Brisket All-Nighter

Discussion in 'Beef' started by davefincher, Apr 4, 2015.

  1. davefincher

    davefincher Fire Starter

    OK, so who is up for a brisket all-nighter? I promised a bunch of people brisket for lunch on Easter and now i have to pay up. I've got 10 pounds of brisket, half a bottle of wild turkey and a couple of decent cigars. 


    Let's see what we can do with this!
     
  2. sota d

    sota d Smoking Fanatic

    You might need more Wild Turkey! I won't be up all night with you, but will check it out in the AM when I start posting my turkey smoke. See you then, David.
     
    davefincher likes this.
  3. dukeburger

    dukeburger Master of the Pit OTBS Member

    Just did one myself last night, I'll stay with you as long as I can

    [​IMG][​IMG]
     
  4. davefincher

    davefincher Fire Starter

    yeah, i'm not staying up all night either. I'll just set an alarm for when i think i'll need to add some fresh

    chips.
     
  5. davefincher

    davefincher Fire Starter

     

    Thin blue smoke!
     
  6. sota d

    sota d Smoking Fanatic

    Nice smoke.  Post more pics when you're back with us. Just enjoying my morning coffee now, will get started with my turkey post in about an hour or so. Can't wait to see your brisket! Keep the pics coming, David.
     
  7. davefincher

    davefincher Fire Starter

    up at 12, 3 and 6 to add chips. bark is coming along nicely and IT is 170 after almost 12 hours.
     
  8. sota d

    sota d Smoking Fanatic

    Sounds good, keep us posted, David.
     
  9. davefincher

    davefincher Fire Starter

    I did my first turkey on Christmas eve. Brined it over night. Best turkey ever. My wife took the carcass and made soup. I need to do another one soon.
     
  10. davefincher

    davefincher Fire Starter

    This guy was too big for one rack on my smoker, so i split the point from the flat. the downside to that as you can see it that the point (on the lower rack) didn't get a real good bark on the top center due to the juices of the flat dripping down onto it. the up side is that the point got basted really well. Hey, i'm a glass half-full kind of guy. the other upside is that i can bring each piece to 185, i don't have to pull the whole thing at a compromise temp. here's a look at them just before i pulled the point to wrap and rest. the flat is about 10 degrees behind the point.

     
    Last edited: Apr 5, 2015
    dwsmith43 likes this.
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

    Looking good.

    Are you chopping the point up for burnt ends?
     
  12. davefincher

    davefincher Fire Starter

    no, was planning on chopping it for sandwiches and loaded baked potatoes if there is any left after today.
     
  13. dukeburger

    dukeburger Master of the Pit OTBS Member

    [​IMG]
     
  14. sota d

    sota d Smoking Fanatic

    Looks fantastic! Nice job, but show us the finish pics-we're drooling here!
     
  15. Nice !!  Looks good

    Gary
     
  16. davefincher

    davefincher Fire Starter

    Sorry, the late night and the food coma caught up with me. Here is the only pic I got before the group descended on it.
     
    gary s and dwsmith43 like this.
  17. Good Job Looks mighty Tasty             [​IMG]

    Gary
     
  18. sota d

    sota d Smoking Fanatic

    Looks great! Thanks for posting, David.
     
  19. dukeburger

    dukeburger Master of the Pit OTBS Member

    [​IMG]

    Beauty job!!
     
  20. twinstick

    twinstick Newbie

    What temp did you smoke them at? 
     

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