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Maiden voyage with a Smobot

13

Comments

  • YukonRon
    YukonRon Posts: 17,261
     Still working the magic, adjusted 12 times while taking this pic
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • RajunCajun
    RajunCajun Posts: 1,049
    What's your address again?
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • YukonRon
    YukonRon Posts: 17,261
    Set at 225F for cooking.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • RajunCajun
    RajunCajun Posts: 1,049
    YukonRon said:
     Still working the magic, adjusted 12 times while taking this pic

    You must admit that it's a LOT more fun to watch than a DigiQ.  The learning curve is basically non existent with the Smobot, whereas there is a much longer curve with the fan forced controllers.  Lookin good partner!!
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • YukonRon
    YukonRon Posts: 17,261
    It has been a et and forget application.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    Wow!  Impressed the grate temp and dome thermo are equal.  Mine's usually 20+ degrees different.  Meteor looks incredible!
    Milton, GA 
    XL BGE & FB300
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  • YukonRon
    YukonRon Posts: 17,261
    GoooDawgs said:
    Wow!  Impressed the grate temp and dome thermo are equal.  Mine's usually 20+ degrees different.  Meteor looks incredible!
    I have been impressed more with it than I thought I would be. Thank you for the kind words.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 36,827
    What time is slice and inhale as you may end up short-changing your FTC window.   Or just more time to work over your wine cellar.  Lookin great!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • YukonRon
    YukonRon Posts: 17,261
    @lousubcap

    We are dining at 1900, but cocktails start for everyone else at 1800. I started at 1030. 
    I will likely pull around 1700 for the paper towel cooler set up.
    Took care of the wine thing, restocked the wine fridge this morning 60 bottles ready to go, along with 8 full cellar racks.
    Confidence is high.
    Thinking there will be many empties this evening, a couple of the guests have been here before, and when I tell you they drink a lot, trust me, they drink a lot. Some serious touring pros.

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    Do you wrap the butcher paper in foil and then wrap in towels?  Or just go straight from BP to towel?
    Milton, GA 
    XL BGE & FB300
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  • YukonRon
    YukonRon Posts: 17,261
    @GoooDawgs
    I pulled at IT 195F, I sat it in a foil pan for about 20 minutes then I double wrapped in BP, placed wrapped brisket in foil pan, placed pan in the cooler, and covered with two thick towels. Closed the lid, and it will remain there until it is tome to slice and serve at approx 1900, giving it a full two hours to rest.
    I will slice against the grain and serve.
    I cooked it fat side down, point towards the back. Hoping it is good.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
    @YukonRon My friend, you are making me hungry. Your friends are lucky to have such a welcoming and generous host. Enjoy your evening. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351

    I was right it turned out awesome and he is in a Brisket Coma and can't post the results! The wine could also be a problem with posting the results. I have had the privilege of Ron's cooking and always awesome. 

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • bgebrent
    bgebrent Posts: 19,636
    Show me the beef!
    Sandy Springs & Dawsonville Ga
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  • Wolfpack
    Wolfpack Posts: 3,552
    Hope your guests enjoyed the meal and appreciated all the effort you put forth. 

    Sounds like a great night-


    Greensboro, NC
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  • kl8ton
    kl8ton Posts: 6,428
    Wolfpack said:
    Hope your guests enjoyed the meal and appreciated all the effort you put forth. 

    Sounds like a great night-


    Yes, we all hope they enjoyed the meal.  It does sound like a great night.  But. . . you are leaving all the people on this forum hanging. . . 

    :smiley:

    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    I'm not hanging as I know it was awesome! :)

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • kl8ton
    kl8ton Posts: 6,428
    Jupiter Jim said:
    I'm not hanging as I know it was awesome! :)
    We still need pictorial evidence @Jupiter Jim



