Brisket All-Nighter

[davefincher]

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. 

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• davefincher
• Apr 4, 2015

Let's see what we can do with this!

 

[sota d]

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.

 

[dukeburger]

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

 

[davefincher]

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.

 

[davefincher]

 

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• davefincher
• Apr 4, 2015

Thin blue smoke!

 

[sota d]

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.

 

[davefincher]

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

 

[sota d]

Sounds good, keep us posted, David.

 

[davefincher]

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.

 

[davefincher]

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.

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• davefincher
• Apr 5, 2015

 

[dukeburger]

Looking good.

Are you chopping the point up for burnt ends?

 

[davefincher]

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

 

[dukeburger]

 

[sota d]

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

 

[gary s]

Nice !!  Looks good

Gary

 

[davefincher]

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.

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• davefincher
• Apr 5, 2015

 

[gary s]

Good Job Looks mighty Tasty             

Gary

 

[sota d]

Looks great! Thanks for posting, David.

 

[dukeburger]

Beauty job!!

 

[twinstick]

What temp did you smoke them at?