2-3 AM!!! that's way to early for me to get up. I usually start around 7 AM and that's way early. Everything is usually ready by about 2-5PM depending what I cook or how fast. You can do a decent Boston Butt in about 6 or so hours. I'll have to send a picture of my homebuilt smokers. Yeah I have two, one for big parties, it's made of a 150 gal propane tank and sits on a small trailer, and the other is smaller about the size of a 55 gallon drum for just a small family thing. They were a lot of fun to build. I now have a 250 gallon tank that I am considering putting on a trailer. It would be separated in the middle. One end for a regular grill and the other end for a smoker. Trouble is I don't really need anything that big but it's fun to build. Ah heck whatchya gonna do.
I do agree, Lee, that the ETOH is a very important part of the cooking process, as well as a good book, a comfy chair and a sun umbrella to keep me cool. You'd never think that I like to eat a lot, would you Bill? I'll have to get with your big sister and see about some of those pots she grows, are they cast iron? Cause that's what I like to cook with. I always thought they were poured in a foundry. OH! never mind I get it now. ;-D Manfred Date: Fri, 16 May 2008 19:10:40 -0600 From: Lee Einer <[EMAIL PROTECTED]> I use a Texas smoker, no propane or rotisseries here. Brine 'em first, helps keep moist. Lower is better, temp-wise. When I do up a brisket, I typically get up to build the fire around 2:30 - 3 a.m. and let her smoke slow and easy on an oak fire, for 10 hours or so. Keep the temp low, and it will be smoky/juicy/good. ETOH is also essential, but not as a marinade or baste. It optimizes the attitude of the grillmaster. _______________________________________ http://www.okiebenz.com For new parts see official list sponsor: http://www.buymbparts.com/ For used parts email [EMAIL PROTECTED] To Unsubscribe or change delivery options go to: http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
