Sounding good, I like brisky without the crutch..... Just my thing I guess, tried both ways & like the bark to much ! :beercheer:
8:20pm - smoker came up to temp fast. Meat is on, temp dipped to 200°, climbed back to 205° in 2 minutes. No worries... Now time for the chef to spend some quality time with my favorite royal family. Lord Chesterfield!
That's the call then. No crutch. It's parked at 161° - WSM at 243°
0120 - beef - 165°; cooker - 251°....
Chef - possibly hypothermic. Same clothes I wear when it's 48° in March, but they feel a lot warmer then.
Haha, now that's a true smoker there ! :biggrin: Funny how them clothes are to thick in July-August.... But to thin in Sept- On ! It was 20* here this morning to bust my sprinkler system pipe by my well.... Then gets to 70* by noon..... :wtf1:
0800 - hit 190° IT. Toothpick test: point = butter; flat = still a little tough.
First time I opened the lid in almost 12 hours. Looking real good!
A few finished product pictures... Very moist, almost falling apart. Must have been good, there's enough meat for about one sandwich left over.
Burnt ends got devoured by halftime
Smoked 8 dozen of wings while the brisket was resting. Every plate I saw looked like this.
After almost 24 hours straight of smoking, I'm beat. Going to clean things up a bit and then park my butt on the couch for some NFL football.