Its SMOKIN TIME

jasandalb

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• Apr 20, 2008

• #21

6 hour check.....smoker temp 230
brisket 151

 

pineywoods

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• Apr 20, 2008

• #22

going good after it gets outta the plateau it will go quicker not fast but faster

 

jasandalb

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• Apr 20, 2008

• #23

Just checked and its now up to 157....hottest its been all day...think I have passed the plateu???????

:PDT_Armataz_01_36 :

 

jasandalb

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• Apr 20, 2008

• #24

163 now.....and its been 8 hours in

 

mossymo

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• Apr 20, 2008

• #25

With 25 lbs. of brisket in there it may a few more beers till it is ready to remove..... Love the updates, can't wait for the final qview !!!

 

bb53chevpro

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• Apr 20, 2008

• #26

you are doing great....keep us posted
Andy.

 

jasandalb

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• Apr 21, 2008

• #27

just came back in its now 170....so I figure maybe another 2 hours. I dont have a full 25 lbs in...I did 6 lbs in the oven.... (I know...say booo!!)

 

jasandalb

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• Apr 21, 2008

• #28

well...... I dipped down to 169.....this is going to be a long night....its already been a long day

 

pineywoods

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• Apr 21, 2008

• #29

Sounds like its going well good job

it'll all be worth it when it gets done

 

jasandalb

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• Apr 21, 2008

• #30

how long do you think?

 

pineywoods

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• Apr 21, 2008

• #31

Your on the down hill side other than having to rest it in the cooler before you can do anything else with (by the way you slicing or pulling) but at about any point from here on you can foil it and finish it the oven at 250* if you would like or continue on the smoker

 

jasandalb

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• Apr 21, 2008

• #32

I'll be pulling it......so I think I'll give it another hour...and if it doesnt peak soon I'll go ahead and finish it in the oven.

Dont worry, I'll take pics

 

pineywoods

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• Apr 21, 2008

• #33

Gonna have to get real close to 200* so you still got a bit of time but it will be worth it

 

jasandalb

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• Apr 21, 2008

• #34

Soooo....after a long grueling day its done...200 degrees, I have it all wrapped in foil and calming down, but too tired to post pics. will get them up tomorrow.

Lesson learned for next time.......dont start at noon.....and factor a few more hours into the mix.

 

pineywoods

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• Apr 21, 2008

• #35

Waitin for Qview

 

seboke

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• Apr 21, 2008

• #36

Sounds like you and I ought to do a combined smoke sometime. Drunken smoke sessions, Army vets, Tampa Bay residents... Need I go on?

 

jasandalb

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• Apr 22, 2008

• #37

we gotta plan that....I need some pointers!

Will be posting Q-View tonight. (at work now)

 

smoke_chef

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• Apr 22, 2008

• #38

Nothing to booo about IMO. I have that same smoker and brisket of any amount is pretty impressive. It sounds like you did great. I'll tackle a brisket someday. *points for you*

 

jasandalb

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• Apr 22, 2008

• #39

Thanks Chef,
I gotta say that the overall bbq was a success. I dont know the exact figures for how much was raised but with the hype my wife was giving it (and the stuff that I made last year....all be it in a crock pot, not smoked) the Q was gone in just over an hour.

One note....the meat seemed really dry after I pulled it from the cooler...next time let it sit longer???

 

seboke

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• Apr 22, 2008

• #40

Don't know if I have a lot of pointers to give ya, but it will be fun! Picked up 4 butts today, going to prep them tonight for tomorow's smoke. Doing 2 breakfast fatties and 25 abt's while the smoker's hot.