Did my first long cook on the ProQ Excel 20 a few weeks ago.
Charcoal ring filled with lump, chunks of Cherry and Oak and whiskey chips.
Tried a new method with the coals this time.
Lit 20 coals in chimney, then once they were ready, dumped into center of ring and removed coffee can.
Prepared a pork shoulder picnic with Bad Byrons and injected it with a pear nectar mixture. Rubbed the boston butt down with Dizzy Dust and injected it with an Apple juice mixture.
Slathered and rubbed the 5 lb brisket flat with Blues Hog/Black Barts combo rub and, since there was very little fat on it, covered with a sheet of pork fatback.
Everybody in the smoker! Brisky on the bottom.
Temps fluctuated a bit, but I am still learning this baby.
Brisket ready! I couldn't wait to taste it.
More Brisket pics:
Placed the shoulder and butt in pans and foiled around 165.
Spritzed with apple and pear juices and back into smoker.
They were then wrapped in foil, thrown in a cooler with a bunch of towels and crumpled newpaper and pulled and served 4 hours later at a Church BBQ breakfast. (gotta see if anyone took pics that morning)
This was a lot of fun.
I cant wait to smoke the other half of the butt next week!
Hope you enjoyed the QView!
Holy Smokes aka Kevin