Large brisket

[David Halcomb]

The local meat market was down to 20lb briskets only. T
Due to the size I will smoke it overnight. This will be my first overnight smoke.

Did not have a cutting board big enough then I remembered a sheet of Delrin in my garage. Plenty big, I'm going to cut it down and make it a permanent cutting board.

 

[David Halcomb]

Loaded up for all night.

 

[yankee2bbq]

Can’t wait for this,.,,

 

[fivetricks]

I've reduced my overnight smokes to 2 or 3 times a year. Good luck with yours. Gets to be no fun post 3am but it's nice when you're done (and sleeping)

 

[David Halcomb]

Reloaded the wood around 230. Refreshed the water pan.

 

[forktender]

Man, I'd love to have that sheet of Delrin that would make an amazing cutting surface.

 

[sawhorseray]

Boy howdy, that's a long time to stay up! What kind of wood and temp are you running? RAY

 

[RichGTS]

Hope your work pays off - looks like a really nice set up

 

[forktender]

D David Halcomb
Looking forward to seeing how your cook turns out.
What type of smoker are you using? Can you post a pic of it for us?
Thanks a bunch.
Dan

 

[sawhorseray]

I was wondering the same thing when I was up a little earlier Dan. I can see it something on wheels and might have cabinets, looks formidable. RAY

 

[David Halcomb]

Yes, cabinet smoker. Let me find a photo from in the daylight.

 

[David Halcomb]

 

[David Halcomb]

Boy howdy, that's a long time to stay up! What kind of wood and temp are you running? RAY

Low 200's and using oak.

I'm sleeping most of the night, just wake up naturally a lot so hasn't been too bad.

 

[SmokinAl]

Looking forward to the finale!
Al

 

[sandyut]

mmm would love to have that 20 pounder at my house.... watching this one.

 

[David Halcomb]

Still rollin along, brisket in the low 190's so timing is right. Added a pork butt around 6am .

 

[David Halcomb]

Had the brisket in the cooler for a few hours. A little on the dry side. Might have to make chili with the flat.