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New Brinkman Smoker

Discussion in 'Food Talk' started by Evil Monkey, Oct 22, 2010.

  1. Oct 22, 2010 at 8:46 PM
    #1
    Evil Monkey

    Evil Monkey [OP] There's an evil monkey in my truck

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    I bought a new Brinkman Electric Smoker a couple of weeks ago. It's been fantastic.

    I cooked a chicken in it first and tonight I smoked a Pork roast. The chicken was a real light smoke flavor. The Pork roast was very smokey. Tasted great. I'm very happy with it.
     
  2. Oct 23, 2010 at 4:09 AM
    #2
    Janster

    Janster Old & Forgetful

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    Is it the red one?

    If yes....
    We've had one for years. Great little smoker! Haven't smoked much in it other than baby back ribs & pulled pork - the kinda stuff that takes 6+ hours. It's still kickin' and lovin it.

    We've replaced the lava rocks at the bottom, keep a cover on it, and drilled a hole in the lid to put a temp needle in it so we have an idea of how hot it is in there.

    Most of the time, we're just not at home enough to use it. Can't smoke with it in the winter (cold temps) because it just doesn't get hot.
     
  3. Oct 23, 2010 at 6:54 AM
    #3
    Evil Monkey

    Evil Monkey [OP] There's an evil monkey in my truck

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    Yes, it's the red one. I love it. Our pork roast and chicken only took about 4 hours.
     
  4. Oct 23, 2010 at 7:07 AM
    #4
    Pat 13

    Pat 13 Hillbilly 4X4

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    Glad you like it, have you tried ribs with it yet?

    I just started out smoking this year on an ugly drum smoker (UDS) and it is great. I've done pulled pork, ribs and today I'm doing ribs and Atomic Buffalo turds (ABT), jalapenos stuffed with cream cheese and wrapped in bacon.

    [​IMG]

    and some ribs and corn...
    [​IMG]
     
  5. Oct 23, 2010 at 7:17 AM
    #5
    Matic

    Matic Locked and Lifted "02" DC TRD.

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    Nice!!
     
  6. Oct 23, 2010 at 7:17 AM
    #6
    Evil Monkey

    Evil Monkey [OP] There's an evil monkey in my truck

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    I haven't tried ribs yet. My buddy at work is looking into an UDS. He has a propane smoker. He likes it but he can't do as much as he would like to. I couldn't do an UDS. There's no where to put it. I just have a small patio.
     
  7. Oct 23, 2010 at 10:43 AM
    #7
    ryanjboutin

    ryanjboutin Mob dirt parking lots.

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    Spacers. Spacers everywhere.
    Pics of smoker?

    Any plans to smoke the Turkeyday bird?
     
  8. Oct 23, 2010 at 11:30 AM
    #8
    Evil Monkey

    Evil Monkey [OP] There's an evil monkey in my truck

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    It's this one

    We are planning to do a turkey. We'll probably do a practice bird before thanksgiving.
     
  9. Oct 23, 2010 at 11:32 AM
    #9
    Janster

    Janster Old & Forgetful

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    Search Brinkman....
    You can get them at your local HomeDepot & Lowes.
    http://www.brinkmann.net/home.aspx

    This was taken when the smoker was fairly new ( years ago) and as the ribs were ready to be nibbled!!
    [​IMG]

    Not sure about a Turkey with this smoker. A Turkey would take a LONG time and if its cold out....even longer.
    I'd love to deep fry a turkey someday....
     
  10. Oct 23, 2010 at 12:14 PM
    #10
    Evil Monkey

    Evil Monkey [OP] There's an evil monkey in my truck

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    Cold in San Diego is 60 degrees. :D

    We're planning on a small one (10 lbs or so).
     
  11. Oct 23, 2010 at 12:16 PM
    #11
    ryanjboutin

    ryanjboutin Mob dirt parking lots.

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    Spacers. Spacers everywhere.
    Maybe you can bring it to the next Fiesta Island meet, and plug it into a truck bed so we can taste your smokey meat.

    :)

    No homo.
     
