4th Phase of Last nights Brisket Smoke

Discussion in 'Beef' started by rp ribking, Nov 19, 2010.

  1. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Smokin' 4 Briskets with R.O. Lump and hickory chunks on both 22.5" WSM's. More to follow as night progress's. I am putting them on around 11:00pm eastern.[​IMG]
     
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Definetly gonna be an all niter! Hope you have plenty of cold ones ;-)
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    It sure does look like it's gonna be a long and very yummy night at the (in htis case) Brisket King household tonight.
     
  4. good luck dude! can't wait to see how they turn out.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Uh Oh---$100 worth of Beef goin' down tonight!!!

    This is gonna be a good one to watch!!

    Bear
     
  6. rp ribking

    rp ribking Smoking Fanatic OTBS Member


    Yea Raptor, plenty of cold ones and cold whiskey. 
     
  7. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Mark Happy-bday, and yea, RP BrisketKing night. 

    SmokinStevo, I can't wait for the brisket candy to melt in my mouth.

    Bear, Bought at my local butcher, three of them were $29.00 and some change and one was $23.00.
     
  8. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    I always double check the temp probe when I smoke an expensive piece of Beef. So I made sure all 4 temp probes are within 3*[​IMG]
     
  9. deannc

    deannc Master of the Pit

    Looks like a great time!  I'll send you over a little gentleman jack to keep you company....hehe  I was looking at some monster 16 lb briskets today but ended up with another butt for some more pork experimentation this weekend.  Just thinking of some of burnt ends candy makes wish I'd have gone beef now!

    Happy Smokin'!
     
  10. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Dean, Do not worry I have his Grand dad.
     
  11. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Unwrapped and seasoned, before the smoker[​IMG][​IMG][​IMG]
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Rib King,

    What do you have them in to have 3 at 125˚ & one at 124˚?

    In your oven?
     
  13. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Bear, I have the probes in hot water, also I check them against an indoor temp gauge and a manual therm.

    Briskets are doing well as I type, I estimate another 5 hours.
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Caution, dumb question coming:

    I always bring water to boil, then hold the ends of the probes in the water.

    I like the idea of having them in the water like you did, I'm guessing all the way up to boil, but don't you have to worry about them touching the sides or the bottom of the pot?

    If so, how do you keep them from touching the bottom, and keep the water from the place where the probe is connected to the wire?

    LOL---I warned you,

    Bear
     
    Last edited: Nov 20, 2010
  15. bcfishman

    bcfishman Meat Mopper SMF Premier Member

    Show us the beef already!
     
  16. rp ribking

    rp ribking Smoking Fanatic OTBS Member


    Remember, slow and low, you have to have patience.
     
  17. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Bear, I'll do a boil temp check on my probes. But what are the odds of having 4 digital, 1 indoor/outdoor and 1 manual therm's all bad at the same time.
     
  18. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Here are 2 of the 4 briskets sliced. They are a touch dry, but still Delicious.[​IMG][​IMG]
     
  19. thunderdome

    thunderdome Master of the Pit

    Wow! looks tasty!
     
  20. deannc

    deannc Master of the Pit

    Yummmmm!  Great looking smoke ring on those.  They do look tasty!  [​IMG]
     

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