Sounding good, I like brisky without the crutch..... Just my thing I guess, tried both ways & like the bark to much ! :beercheer:
College Football Brisket - QView included
- Thread starter timstalltaletav
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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!
This is one great reason to love long smokes ! TBS & beer..... How can life be better ? :biggrin:
That's the call then. No crutch. It's parked at 161° - WSM at 243°
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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.
Chef - possibly hypothermic. Same clothes I wear when it's 48° in March, but they feel a lot warmer then.
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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:
0610 - It appears as soon as the chef stalled out on the couch, so did the meat. Meat - 167°; cooker - 226° Coals still look pretty good, but I'll reload with a chimney of pre-lit KBB.
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!
First time I opened the lid in almost 12 hours. Looking real good!
1010 - this one looks like it's gonna go the distance. Guess it's a good thing it rained. Dampened my enthusiasm to go to the bbq competition in Scranton today.
Meat - 192°; cooker - steady at 242°
Meat - 192°; cooker - steady at 242°
1210 - still stalled...
Meat - 191°; cooker - 228°
I thought this might be done early. Might actually turn out to be a pregame snack instead of late lunch. Patience...
Meat - 191°; cooker - 228°
I thought this might be done early. Might actually turn out to be a pregame snack instead of late lunch. Patience...
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!
That's lookin awesome man !
Finally probed where I like it at 205°
Give it a little rest and then cube up the burnt ends and chop the flat for sandwiches.
Give it a little rest and then cube up the burnt ends and chop the flat for sandwiches.
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.
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.
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pitsn me off
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- Aug 30, 2014
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smokin-q
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5oclocksomewher
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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.
Just caught this. Nice smoke!!! Must have been one heck of a feast. Football, Smoke, Beer. Life's good!!!
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