I just love food and would love advise through the night if anyone can give some advise. thanks
My first allnight Brisket it a labor of love!!!
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how's it going?
I'm stalled at 155. only peeked once because I thought my fire was dying. Pit temp steady at 200 after a vent adjust. smoke is thin and blue !! 2 temp probes working, one is in thick end of the flat, just under point, the other a little farther toward the thin end of the flat, both within 5 deg.
My neighborhood smells fantastic. I can't wait to eat this.
I thought Double D would be on more through this, did not mean to hijack the thread. it's 3:45 am here. 7 + hours in, pit steady at 200, figuring around 225 at grill level. Now I'm worried it'll be done to early. Party isn't till 5ish today. Meat is 160, smoke still thin and blue. Getting tired, and beer-y!
@philotius If it get's done too early you can warm your oven up to 170 degrees, foil it and leave it in there until you need to eat it. I have to do that from time to time when I'm smoking brisket butts and ribs all on the same day. Usually for me the butts get done first so they sit in the oven at 170 till the rest is done
I wrecked mine, I had to go out, my fire died while I was away. Came back to a cold brisket. Was pretty bummed. I did slice into a thinner corner, nice smoke ring, meat was tender. Then I threw it out. I will be trying again
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the words of wisdom my wife gave me the first couple times I tried something new with the smoker and failed... "now you know, don't do that again"
Good luck on the next one and every smoke is a learning process because every chunk of meat is different from the next.
1 piece of advice - have a camera ready for qview. Knowing there will be photo proof keeps you on your toes!