    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    @Jupiter Jim I take it you are a believer in injected briskets?   I'm hesitant to ever do something @lousubcap wouldn't do to a brisket,  but I think I'm sold on it after @YukonRon's success and a few I've tried myself. 
    Milton, GA 
    XL BGE & FB300
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  • lousubcap
    lousubcap Posts: 36,827
    edited January 2018
    @GoooDawgs - I am tempted to give the juice protocol a go sometime just to have a bench-mark.  Of course with all the other variables (most importantly the friggin cow) I could likely explain away the results in any direction I choose (sound like a politician).  I am all in with what-ever process gets you a great outcome.  After all, that's the end-game target.  BTW- I have sighted @yukonRon's juices locally so acquisition would not be a problem.  
    Edit:  Upon further review, there is no way I would ever inject any SRF brisket so I will have to venture into this with a Costco prime some day.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • YukonRon
    YukonRon Posts: 17,261
    lousubcap said:no
    @GoooDawgs - I am tempted to give the juice protocol a go sometime just to have a bench-mark.  Of course with all the other variables (most importantly the friggin cow) I could likely explain away the results in any direction I choose (sound like a politician).  I am all in with what-ever process gets you a great outcome.  After all, that's the end-game target.  BTW- I have sighted @yukonRon's juices locally so acquisition would not be a problem.  
    Edit:  Upon further review, there is no way I would ever inject any SRF brisket so I will have to venture into this with a Costco prime some day.  
    @lousubcap
    Frank, I agree. Try it with a Costco prime, prior to even considering anything else.

    I pulled at 199 F IT, and the meteorite was heavenly. My Beautiful Wife took some pics, which I will post later, of the cook. It was fork tender, crust was exceptional.

    Serve this bad boy with bleu cheese coleslaw, we made mini sliders, after the dinner, because, we could.

    I don't remember taking this one, but I did. I am hoping My Beautiful Wife took better images.

    It did not suck.

    There was about 1/8th left, I refused to share:

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • CTMike
    CTMike Posts: 3,670
    The 10 dead soldiers standing tall in the rear attest to how good this was. I’m sure you’re guests were well fed. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    Awesome, Superb, Excellent! I told you it would be that way. Oh and I have only smoked one brisket in like 12 years + of Egging.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • YukonRon
    YukonRon Posts: 17,261
    CTMike said:
    The 10 dead soldiers standing tall in the rear attest to how good this was. I’m sure you’re guests were well fed. 
    They were well fed, and they were so much fun. They were very surprised on how good that brisket turned out.
    I am still finding empties.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    Jupiter Jim said:
    Awesome, Superb, Excellent! I told you it would be that way. Oh and I have only smoked one brisket in like 12 years + of Egging.
    You are too kind my dear friend. I have 4 more in the freezer.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 36,827
    Congrats across the board.  Way to bring it home especially with the chefs and critics ready to pounce.  I would venture that the fact that it was brisket played in your favor as there is no place around that can crank out great brisket.  Thus you have set the local high bar and rightfully so.
    Now take good care of recycling those dead soldiers.  Have a great day.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Looks like a great time and meal as always, cheers! 
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  • YukonRon
    YukonRon Posts: 17,261
    @lousubcap

    Thank you for the kind words. I agree with you, compared to what we can make on the BGE, the local efforts are exceptionally weak. 

    Last night, prior to the meal, conversation went towards Louisville being a "foodie" town, and that we were blessed with all the great dining establishments. Then, as such conversations go, they started talking about great que. I bit my tongue, a lot. However, I could not hold back. When they mentioned the best place being that Q shack on river road, close to Zorn Avenue, I casually mentioned My Beautiful Wife and I, had tried it it out, and we left unimpressed.

    You should have heard them laughing. They ain't laughing now. Using your BGE experience, and the way you taught me, took the bar and set it where it will never be conquered by folks in this town..

    I told them about you, and that the cook last night is what I call "Frank's Brisket". I explained the variables to it, providing insight, such as the rub and injections.

    They thought it was the best they have ever had. I was joking, when I told them, "It had to be the Smobot" with a straight face. Most left last night wanting to buy an XL, KAB, Rockwood, Cow Dust, a cheap injector, pecan chunks from Frutia, along with a Smobot.

    Thanks again for all of your help.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261
    CigarCityEgger said:
    Looks like a great time and meal as always, cheers! 
    It was a great meal. One of our guests, brought a dish made from deep dark purplish colored potatoes that was outstanding, and another brought desert of chocolate and peanut butter cake, which was a very unexpected delicious surprise.

    Thank you for the kind words.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    @YukonRon I think your next toy should be the Spitjack 

    Milton, GA 
    XL BGE & FB300
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