Briskets goin on at midnight

[cofi]

Puttin it on at midnight last one we did went on at 0300 and everyone ate dinner late lol

 

[sfprankster]

Ahhhhhhh...

...another sleepless night... 

...all for dinner tomorrow... 

Have fun!!! 

 

[cofi]

Thanks! I'll try to update as much as possible

Nighttime gear is ready to go hopefully I'll get that coyote that's been messin with my chickens

 

[sfprankster]

The mountain lions and racoons would laugh, if they saw you with that gear, in my neck of the woods.

 

[cofi]

Only cavemen hunt with white light

:D

 

[hardcookin]

Have a good all nighter!

 

[cofi]

Well it's in !!!

 

[b-one]

Smoked coyote!

 

[cofi]

Well I fell asleep at 0430 with the temps in the smoker 200 aaaaaannnnd woke up to 180....whoops tossed some more coal on there so looks like this one will go longer then anticipated

 

[cofi]

Smoker cool side is sitting at 201 brisket sat 149 and climbing being that were so high here we usually hit the stall in the 150s

No Texas crutch for me :)

 

[cofi]

Sailed through the 150s

Smoker cool side 221 briskets at 160

 

[oldschoolbbq]

Uhhh , cofi ! ! ! Send Q-view , this could be spam . . .:ROTF

I'm in for the reveal . . :drool

Have fun and . .

 

[cofi]

Q view is up!

No meat pics till I pull it(I don't crack the lid till the flats done)

Please don't mind the mess(or the fact that I smoke indoors)

 

[cofi]

Flats up to 174!!

 

[cofi]

And back down to 172

Seems like it stalled at a higher temp then usual

 

[cofi]

Briskets at 178 working its way slllllowly through the 170s

 

[cofi]

Ugh maybe I should have started it at 11 last night

Sitting at 180 smoker at 240 fuuuuuuu defffo won't have burnt ends for dinner at this pace

 

[sfprankster]

Someone's patience is nearing the end...  

It'll be that much better when it's done... 

 

 

[cofi]

Lol you called it

Sometimes I envy the Texas crutch people and there predictable cook times :)

 

[cofi]

That fat cap is not huge like it looks I sliced it at a shallow angle looking for the fat line to separate the point