Smoke therapy required

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crankybuzzard

Smoking Guru
Original poster
OTBS Member
SMF Premier Member
Jan 4, 2014
5,563
2,787
Montague County, TX
It was a heckuva 2 weeks, sorry I've been slacking on here. :31:

The heat index outside right now is 106, so I'll wait until about 7 tonight to start my therapy session. 1 big packer brisket, 2 large butts, and 2 chickens. The birds will be in the brine/cure for a week, but the other meats will smoke all night and into tomorrow until done.

I plan to vac pack most of it and take it out to dad on Sunday.


While I wait, I think I see some Crown and a big oily cigar in my future!
 
This one is gonna be good. Can't wait to see it Charlie.
 
Hang on then, it's gonna be a long day.

Meats were prepped and put into the pit at 7. Pit temp was set for 225 and hickory smoke was added.


Around 10 last night it was time for bed. Went out and opened the door for the first time to put in a probe and setup my low temp alarm. Looked and smelled pretty good.


Went to bed around 10:30 and let them go all night. I didn't open the door again until 8:00 this morning. Looking really good and all are around 180-185 degrees. Brisket will be pulled and wrapped soon to rest a while, the butts will probably take until at least noon, they are big uns!


Since the meats still needed some time, I went to the local taqueria for breakfast.


Menudo and barbacoa have me stuffed and contemplating a nap, but I have work to do, so I'll be at the bench all day.

More later when I slice, pull, and start making the sauces.
 
Cranky that sounds and looks great, Breakie looked pretty darn fine too, I'll be watching, What are you going to do for sauces?
 
Looking Good  Almost smell it here in East Texas.  Put some baked beans in there too !!

Gary
 
Looking Good  Almost smell it here in East Texas.  Put some baked beans in there too !!

Gary

Gary, I'd love to make some beans, but not baked. Not sure why, but I just can't get into them. I have some beans soaking to make a good pot of pintos.
 
Nothing wrong with Pinto's A staple around here

Gary
 
Brisket is out of the pit, sliced, and panned up.

This brisket never saw any foil, mopping, or spritz. Total cook time was almost 16 hours at a steady 225 degrees.


The butts are about ready, but I have to finish a plate of brisket first! :biggrin:

See you in a while!
 
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