- Aug 27, 2008
- 5,170
- 409
Part two of my back-to-back smokes is well underway...I waited to post pics 'cause I was too tired lastnight.
I was also too tired to remember to score the fatcap, but I did remember to toss some cbp and kosher salt on it and put smoke wood in the pan, etc....LOL!!!!!!
Anyway, this is about as basic of prep and smoke as I think I've ever done. I woke up this morning before 6:00 am...not because I wanted too either...just happened, so I decide to stab a probe into what started out as my least closest thing to a masterpiece for a look at how we were doing after 11+ hours into the smoke. 168*, and by the time I let a dog out for a quick #1 nature call, it was to 170*. Must be just waking up from a stall, like me. Yea, I'm feeling the pain today again, running on maybe the same amount of sleep as I got yesterday morning, which was next to none. Oh well, I'll get all the sleep I need when I take a dirt nap...right now though, it's brisket time.
Finishing the thaw in a cold water bath...only 14lbs, but getting it up from 20* to about ~34* took a few hours:
CBP and kosher salt only...getting back to the basics here, where it's all about the meat and smoke:
And, the back-to-back...still finishing the pork brisket bones for lastnight's dinner when the beef hit the smoke:
28 hours non-stop for the vault (and counting), but here's what 11 hours did for the brisket:
If I met a Jeanie right now and were only grant one wish, it would be to never fell tired again...then I could stay up all night and smoke a brisket whenever I wanted...aah, such a great life, what else could I ask for?
I need another nap now...but 170* in the brisky...OK, just for 1 hour. Then it back to work on the brisket.
Burnt ends and sliced beef will be the order of the day from my kitchen...then, SLEEP before work in the morning...LOL!!!!!
I'll keep the rest of this short and sweet...would a couple pics of burnt ends later and sliced flat suffice later?
Back to sleep for a bit.........
Thanks
Eric
I was also too tired to remember to score the fatcap, but I did remember to toss some cbp and kosher salt on it and put smoke wood in the pan, etc....LOL!!!!!!
Anyway, this is about as basic of prep and smoke as I think I've ever done. I woke up this morning before 6:00 am...not because I wanted too either...just happened, so I decide to stab a probe into what started out as my least closest thing to a masterpiece for a look at how we were doing after 11+ hours into the smoke. 168*, and by the time I let a dog out for a quick #1 nature call, it was to 170*. Must be just waking up from a stall, like me. Yea, I'm feeling the pain today again, running on maybe the same amount of sleep as I got yesterday morning, which was next to none. Oh well, I'll get all the sleep I need when I take a dirt nap...right now though, it's brisket time.
Finishing the thaw in a cold water bath...only 14lbs, but getting it up from 20* to about ~34* took a few hours:
CBP and kosher salt only...getting back to the basics here, where it's all about the meat and smoke:
And, the back-to-back...still finishing the pork brisket bones for lastnight's dinner when the beef hit the smoke:
28 hours non-stop for the vault (and counting), but here's what 11 hours did for the brisket:
If I met a Jeanie right now and were only grant one wish, it would be to never fell tired again...then I could stay up all night and smoke a brisket whenever I wanted...aah, such a great life, what else could I ask for?
I need another nap now...but 170* in the brisky...OK, just for 1 hour. Then it back to work on the brisket.
Burnt ends and sliced beef will be the order of the day from my kitchen...then, SLEEP before work in the morning...LOL!!!!!
I'll keep the rest of this short and sweet...would a couple pics of burnt ends later and sliced flat suffice later?
Back to sleep for a bit.........
Thanks
Eric