Rubbed and Ready

[tommo666]

Ready to go on tonight..

[ConorD]

mmmmmmmmmmmmmm although I still the dust looks weird (tasty though)

[tommo666]

Yep, the taste is too strong for me there's too much going on, which is why i add the dizzy pig. Changes everything..

[BRUN]

how did it go

[tommo666]

All done now:


Pork, i'll pull it properly later:


Ribs:


and i snuck one of there in:

[ConorD]

Brisket looks awesome dude - great smoke ring and you can see how juicy it looks

[Guinness_tester]

Hi did you cook this on the Green Mountain? I'm very interested in seeing one in action, do you recommend it as a smoker? Is it truly a "set and forget" smoker? Thanks

[tommo666]

Brisket looks awesome dude - great smoke ring and you can see how juicy it looks

I put the port and brisket on at 11pm at 180f and let it run all night. I turned it up in the morning to 220 and the brisket was at 165 by 8am and wrapped. The pork to a bit longer but the ribs and the fatties went on a 7am. All was done by 1230.