6 am too early for this crap.

[bishgeo]

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• bishgeo
• Sep 6, 2015

 

[bishgeo]

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• bishgeo
• Sep 6, 2015

 

[bishgeo]

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• bishgeo
• Sep 6, 2015

 

[bishgeo]

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• bishgeo
• Sep 6, 2015

 

[driedstick]

It will be worth it!!!! LOL Looks great - I will be watching

A full smoker is happy smoker 

DS

 

[bishgeo]

4.5 hours in brisket bumped up to 162 [emoji]128077[/emoji]

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• bishgeo
• Sep 6, 2015

 

[legzyd]

Totally worth it. I put mine on at midnight tonight. Should be ready just in time for labor day lunch.

 

[bishgeo]

I thought about it but I'm not staying up all night. I got a stick burner. And I been getting my briskest done in 9-10 hours. I see no need to cook them 16 hrs.

 

[legzyd]

I usually sleep while my brisket is going and set alarms for pit temp using the pittdoroid app. If I start at midnight, I'll usually add coals at 6am.

I smoke at 225-230. It takes 12-14hrs to get them done.

 

[parman]

at what temp are you smokin' ?

 

[bishgeo]

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• bishgeo
• Sep 6, 2015

 

[bishgeo]

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• bishgeo
• Sep 6, 2015

 

[bishgeo]

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• bishgeo
• Sep 6, 2015

 

[bishgeo]

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• bishgeo
• Sep 6, 2015

 

[bishgeo]

275 10 hrs brisket 190* butts 205*

 

[foamheart]

6AM in the morning is for coffee with added flavor modifiers!

http://www.smokingmeatforums.com/t/143662/uncle-goldies-irish-cream

http://www.smokingmeatforums.com/t/143329/homemade-tia-maria

They just make that coffee worth getting up for!!

You know I believe its time to start some smoothing down for the holidays, Thanks for reminding me!