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  1. thegoodsmoke

    Tuesday Night Butt

    Well it hit 165 at 11:30 pm, I wrapped and I woke up to the alarm set at 195 around 1:35 am. Let it rest for an hour, woke back up and pulled it and bagged it in 5 sandwich size bags for five lunches. Lunch, had one with just finishing sauce. The one pictured has Sticky Fingers Bbq. I had no...
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    • thegoodsmoke
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    • Album: Tuesday Night Butt
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    • thegoodsmoke
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    • Album: Tuesday Night Butt
  4. thegoodsmoke

    Tuesday Night Butt

    Climbing good. Nice thin smoke, I don't know about blue though. Haha.
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    • thegoodsmoke
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  6. thegoodsmoke

    Tuesday Night Butt

    I hope so.
  7. thegoodsmoke

    Tuesday Night Butt

    I thought about it, I figured someone would jump my sh!t for doing it. Probe inserted.
  8. thegoodsmoke

    Tuesday Night Butt

    True, but being a 5lber I'm assuming it will be done in the middle of the night.  And I'm going to half to put the food probe in the butt sometime tonight.
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    • thegoodsmoke
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    • Album: Tuesday Night Butt
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    • thegoodsmoke
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    • thegoodsmoke
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    • thegoodsmoke
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  13. Tuesday Night Butt

    Tuesday Night Butt

  14. thegoodsmoke

    Tuesday Night Butt

    Put a 5lber on the MES tonight so I can eat it for lunch tomorrow and the next couple days. Hickory and cherry in the smoke box, never thought it would smell as good as it does together. Using my RediChek for the first time too, it's holding steady right now.
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    • thegoodsmoke
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  16. thegoodsmoke

    First Full Brisket

    I'll take it out sooner next time and see. Does it still need to rest 2 hours, doesn't it keep heating up for a while after you put it in a cooler?
  17. thegoodsmoke

    First Full Brisket

    It was moist when I took it off. But after wrapping and resting it was nice and dry. Maybe I shouldn't have cut off the fat cap before resting? It was soft and moist when I took it off so it had to be something between taking it off and slicing that I did. I guess I'll change something and...
  18. thegoodsmoke

    First Full Brisket

    How do you figure it wasn't a whole packer?
  19. thegoodsmoke

    First Full Brisket

    Took it off about 197 or so. I cut off the fat cap but I don't see a point really. There's no difference in grain that I can see. So I just wrapped the whole thing and letting it rest in the cooler.
  20. thegoodsmoke

    First Full Brisket

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