Brisketing the night away. Anyone else pulling an all nighter?

Discussion in 'Beef' started by bcfishman, Sep 1, 2008.

  1. bcfishman

    bcfishman Meat Mopper SMF Premier Member

    Purchased an 11# Brisket at the Wal-Mart this morning after church. Got her home and rubbed her down with some A1 sauce and put on a rub of miscellaneous seasonings. Let it sit in the fridge until I put it on this evening around 9PM. After a Chicken and Fatty earlier this evening for dinner, the smoker may be going for 24 straight hours. Wife is already in bed and all 3 dogs have conked out with her and now it's just me.

    Here are pics of the Brisket in the fridge and on the counter. Also, for comparison that is a 9x13 Pyrex dish next to it.

    Pics of it on the smoker to come.
     
  2. cbucher

    cbucher Meat Mopper

    looks good. keep the pics coming
     
  3. smokin365

    smokin365 Smoking Fanatic

    Looks like u got a good start. I started last night at 2300, pulled and towelled at 1730 tonight. let it rest 3 hrs and pulled it for tomorrow. would i like to run thru tonight...um yep, but unfortunately i dont think that the ol eyeballs will let me. good luck[​IMG]
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Nice looking brisket! I'm also doing an all-nighter (my first) with some butts. If it wasn't so dark I might see your TBS blow northwards!!

    Might as well get the smoke in since we don't know where Hanna is going. Be safe down there BC as you're just south of me ...
     
  5. big game cook

    big game cook Smoking Fanatic

    was that an excel brisket? i smoke them alot. there cheap. if done right there awesome. thick fat but it melts in and i trim after smoking.
     
  6. tn_bbq

    tn_bbq Smoking Fanatic

    I had a 12 lb. brisket on the smoker all night too. It used to be difficult, but with my new Backwoods-Smoker & DigiQII it's a breeze.

    I got 7+ hours of sleep last night and awoke to a smoker sitting right at 220° this morning. I topped it off with water & added some more lump coal. After 9 hours the brisket is at 175°.
     

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