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Newbie from Pretty Water;-) - Page 2

post #21 of 25
Thread Starter 
Thanks everyone for all the kind words and advice... these babies are HUGE to say the least and I have this gnawing urge to give them about 2 days to cook up properly.

Hopefully they will not require that much or I may be up the creek without a paddle.

I did make a new rule though... I ALWAYS purchase the meat that I cook and they can pay me back or better yet they can go with me and pay for it if it is a pro bono thing like this.

It was not really anyone's fault.. he just took what was handed to him but I, being accustomed to purchasing meat, would have looked the briskets over and refused anything more than about 12 pounds.

Well, I am not fretting too bad about it really... I am actually looking forward to seeing how these babies cook up.

I will definitely be taken pictures and will post qview laterPDT_Armataz_01_34.gif
post #22 of 25
Jeff, was just wandering how the weekend smoke came out? Know it was a success.
post #23 of 25
Thread Starter 
Thanks everyone for the great advice... I smoked (4) 17 lb Briskets, (4) 7lb bone-in pork butts, (2) 12 lb turkeys and (2) hams.

It was a non-stop, no sleep extravaganza from friday around noon until meal time on Saturday at 5:00 PM

Friday night was a beautiful night all in all.. with a slight breeze, temps around 54 degrees, clear starry sky and a pack of coyotes howling in the distance.

Gotta love it!

I took pics of the briskets rubbed down but in the rush of getting it served forgot about the camera when it came out of the smoker (those who have catered an event like this will understand)

Anyway, it went off without a hitch and most folks said it was the best they had ever eaten.

After 36 hours without sleep I really did not care either way and just wanted a soft pillow.. I'm just not as young as I used to be and these all-night things are getting more difficult with every year that goes by.

By the way... I used all pecan and let the briskets go to about 198 degrees or so before pulling them out of the smoker. I sliced them about 1/2 inch thick or so. Some of it just fell apart so we had some chopped and some sliced. Had about a quarter inch of dark pink smoke ring.

Just wish I had some qview... after serving it I said, OH CRAP! I forgot the pictures!" and my wife just smiled and said, "well, it's too late now".
post #24 of 25
Great job Jeff. Those catering things can be a bit tough on the body!! Glad to hear it went well. I had a ton of faith in you icon_razz.gif
post #25 of 25

Well done!

I've never even seen a 17 lb brisket, let alone try to cook one... but to successfully cook four of them is just downright amazing! PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif


Jeff, we'll let ya' stay around here for a little while longer... PDT_Armataz_01_12.gif
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