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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
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.
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*
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???
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.