Re: All-night brisketWell your lard idea is probably closer to my preferred method. Previously I have always used "bacon" to cure my grills/smokers. I have basically gotten things as hot as possible and then laid strips of bacon across all grates and then taken large tongs and twirled the strips up and rubbed them over all internal surfaces. I have never had a problem using my bacon method, but tonight, I did not have bacon. I had olive oil instead. I have read on the net that any oil will do the trick, but I have always used the bacon grease to seal the metal up. Olive oil has a higher smoking point, so theoretically it will work as well, if not better, than the bacon grease. I am trying to get used to the temp fluctuations inside while also trying to maintain a high temp to keep cure the metal.
I just de-membraned my ribs and am about to do a pork rub before dropping them into a styrofoam cooler. I have 2 gallons of apple juice and a 5th of Jack to soak my ribs in overnight. I will be at the stadium at 8AM to fire up the pit and hopefully have a consistent temp by 9 giving me plenty of cook time prior to kick off.
Time to marinate, check the temps, and get my briskets soaking. Will check back in a bit.