Parts list:
30 cement blocks
3 4' lengths
of rebar
1 3' x 4' x
1/8" sheet metal
2 screen door
handles
2 gas grill
grates
1 old fireplace
grate, to hold the firewood
1 meat thermometer
First lay down the blocks like your
laying brick, you should end up with three levels. Make sure
you leave an opening in the front.
Dig a hole at least 6" deep from half way in to the end, that's where
the meat will be put, you don't
want the grease to run down into the fire. Place the rebar between
the second and third levels.
You could use cement to seal the whole thing up but I didn't do that,
I found that the loose bricks work
just fine. Drill holes in the sheet metal for the handles, one in the
handle for the front the other about
in the middle. Drill another hole near where the meat will be,
that's where your thermometer will
go, you don't want the thermometer touching the meat.
Here's the way I prepare brisket
or ribs for a long smoke, this same rub can be used for ribs.
Make a dry rub using the following:
3 tbls paprika
1 tbls homemade chili power or
you favorite store bought
1 tbls onion powder
1 tbls garlic powder
1 tbls black pepper
1 tbls sea salt, or regular table
salt, I just like sea salt
1 tbls sugar
1 tsp cayenne pepper, more if
you like it spicy
The day before you going to smoke
your brisket or rack of ribs, coat it well with this dry rub and
place it in a large plastic bag
over night in the fridge. I use a 13 gallon white trash bag, NON-SENTED.
Now the day of smoking, place the
bagged meat on the counter and let it come up to room temp.
While that's going on make a fire
near the front of your pit. I like using mesquite or oak. Once
your
fire is going good place your meat
on the grill grates located at the rear of the pit. Slide the sheet
metal top on and place the thermometer
in the hole. Smoke for at least 8 hours, 10 to 12 if you have
the time. You'll want the
temp to be just under 200 degrees, slide the sheet metal back and forth
to
adjust the temp, you'll want to
leave at least an inch open to allow the smoke to move from the front
to the back. Once your done
smoking wrap the meat well with foil and let it sit for 15 minutes before
slicing. That's all there is to
it.
Here's that picture I promised, as
you can see I've got two large slabs of pork spare ribs on, with
plenty of room for another or a
brisket or a few chickens.