Recent content by fendersrule

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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    btw everyone, look out for some updates tomorrow. Brisket attempt #3. I would consider my last brisket a good success, just needed to trim more off the top. This time I assured the top is 1/8-1/4". This brisket required a lot of trimming. It's an angus one, so whatever that means, but there...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Heya Keith! Wife usually adds some butter along with any rendered liquid when pulling apart the pork. We don't add any sauces or whatever as I feel like people can add their own sauce if they wish. Or are you talking to baste the pulled pork with the sauce on the smoker? I actually have...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    The rest was from 7AM to 9:30AM. Then it went into a 145F warming oven from 9:30AM til about 5:30PM. Next time instead of staying up all night, I can do pork butt/brisket at noon and finish by 2AM. Let it rest for 6-7 hours while I sleep, then just wake up and throw it in the warming oven until...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    It was pretty weird though, because no where on the top did I leave the fat more than 1/2". Maybe 1/4" should be the max. In that case, I could definitely trim much more next time, which I will do!
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Here's a better pic of the brisket. It was still perfectly tender, juicy, and awesome. Just the fat cap wasn't rendered to where it should be:
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Alright, a crazy day! Finally have some time for a post mortum! Here is 50% of the people that showed up: Let's start off with what could clearly use improvement. That is the brisket: Essentlly, the fat on the top was not rendered enough. I think it could have got another 1-2 hours ...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    50% cherry 50% hickory splits! Here’s a habenero cherry mop sauced. It looks fall off the bone but it isn’t—193F internal temp. Not served yet! Y’all won’t want to miss the pic updates in an hour.
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Mopping to begin soon! 175F. Check out that color!
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Ribs are currently at 171-172F and it's 12:45 here. Keeping temps around 150F. Easily another hour left on the cook, if not 1.5 hours. I'm choosing not to wrap these as I think it would be a waste of time. Spritzing every 30 minutes or so. Going to start mopping at 185ish. Probably will pull...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    My wife woke up an hour before me and prepped the spare ribs that I trimmed to st louis ribs. I'll send some in progress pics after it passes the few hour mark. Each rib has its own rub and will be sauced differently. Since we have a meat grinder, we learned that it made 500% more sense to...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Hey hey! Honestly, last night went mostly to plan! I decided to not fire up the WSM post the wrap phase and to just stay up and continue to use the offset instead. Instead of being done at 5:30, it turned out to actually be more like 7:00AM. So I was able to sleep for 2.5 hours last night, whew...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Last pic is 4 hour mark.
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    4AM would probably stress me out though. Brisket = 11 hours (if it cooked exactly like it did last time, similar weight). 4AM + 11 Hours = 3PM. That would mean a 2 hour rest (not bad), but also that would mean starting exactly at 4AM. Likely I'd need to get up at 3:15 AM to start the offset...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Spare ribs turned into st louis cut.
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    My second brisket trim. This one was SOOO much easier to work with vs the first. There was hardly any "hard fat" on the fat side. I also decided to not trim aggressively. I made zero errors (didn't expose any meat on the fat side).
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