Offset & Bullet

[necron 99]

Got a chance to transfer the pics from my cook last weekend. This included my third cook on my BBQ Pro Deluxe dome smoker.

Beef went on my Bar-B-Chef. One 8.4 lb beef brisket for my Houston office admin asst., one 3 lb sirloin tip roast for sandwiches for the wife & me. I used OCC Rancher with some B&B Oak lump for heat, and red oak (water oak) wood for flavor.

Meat in the cooker



Dumped a chimney full of lit Rancher in on top of the starting wood and B&B Oak lumps on the grate in the firebox. Smokin' away and and up to temp in less than 30 minutes.



I set up my BBQ Pro bullet smoker for Minion method using OCC Rancher briquets and pecan wood - no lump this time. I then set it up to have 3 cooking grates by hanging a Brinkmann step-up grill from the upper grate. I loaded the bottom grate and the middle grate up with some country style ribs that had been slathered with Pickapeppa jerk paste. I put a couple of brick pieces in the water pan then foiled the top of the pan, using the brick pieces to help keep the foil from resting right on the lower section of the pan.



I topped the unlit fuel in the bullet smoker with 10 or so lit coals from the offset firebox and set the can sections on the charcoal bowl. Then I put four 3 lb racks of pork loin back ribs on the top grate. I made a not-too-exotic rub to try rubbing the ribs first, this is the first set I haven't just put in the cooker au natural. I put one probe from my digital therm on the middle grate, and one on the top grate.



I kept all 3 vents open to 100% until the grate temps got near 200 F, then throttled back - I caught the temps to stabilize around 250 F with the top vent 100% open and the two bottom vents each about 15% open.



I mopped the beef 3 times with Stubb's moppin' sauce. Once at 3 hours into the cook, then twice more at 2 hour intervals. Here's the beef ready for the third and final mop session.



The jerk pork was ready to take off after about 3 and a half hours. I let the ribs go to about 5 and a half hours. Here's the ribs ready to come off for supper time. Using just OCC Rancher and pecan, I was able to get a good, consistent burn. It took about 4 lbs of charcoal for a 6 hour cook at 250 F.



The wife cooked up some sweet potatoes. Here's supper. I tried the D. L. Jardine's Buckin' Berry raspberry chipotle sauce with these ribs, and I like it best of those genre sauces I've tried thus far.



The brisket and sirloin tip roast went into an aluminum pan when they reached between 175 F and 180 F internal, then finished to 200 F internal. These had a rest for about 2 hours before I commenced to trimming, slicing, and chopping.



Finished chopped sirloin tip roast. This cut worked just as well as chuck roast for me, maybe even better, and definitely better for me than the shoulder roast I tried last time.



The finished brisket. This was a USDA Select brisket I got back during the Cinco de Mayo sale at Fiesta in Houston, then kept in the freezer until the weekend before the cook. It came out really juicy & tender with a good 'bark'.



This brisket had a very small 'point' meat section relative to the flat. Here's the trimmed brisket with sliced flat, withb the point section still not yet chopped.



The final pan of sliced & chopped beef. I mix the smaller flat bits with the chopped point meat.



We shared a couple of racks of the ribs with some of my wife's friends from work. Everyone was really happy with their food!

I can definitely see how this style bullet smoker can work well for overnight cooks, especially with a good lump charcoal. I think I'll always do brisket on my horizontal offset, but I'll try an overnight cook on pork butt some time in my bullet rig. Next challenge for me is to do a beer can chicken variant in the bullet and produce crisy skin! I'm looking forward to trying.
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Let's hope SoEzzy can ditch his heavy hand on photos in 2016!

[doojr]

awesome job necron, love the smoke ring
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OK Joe Longhorn