How many people pulling an all nighter tonight cooking.

[ecto1]

Just seeing if anyone else is gonna be a Zombie on Sunday.

 

[meat magician]

Did the all nighter last night, going to do taxes tomarrow

 

[viper222]

Me!!!!! But I slept late this AM so I wouldn't be asleep when it came time to eat it. 2 Butts and some Fatties on, 1 to be sliced 1 to be pulled.

On 4th of July, Thanksgiving and Christmas I always make the meat, Smoked Brisket, Pork 2 different ways and turkey. Then it was decided by the other family members they would just get a spiral cut ham for Easter, so I volunteered to smoke stuff, WAY tastier than stinking store bought spiral cut ham.

Luckily everyone loves my smoked food, so they even brought over the meat.

 

[rdknb]

I ddid all the prep work and will get up when I wake up. Tomorrow is easy abt's and a ham

 

[mrblack947]

Smoked today,

no smoke tomorrow.


Good luck out there guys.

 

[mythmaster]

I've got the Easter ham going in the MES. It's at 122* right now.

 

[caveman]

Getting off of work at midnight, PST. No all nighter here. And no ham tomorrow. Gonna do something different.

 

[pineywoods]

I'm cheating we're having fried turkey

 

[desertlites]

no all niter here-shanks rubbed and will hit the smoker in the am.

 

[brokenwing]

smoking a brisket as we speak lol. At 162 degrees. no sleep for me.

 

[mythmaster]

A bit OT, but have you heard anything about this cooker? Is it really as good?

Thanks,
Bret

 

[oneshot]

Doin a couple of butts with an Asian rub. It's 12:30 am and temps. are at 159 and 157 now. The eye lids are gettin heavy.....LOL

 

[ecto1]

Got a brisket in and it is @ 151 after 4 1/2 hours gonna be a long night.

 

[sumosmoke]

Good luck to those that are still up and watching temps!

 

[jaxgatorz]

And those doing other things

 

[gravey]

All nighter?! I wish. I'm posting this from work, so don't tell my boss. I won't see the smoker till 7 am Central time.

 

[bbqhead]

got the cooker ready today, so tomorrow am, its turn the propane bottle on, flip on power switch, flip the igniter switch,heat to 250*,turn on convection fan , then rotate racks. when 250* put 3 sticks in wood chamber. this cooker will spoil you, tomorrows menu:6 pork butts, 3 briskets, 2 turkeys, 2 turkey breast, 3 racks of baby backs,"those are for the cooks", hot links. and finely after reading for months on smf, my very 1st fatty,cross your fingers! oh yea, diane's famous baked beans. not to mention all the other stuff she's already made

 

[bill in mn]

Got up @ 4:45 am and the 2 butts are at 163,right on track for easter dinner @ 3:00 pm.Enjoy your day. "He has risen"

 

[chisoxjim]

no all nighter this time, if I was doing a butt I would have gone that route, got up @ 6:30, and got the WSM going, got spares, rib tips, and skirt going, might toss some kilbasa on in a few.

 

[ecto1]

Fell asleep on accident at around 4 woke up to a little rain and the brisket is @ 180 so maybe another hours and a half that would make it 13 hours. Mad my MES got wet in the little rain but it is still working fine just chugging along like a good soldier.