Fired up the smoker for the first time this summer

[eber]

As part of the meal I prepared for a fundraiser event that my family hosted I was finally able to fire up the smoker this year. I smoked about 7 pounds of brisket. I dry rubbed overnight with my spice blend and smoked the 3 pieces for about 5 hours then finished it in the oven at about 250* Sliced it thin and made BBQ Brisket Sliders with mini Ciabatta rolls. I also made mini burger sliders with a garlic basil aioli and a lime aioli and caramelized onions and sauteed mushrooms. also grilled up a bunch of chicken satay made with chicken tenderloins. Fed about 50 people, I was a busy man on Sunday

here are a couple pics

The cooking station:
http://i269.photobucket.com/albums/jj43/emulberry/DSCN0333.jpg

the meat:
http://i269.photobucket.com/albums/jj43/emulberry/DSCN0335.jpg

gotta have a cigar or 3 haha
http://i269.photobucket.com/albums/jj43/emulberry/DSCN0339.jpg

snack for the cook:
http://i269.photobucket.com/albums/jj43/emulberry/DSCN0340.jpg

[Scottw]

mmmmm, looks great. gotta love the aioli toppings, great ways to impart flavor. Awesome

[MarkinAZ]

Man, I can smell that meat all the way out here:D How long do you usually smoke the meat Erik?

[eber]

usually between 4-6 hours for brisket and a little less for ribs, i usually finish them in the oven tightly covered with foil and some apple juice for some steam at 250*

[WildBlueSooner]

That sounds and looks awesome!

[:eevis]

Looks great, wish I got to cook this weekend :dr

[Darrell]

I like to smoke brisket for like 12 hrs. :dr

[ucla695]

That's quite a set up you have there!!

[eber]

thanks for the comments guys, I must have done something right because one of the guests hired me to cater a 50 person party

[Bryan]

Oh how I wish I was there. I have the smoker on the left and enjoy using it.
One thing I have learned is that Smoking (meats) is a learned art.
For example... I just smoked a shoulder pork roast to make pulled pork. I failed big time. Perhaps it was the cut of meat.

[eber]

the shoulder should be fine, how long did you smoke it for and what temp?

[Opusfxd]

Looks like you had a good start. No pics of the finish so I guess you'll have to do it again so we don't think you heated up a Hungry Man or something like it. :)

You should toss a fatty in there for yourself next time too.

[eber]

^^ yeah it was a bit of a mad dash to get everything sliced and served so there was no time to take pics, Im sure I will do it again this summer so I will have to take pics next time. and could you elaborate on the "fatty" i should throw in for myself haha

[alona007]

This set up looks awsome ;)

[jwintosh]

:tu