Smokin meat at the regionals

[Scooter]

My wife bought a new Brinkman "Smoke and Grill" at garage sale recently. I want to use it this weekend at the baseball regionals.

I'd like to put the meat on before the first game and come back and eat it before the second game starts (that gives me about six hours to work with).

Problem #1: I've never used one of these before.

Problem #2: What meat should I cook?

The smoker is a standard size with a pan for liquid and two grill surfaces for the meat.

 

[Luke Duke]

Are you sure that you are allowed to even have a fire in the parking lot? In 6 hours you could do a pork butt. You couldn't just light a fire and come back 6 hours later. You would probably have to tend to the fire every hour or 2.

 

[NCAAFBALLROX]

Pic of your unit? No, not T H A T unit...

Sounds to me like a 'bullet' type smoker, which personally I'm not too terribly fond of. & Yeah, Luke is right - unless you got a pellet type smoker, it's almost never 'fire it & forget it' (or even a Ron Popiel product).

Every smoker, even one you've been using for a decade & you know every inch of, needs to be refueled every couple of hours or so.

Add in one you just got & you're not familiar with the ups & downs of & it's a problem for sure.

 

[Scooter]

Here's what it looks like:

 

[Sucklebuster]

I think (opinion) that with that much time and the newness factor, I would try something like a couple whole chickens or mabye some loin back ribs. Ditto - is gonna need a little fire tending. You can prolly get 2.5 - 3 hours on one burn...just need to test it.

If all else fails, torch it with charcoal (aka grill style) and do burgers and brats.

Gator

 

[Scooter]

Suckle, great minds think alike. I fired it up and went to the first game. Two rubbed babybacks is all I put on it. I had to come back and add charcoal because I did not put enough on to begin with. I used water, beer and liquid smoke in the other pan.

Oh, man. The ribs were great. I mean really great.

It was risky, I know, but that's just the kind of guy I am. Now, on to those chickens...

 

[Sucklebuster]

I lurve REEEEEBBs. My fav-o-rite!

 

[Orangeblood]

Should have stopped by the HF tailgate.

Friday - about 50 lbs of sausage (clean out the freezer day)
Saturday - 8 briskets
Sunday - 2 large pork loins (about 10lbs each), 10 pork tenderloins
Monday - brisket, pork tenderloin, sausage (leftover from Friday)

 

[Scooter]

Wish I could have stopped by! But I was at the Fayetteville regional...