good smoker you have there... spray the inside of all surfaces with a cooking spray to cure it and season it. it helps prevent rust etc etc

dont worry about the lava rocks, if you have the water pan in there, it will help with temperature spikes and it will maintain an acceptable heat. just watch that the water doesnt boil out. when you do add water make sure that it is hot or close to boiling.

Thanks for the reply, Jeff. I did the seasoning schtik and added enough additional lava rocks to insure the foil wrapped soaked wood would not contact he heating element. I then put three decent size chunks of foil wrapped hickory on the lava rocks with the top of the foil opened, and filled the pan with water (I thought we had apple juice, but I was wrong). I have a 3#pork butt on the top shelf with a probe in the center, and I put my extra oven thermometer on teh lower shelf by the door to see what was actually going to be my cooking temp. After an hour I checked the meat and it has gone from 41F to 91F, and I quickly peeked in the side door and saw the temp was right at 220F. The remote thermometer is sweet, because I just take it outside and plug it into the unit without lifting the lid and losing heat. When it gets close to the final temp, I'll just leave the unit plugged in by the window and set the temp alarm for 160F.

There is not any smoke billowing out of the unit, but there is a nice fragrance by it. We'll see if this turns out to be dinner tonight or held over for Sunday. I put it in at 2 pm, and DW is not going to wait much past 6 for her dinner. I may have to get a Plan B in place here pretty quick.

[BamsBBQ]

are you going to be pulling this pork butt or slicing it? if you are pulling it, the plateau(stall) for pork usually hits between 160-170ish

heres an interesting blog with pulled pork

http://www.meatwave.com/blog.php?ID=51

[JoeV]

are you going to be pulling this pork butt or slicing it? if you are pulling it, the plateau(stall) for pork usually hits between 160-170ish

heres an interesting blog with pulled pork

http://www.meatwave.com/blog.php?ID=51

Very interesting blog. I will be pulling the pork (no puns here ladies) as that's the way we like it best. In the oven I usually let the roast cook all night at 225F, and most of the fat is rendered off, making for great sandwiches. I have sliced it after a slower cooking time, and even cut it into small chunks for a different presentation. I may just let it cook longer once it hits the plateau so I can shred it really good.

It's been 3 hours and it's at 143F. Probably time to come up with Plan B...NoKnead pizza. We can snack on the pork later. LOL

[BamsBBQ]

bumping for more details on that pork butt joe..lol

any pics yet?..lol

[JoeV]

No pics yet. 4-1/2 hours and we're just up to 157F, so I'm fighting the urge to lift the top to peek at it. Still have water in the pan, although it's getting low. If I have to add water, I'll take a pic at that point and post it. It's hard being good, cuz I don't want o lose the heat. LOL

[chowhound]

The butts I have done go on around 6:30..... AM..... and I'm lucky to be eating sandwiches for dinner. This is without bumping the heat, putting them in the oven to finish or using the Texas Crutch (I think it's' called?) wrapping it with foil to hurry it along. Your mileage may vary :^D

[JoeV]

The butts I have done go on around 6:30..... AM..... and I'm lucky to be eating sandwiches for dinner. This is without bumping the heat, putting them in the oven to finish or using the Texas Crutch (I think it's' called?) wrapping it with foil to hurry it along. Your mileage may vary :^D

Thanks for your discouragement.:yum: Time to crack a brewski and play the waiting game.

[chowhound]

Thanks for your discouragement.:yum: Time to crack a brewski and play the waiting game.

Now you're sounding like a BBQ veteran.
:thumb:

[BamsBBQ]

Now you're sounding like a BBQ veteran.
:thumb:

Exactly....... i go by this motto .. "Fast food is not good and good food is not fast.."

[JoeV]

5 hours 15 minutes...162F...set the high temp to 170F and left the unit on to anxiously await the outcome. Time for another Corona Extra.:alc:

[JoeV]

6 Hours 10 minutes from 41F to 170F. When I took it off the rack I could see the juices leaking out from where I squeezed it with the tongs. I covered it with foil and will let it rest for awhile before cutting into it. More patience...more Corona Extra.

http://img.photobucket.com/albums/v664/flyfishohio/BBQ/P1010654.jpg

http://img.photobucket.com/albums/v664/flyfishohio/BBQ/P1010655.jpg

[BamsBBQ]

very nice looking "butt" joe..lol

in the most masculine way..lmao

since its your first cook i wont bug you about how clean that smoker looks..lol

good job on our first cook with the new bbq:applause:

[chowhound]

Looks good Joe. I always wait until I'm into the 190s before taking it off. Maybe I'm missing something. I may be confusing butt with brisket temps.

Waiting for the money shot...

[BamsBBQ]

Looks good Joe. I always wait until I'm into the 190s before taking it off. Maybe I'm missing something. I may be confusing butt with brisket temps.

Waiting for the money shot...

nope you are not wrong, i take both off at the same temps..

[chowhound]

nope you are not wrong, i take both off at the same temps..

Whew... I'd hate to think my memory was going when it concerns food. :shock:

:lol:

[JoeV]

I couldn't wait any longer, so I cut into the roast. No, it's not been long enough to pull, but it was definitely done. Just look at all that juice.

http://img.photobucket.com/albums/v664/flyfishohio/BBQ/P1010658.jpg

Gents, I can honestly say this is the most tender pork roast with the most juice that I have ever eaten in all of my 58 years. Any pork roast I've had that has been cooked to this point has almost always needed added moisture, usually in the form of gravy. This meat is what I call snack food. Just outstandingly delicious.

Thanks to everyone who has contributed to these BBQ posts for tempting me into trying smoking. For being my first time, I'm ecstatic with the result, and I have a good idea of how to improve on my next smoke. There is a new Smoker Disciple on NCT as of today.

[BamsBBQ]

looks damn tasty joe...:applause:

[homecook]

And you didn't even bring me a piece?? :sad:

[chowhound]

VERY nice looking sliced pork roast. It does look nice and juicy.

[Love2"Q"]

and another one is hooked ....
looks great joe ..

[pugger]

Just finished lunch an hr ago, Subway. Yeah, I could eat some of that pork right now. :thumb: