Finally got my drum finished and first cook is today!

[jetmek]

I am celebrating my birthday today and so I wanted to spend the day cooking and tending my new BPS drum. I finally finished it this morning.
Got lump and hickory wood ready to go in the coal basket.


About 10 briquets to get her started

Just waiting to get it up to temp!

 

[jetmek]

Brisket rubbed, injected, and ready!

 

[wneill20]

Nice job! Dirty that thing up! Happy Birthday also.

 

[jetmek]

Thanks so much! I am having a great day just sitting, sipping, and smoking. Here is what it looked like when I wrapped my brisket. The baby backs are getting a good color on them! I am trying to upload more pics, but for some reason my iPhone won't let me attach any more. Well, more pics to follow, I hope!

 

[Nafle]

This just look jammy, and happy birth day!


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www.naflebbq.blogspot.com

 

[wneill20]

I hope you got people over for the B Day that is a lot of food

 

[jetmek]

Yeah, I cooked a lot because its a practice cook for catering my daughter's wedding reception. I wanted to get a feel for how much food will fit on there with out a second rack. I still need a little practice maintaining temps. It got away from me every time I had to open the lid to spritz or foil, so the brisket didn't turn out very tender at all. I even used Butcher BBQ injection for brisket, still a little tough.

 

[sheepdad]

Looks like a successful first cook to me. Congrats :thumbup::thumbup::beer::beer:

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[Smitty]

Looks like a great cook, thanks for sharing!

 

[Big Poppa]

Great first cook. The temp will always ramp up after the lid is open...dont worry about it it will return to normal...THe biggest issue is oversteering. What internal temp did you wrap your brisket?

 

[Cmsmith225]

Everything looks fantastic. Ribs have a nice color!


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[jetmek]

I wrapped the brisket at 170. And cooked until 195 deg. Everybody was starving so I also didn't let it rest very long before slicing. I am also wondering about getting and keeping a drier bark. How do you achieve this when you are wrapping in foil?

 

[scooter]

It got away from me every time I had to open the lid to spritz or foil,

When you go to open, close the bottom vents then slightly lift the lid and slid it off to the side. This will prevent the woosh of air you get (which stokes the fire) in from the bottom vents every time the lid is lifted. It will minimize the temp spike afterwards and it will get back to your set temp quicker.

 

[Big Poppa]

first off I foil at 150-155...I really dont care about bark as much as tenderness...to get a brisket that is tender at 195 it has to be a pretty low cook temp..I cook at 275 and its always 204-206 vent for 5 minutes then close the foil up and wrap in towel for at least an hour

 

[jetmek]

Thanks scooter and Big Poppa! I will try to wrap earlier and cook to a higher internal temp. It was hard to keep it on the cooker yesterday because everyone at my house was hungry! I will stay on this quest for tender brisket until I have it down!

 

[cowgirl]

Looks mighty tasty from here! Belated Happy Birthday to you, sounds like a great way to celebrate.

 

[bigchriss04]

Great job bro smoker looks great as well as the meat

 

[jetmek]

Thanks again to everybody! I had a great birthday. I spent the whole day smoking and chilling out. I am in love with this drum. I am hoping to one day have a couple of them and compete someday, but I need to get this brisket down first!