This place is screwin me up!

Discussion in 'Beef' started by smoke freak, Jul 12, 2008.

  1. smoke freak

    smoke freak StickBurners

    Been cookin this beautiful 12# brisket for at least 5 hours now. Temps rarely strayed from 220. Even with 30 mph wind. Come in here for a short while and temp drops to 196! Dang it! OK so I got it back where I want it and what do I do??? Im back here again!! See you later guys. Its back to the fire for me.
     
  2. buck wheezer

    buck wheezer Smoke Blower SMF Premier Member

    The Q, she is jealous, no?
     
  3. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Patients and perseverence my friend! Pop a top on a cool tasty beverage and ride it out!
     
  4. richtee

    richtee Smoking Guru OTBS Member

    Hang in Bud...it will pay out in spades!
     
  5. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Let it ride. It will all work out.
     
  6. richtee

    richtee Smoking Guru OTBS Member

    You gonna tell him it might be 8 more hours, or should I? ;{)
     
  7. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Look out....photo cops!

    [​IMG]
    By imn88fan
     
  8. smoke freak

    smoke freak StickBurners

    I shoulda known!

    When I was tendin the fire I heard a semi drive by on the highway but since I didnt see it I know it wasnt there!! Right?
     
  9. agmeyer

    agmeyer Meat Mopper SMF Premier Member

    [​IMG] Friend; I've got better things to do with my time; I had such good look with all 5 of the briskets I've smoked so far; that I am not going to change much. I get them in the smoker for 6 1/2 or more hours and finish in the oven at home. I double foil them right from the smoker and put in an insulated cooler. I noticed on the 2nd 2 briskets that had a deeper smoke ring; that I had been smoking at under 200 deg using Hickory chunks in a double foiled pouch. I do leave the remote thermometer in the brisket and lay it in a deep Aluminum foiled oven roaster pan to prevent juices from leaking in the oven. I take it up to 195-200 deg internal temp in the oven set for 300 deg. Maybe other people have better ways; but I can't see a reason to change if it ain't broke; don't fix it. I do rest the brisket before putting it in the fridge and remove the thermometer probe and tighten the foil right after taking it out of the oven. Hope this helps because I am pretty new tol be this successful so far. Good Luck [​IMG]
     
  10. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    what bbq bubba said
     
  11. smoke freak

    smoke freak StickBurners

    Looks like Bubba has groupies!

    Anybody who's driver is called June Bug... oh never mind....
     
  12. tarpon65

    tarpon65 Newbie

    I purchased an airport extreme to increase my wireless range at the house. I can now sit by my smoker while reading my smoking forums on my laptop. Wife just looks at me and rolls her eyes [​IMG] but she did eat plenty of the finished brisket last night!
     

Share This Page