Originally Posted by Bassman
Brisket looks good so far! Keep doing those long smokes and you'll wear out the vault!
Thanks, hey, you can wear them out?!?!?!?!?............................................................LOL!!!!!!! I'll try, but, my best non-stop time on the vault was this run...gotta think now...started @ 2:22 am in Friday morning with pork brisket bones and I just shut it down when I pulled this packer out @ 10:15 am, so, just short of 30 hours.
Oh, believe it or not, I started this run with aprprox 3/4 a 20# tank of propane, and when I shut down it hefted and sloshed like a 1/4 full tank. Crazy as it may sound, that's getting a 30 hr run on about 10lbs...1/3lb/hr.
Anyway, part of this is due to my mods, I'm sure...fully closed side intaker vents makes a difference.
EDIT: Sheesh, I must be out of it still...I'm usually pretty good with numbers. The smoker was running for a total of 32 hours, not 30. Man, I'm about half silly this morning...uh, I mean this afternoon...it's almost 1:30 pm already.
Originally Posted by bmudd14474
Looking good. I hope your entering the throwdown with some of that brisket.
Thanks, I hadn't thought about the throwdown, as ussual. I think I'll let the up and coming hardcore smoke enthusiasts go for the silver & gold, though. I'm just enjoying myself and the skills I've honed after hanging out here for the past 2 years. It's just another good in the thin blue smoke for me, and something to share with everyone on the forums to help keep lots of fresh q-view rolling for those needing soem eyecandy.
Originally Posted by Tom37
Just gotta love stayin up way way to long. BUT its always worth it in the end. Talk about sacrifice for a good cause.
Chunk-o-meat is lookin great!! The briskets that I did last weekend with the s&p with a splash of worcestershire sauce turned out very good. Thur night I split up the meat and put in vac pac bags to go in the freezer. I left one full bag and also a bag of the scraps out to take to work on fri. OMG. I left the bag of scraps in our office for the bosses and secretary's to snack on and now I have at least 8 people wanting me to cook and sell them brisket. I took the full bag of slices to the job for myself and my guys to have for lunch.
I have taken my brisket before with many different types of rub and such but never got the hype that I did with the S&P rub. Now I am stuck trying to figure out what to charge per pound.
I hope ya catch a nap here and there today and can't wait to see the finished product.
Yea, I've caught a couple hours at a time for the past 2 days...I think I'll go to bed pretty early this evening though, so I'm not a zombie at work on Sunday. I really haven't done any marathon smokes since I was getting some briskets and butts smoked up for our family reunion back in July, so maybe I was overdue...heh-heh!
Oh yea, do be careful how you distribute your smoked meats...I've gotten some requests for doing another Bbq for a safety meeting at work. I did pulled pork, a version of Dutch's beans and brisket about a year ago, and word has spread far and wide since then. What's a guy to do? Maybe things will come together where I can do another burn for a work meeting again soon...I'll wait and see. They'll all just have to be patient until that time comes.
I tapped my snooze bar on the alarm clock for almost 90 minutes after the 8:00 am alarm went off. I finally crawled out to the smoker in no big hurry, even though my digital probe was in alarm, set for 180*. Yep, it was at 181*, so I killed the burner in the vault and started grabbing pans, a board, knife, steel, and rearranging my scrambled brains back into order as best I could.
Point/Flat separation and trimming went smooth as ever, and I now have the start of my burnt ends chilling in the fridge to season and double-smoke later today. The flat is resting peacefully, and I think I'll just do a full chill and toss it through my slicer for a reheat today...the thin sliced brisket flat I brought for our reunion was like gold...everyone loved it, so I think I'll try that trick again.
Here ya go:
Burnt Ends in waiting:
The flat, about to go under cover:
Now I can just lay around and wait for a few hours to make the rest of it happen for dinner tonight. Pics to follow, of course.
Edited by forluvofsmoke - 8/28/10 at 12:26pm