Build A 55 Gallon Drum Smoker

Build Yourself A 55 Gallon Drum Smoker

Follow the directions and the material list for How To Build A Grill Out Of A 55 Gallon Drum, and then take some cues from the video above, test out what works for you.

 The 55 gallon drum should be a food grade if possible. It is not an absolute, the one in this had a biodegradable lubricant in it, which was not toxic. You want to make sure whatever substance was in the drum cannot transfer to the metal and that if the metal is properly cleaned, the drum will be safe!

Don’t use a 55 gallon drum with a liner, because then you will have to burn it our, and it can give your food a bad taste for awhile while it is new. Probalbly not too healthy either.

Using a mix of charcoal and wood chips will give you a nice heat, and the right amount of smokey flavor. Your drum smoker will cook meat for up to 11 hours, and keep the lid tight for delicious moist meat.

BBQ Beef Chuck Recipe

6 pounds of beef chuck eye roast
RUB INGREDIENTS
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon ground red pepper

First prepare the roast by removing any large runs or chunks of excess fat and cut the roast into 3 or 4 even size pieces. This will help give the meat an even smokey flavor, and cuts cooking time down.

Combine  all the rub ingredients. Season the meat on all sides with the spice rub and place into the pan. Get your smoker going and preheat to 225-250 degrees, and add the smoke wood for desired flavor. When the smoke starts to roll, place the pan of meat in the smoker.

Turn the meat over in one hour, and add a bit more smoke wood. Smoke for another hour, then remove the pan from the smoker

Flip the roast another time. Cover the pan with tin foil and place it into a 300 degree oven. Bake for 2 to 3 hours, or until the meat is tender enough to pul apart.

Remove the pan and meat from the oven and allow sitting to cool a bit in its juices. Place the meat on a cutting board. Save and pour the juices into a glass measuring cup or a fat separator, then discard the fat.

Remove the fat and gristle from the meat, then pull and shred it.  In a bowl, combine the shredded meat with 1/2 cup of the meat juices and 1 cup of your favorite  bbq sauce.

Have a hearty meal in your own 55 gallon drum smoker.

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