Here goes nuthin'

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Original poster
Aug 29, 2006
Manhattan Beach, CA
Got my Doritos, coffee, energy drinks, and a comfy chair. At 11pm, my first all nighter brisket hit the smoker. Thanks to a great tip in another thread, I used a foodsaver to seal up the original packaging for an easy marinade. Then after a little dry rub, its ready to go. We'll see how the next 2 hours go...
2 hours in and I applied a light mopping and rotated them so one didnt get more firebox heat on this horizontal smoker. Having a hard time trusting the thermometers though. The one installed on this smoker is about 50 degrees cooler than the digital Maverick, so I put in an oven thermometer, which confirmed the Maverick. Two to three says dont trust the installed thermometer. Hope this works...
Lookin' good, Jeff! Stay with it!

Most of the folks here have expressed doubt about installed thermometers. I always use a backup on my GOSM.

Great pics and keep'em coming!

Lookin' good!

I sometimes hang a probe that has no meat that it needs to be stuck into ( :( ) through the top vent in my GOSM to confirm my temps. I have found that the built in thermo is fairly close. You have made an important discovery about yours not being so good.

Enjoy the day!

Hi Jeff, Thanks for the pics .. looking good .. nice choice on the coffee :) I hope you made it through the night.

The sun has come up and I'm 7 hours in. Both briskets are at about 150. That paprika in the rub really makes these look crispy- but they seem to be doin' just fine. I upgraded to lump charcoal for this brisket. Highly recommended - it burns a whole lot longer, cleaner and hotter than the El Cheapo briquettes.
Lookin' gooood, brother!

Thanks for sharing your food porn! :D

We'll all be watching!

Y'all weren't kidding about that plateau thing. Over 2 hours later and I'm still at 150. People are starting to wake up now so I think my signature blues are going to quietly work their way into the day...
Patience, Brother. Patience.

As the Chinese say, "The ox is slow, but the earth is patient." All things come to a good end, eventually!

Must be a CharGriller...... They are notorious for thermometers that are inaccurate...... I have "adjusted" mine closer to an oven thermometer (that I checked in the oven with a digital) and I only use the lid therm only for a reference. I still depend on the internal thermomter.....

Those briskets look great. As for thermos, invest in a good set of remote therms. I have the NuTemps and they are a wonderful tool.
Savages! 23 lbs of smoked brisket cooked over 16 hours plus an hour and a half wrapped in foil in a cooler... gone in 30 minutes! In the feeding frenzy that hit once the meat came out of the cooler (and all the sides were ready), the wife managed to get some shots of some slices coming off and the first few slices as I plated them.
All in all, a very successfull and tasty first shot at brisket. Looks like the first of many more to come. I think I would prefer to only do one beast at a time though, especially in the Bar-B-Chef I've got - it was a little crowded.
FYI - from marinade to rub to mop to finishing sauce, I used recipes from's "best odds brisket" with hickory chunk and was pleased with the flavors.

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