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Here it is the 20hr Smoke!!!!! - Page 2

post #21 of 47
Oh ya,what were the internal temps at the 2,4,6,8, and 10 hour shots?
Just curious.
post #22 of 47
Looks good! What kind of lump is that you use?

The smoke shed is definately a plus for this smoke. Them briskets would be water-logged by now without it.
post #23 of 47
Thread Starter 

Sorry I do not remember the temps, I should have been writing them down, but it has been a very long night so far, but as of now they range from 155 to 167....... and yes That fattie was good, I am getting ready to go to the store and get some more, that thing was AWESOME, as for the lump, Its just says hardwood lump charcoal, next time I talk to Mark @ Cass County Meats here in Peculiar, I will ask him.

post #24 of 47
That looks mighty awesome! Great job and what time is dinner...? PDT_Armataz_01_37.gif
post #25 of 47
Thread Starter 
Dinner is at 4 out in Raymore MO, big 4th party today, well if the rain lets up that is...... thank goodness for my Smoke Shack..... (Detached Garage) Last night around 3:30 Peculiar Police came by, said they could see smoke coming from my garage wanted to make sure everything was ok thought it might be on fire, but everything is a-ok out here....... I cant wait to eat I am so hungry
post #26 of 47
Well, I probably won't get there in time for dinner; Delaware is a little too far from you... PDT_Armataz_01_23.gif Good luck with the smoke, weather and the party!
post #27 of 47
I bet the smoke ring on these is going to be awesome!!!
post #28 of 47
Thread Starter 
14hrs, I decided to throw on some Hot Italian sausages, 2.69 for a package Johnsonville at wal-mart, better stock up on it all........ everything is holding at or between 167-170, not much longer I hope.

post #29 of 47
Have any or all of them went through a plateau???
post #30 of 47
Thread Starter 
I think that is what they are doing right now, they havent moved is some time, just pulled the sausage, and holy moly these things are good, good smoke ring to them and they are wonderful, I guess I will have to post pics of them done.....
post #31 of 47
Briskets are lookin' excellent!
I've done hot Italian sausages too!Aren't they yummy?!
post #32 of 47
Thread Starter 

Can you spot all the smoke? Dont mide the 55 gallon drums, those are a future smoker!!! dont know where to start with them.

Temps are 180 177 176:

post #33 of 47
looking good. i bet the police show up again around serving time. hehe
post #34 of 47
Thread Starter 
Sorry guys a little ahead of myself, repositioned the thermomtors, and the temps went to 171 169 170, so we are finally rising
post #35 of 47
LOL...better get a side of donuts biggrin.gifPDT_Armataz_01_14.gif ....looking awesome PDT_Armataz_01_37.gif
post #36 of 47
Thread Starter 


post #37 of 47
look for threads by me, debi, and gunslinger for ideas on using drums for smokers. look in the wood burner section.
post #38 of 47
ummmm great looking brisket. judging by the color of the barrles & plackards on them- i would'n use them for cooking. you never know whats been in them & a red placard means it's had flammable petrochemicals in it. bds (big bad bri) knows where to get new factory barrels. chime in anytime brian if yer around.
post #39 of 47
I've just been lurking this site for awhile, but....holy cow, that looks like some damn good meat!!!icon_eek.gif
post #40 of 47
Thread Starter 
Well the party was a hit, there was none left, and when people found out that this was my 3,4,5th bristket to ever smoke they were impressed, but from reading threads and everybodys knowlage, I was able to put this all together, thanks everybody, here is a list of everything I have ever smoked, and I just started this year....

5 Bristket's

1 2lbs Turkey Breast

1 11lbs Turkey

1 Fattie

1 Package Hot Italian Sausage

2 Rack Baby Back Ribs

All in All Not bad, I am Getting better, Just wish I knew alot more.

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