  12. Oct 23, 2010 at 1:13 PM
    #12
    Janster

    Janster Old & Forgetful

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    There's no way the truck power will operate the smoker. You're lucky to operate a small coffee maker with the truck
     
  13. Oct 23, 2010 at 1:16 PM
    #13
    Janster

    Janster Old & Forgetful

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    You suck!!! It might be 60-70 degrees during the daytime this time of year and 35 degrees in the morning. Brrrrrrrrrrrrr!! I hate cold weather!!

    Let us know how the Turkey goes - post picts and information, how long, etc. That'd be awesome to do!!
     
  14. Oct 23, 2010 at 1:17 PM
    #14
    Janster

    Janster Old & Forgetful

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    Damnit!! Ya'll are making me hungry and I've got another 4 hours to work yet!! ARGH!!!

    :D;)
     
  15. Oct 23, 2010 at 2:43 PM
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    Evil Monkey

    Evil Monkey [OP] There's an evil monkey in my truck

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    Will do.
     
  16. Oct 31, 2010 at 6:45 PM
    #16
    Evil Monkey

    Evil Monkey [OP] There's an evil monkey in my truck

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    Smoked some chicken tonight. Mmmm!!!

    chicken.jpg
     
  17. Nov 11, 2010 at 8:14 AM
    #17
    rmb_crew

    rmb_crew My other ride has 18,400HP!!!!!!

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    I did a turkey last thanksgiving. It was 15lbs i think. Turned out amazing. I use this website for most of my recipes and than tweak them alittle to my liking. http://www.smoker-cooking.com/index.html

    I brined my turkey over night and than put a rub inbetwen the skin and the meat and let it sit over night again and than smoked it for around 8-10 hrs and it was very good. Took it to my inlaws for thanksgiving and they picked the meat off the bones.
     
  18. Nov 26, 2010 at 9:00 AM
    #18
    Evil Monkey

    Evil Monkey [OP] There's an evil monkey in my truck

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    So I smoked the turkey for Thanksgiving. It turned out great. It was just shy of 14 lbs. Total time in the smoker was about 6 hours. To prep, I didn't brine it. I was told that some turkeys are pre-injected and if you brine them, they will come out salty.

    So I used a rub that my wife had in the kitchen. It was intended for seafood but it smelled good so I used it. It had the following ingredients in it: dill weed, parsley, celery seed, sugar, paprika and dehydrated lemon peel. My wife added rosemary, garlic, salt & pepper to the seafood rub.

    To prep it, I rubbed olive oil on the skin, front & back. Then I put some of the rub on it and under the skin. Then I baked it in the oven at 450 for 20 minutes. Then I took it out and put it in the smoker, breast down/back up, attached a meat thermometer and let it go. I used hickory for the wood.

    6 hours later, the bird reached 165. It smelled and tasted fantastic.

    turkey.jpg
     
  19. Nov 26, 2010 at 9:30 AM
    #19
    tony92629

    tony92629 Well-Known Member

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    Love my Smokey Mountain Weber!

    [​IMG]
     
  20. Dec 13, 2010 at 9:24 AM
    #20
    Buzz

    Buzz Active Member

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    I had Brinkman Electric smoker for a number of years. One of my initial frustrations with it was that the cooking time seemed to vary a LOT, so it was very hard to plan. I remember doing a Thanksgiving turkey on it and having hungry people at my house, waiting on the turkey, even though I had put it on earlier than I thought necessary.

    The best accessory I ever bought was an insulated jacket. It looked like bubble wrap with an aluminum coating. I'm pretty sure that I bought the jacket from one of the big box home improvement stores.

    I just did a very quick internet search and didn't turn up a working link to buy one.

    This site has some instructions on making your own:
    http://www.virtualweberbullet.com/coldtemp.html

    This thing helped to keep the cooking times a lot more consistent when outdoor temps were cold and/or windy.

    When the old faithful electric smoker finally reached the end of its life, I replaced it with a Big Green Egg. Cooking times and cold temperatures are no longer an issue at all.
     
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