My 1000 Pound RF Smoker

[Mattb82]

As in, the king of bbq smokers is getting put to work this week to welcome our new baby when she decides to pop out. Cooking 150 pounds of Texas style brisket(I'm in New Jersey) and 100 pounds of pork shoulder. 12 hour overnight cook so I'll be putting 4 cigars on deck. Pic is last winter, no snow here yet. I'll be using all oak wood for the coal bed and fuel. That's the last brisket from a month ago, literally melts in your mouth good. 1/2 inch thick steel with an insulated firebox. Wifi thermo probes inside hooked up to my phone  it's like a Cadillac holding temperature 

[westg]

Awesome  

[stogieluver]

That is a beautiful, well made piece of equipment. 

[Sean3]

What westg said!

[Habana Mike]

That's awesome! The kit and the meat!!! 

[Mattb82]

@stogieluver it actually came from Shirley fabrication in Tuscaloosa, not far from you 

[stogieluver]

2 minutes ago, Mattb82 said:

@stogieluver it actually came from Shirley fabrication in Tuscaloosa, not far from you 

Nothing good comes out of that town. 

HOTTY TODDY. 

[Danimalia]

Nice! That completed brisket pic looks downright amazing. Good char on the outside. My mouth is watering. 

You hang out by yourself all night smoking cigars and cooking? Sounds really fun!

[kinglingcheng]

damn juicy as fuck mate

[saintsmokealot]

Well done!!!

[Ethernut]

Nice Bark on the Brisket! Looks like you're a heavy pepper rub kinda fella. Works great on Beef!

[busdriver]

Nice meat!

[BarryNY]

That is one gorgeous "smoking machine"........

[Mattb82]

Thanks gents. @Ethernut, heavy coarse pepper with 1 part coarse kosher salt and a little granulated garlic. @Danimalia, I sure do. It's the most peaceful time in the world for me. the bark (crust) is nice and gritty, almost tacky but never burned even though it's nice and dark. Cooked at 285 for 12 hours, the pepper has a chemical reaction with the smoke and makes it really dark and amazing, The fat is like butter.  Thanks  guys 

[Ethernut]

 

6 minutes ago, Mattb82 said:

Thanks gents. @Ethernut, heavy coarse pepper with 1 part coarse kosher salt and a little granulated garlic. @Danimalia, I sure do. It's the most peaceful time in the world for me. the bark (crust) is nice and gritty but never burned even though it's nice and dark. Cooked at 285 for 12 hours, the pepper has a chemical reaction with the smoke and makes it really dark and amazing, The fat is like butter. 

Obviously you're a man that knows his Q if you're cooking hot and fast. ? H&F saves a bunch of time and the only way to get that dark bark! ..making me want some burnt ends just thinking about it!

[PaulPower]

What wifi probes are you using?


Sent from my iPhone using Tapatalk

[Mattb82]

@PaulPower Tappaque V2. Hooks up to the home wifi and the app works really well on the iPhone. Probe ports are on the right side of the smoker to run the lines out to the unit 

[Smoke6]

Quote

 

Nice smoke ring on the meat!  Love brisket when its done well.