Pulling an all nighter

[jcbigler]

Maybe....

Family wants to eat about noon. (Lol, yeah right). Fired up the smoker about 9:30, got the brisket on right about 11:30pm.

I'll probably cheat and finish it in the oven once I wrap it after the stall finishes.

13.7lb prime from Costco. Trimmed 38 ounces off. Salt, pepper, hickory smoke. Sprayed with apple juice about once an hour until I wrap.

Been on about an hour and a half now and already up to about 127 degrees in the point. My briskets usually cook pretty fast.

 

[SonnyE]

SIL did two Prime Rib Roasts and two Honey Baked Hams to feed the group tonight at their house.
Holy mackerel stuffed everybody!
Good Luck on your all nighter!
Hope you have some eggnog and rum to tide you through the wee hours. Keep your alarm set for your checks just in case...

 

[pineywoods]

Looking good so far hope it continues to go smooth, don't forget the qview and Merry Christmas

 

[jcbigler]

Wow...I can not believe how fast this brisket cooked. 4 1/2 hours on the smoker and it's at 191 degrees.

Wrapped in a double layer of foil and into the oven at 225 to finish. Now I can get 4 or 5 hours of sleep.Then I'll put it in my RTIC cooler to rest for 3 or 4 hours until we're ready to eat.

 

[SmokinAl]

That's a fine looking brisket there JC!
Al

 

[ristau5741]

> finish it in the oven once I wrap it after the stall finishes.

Now, question here. Why are you wrapping after the stall?
Once you get through the stall, yer home yer way home.
That's like the hardest part to get through.
Most wrap to get through the stall.

 

[crazymoon]

JCB, Enjoy your nap,you 'll need it . Nice looking briskie!

 

[gmc2003]

Looks good. Enjoy that meal you've earned it.

Point for sure.
Chris

 

[jcbigler]

Man, it’s a mad house around here. We’re finishing all the cleaning, and still cooking. And ai have my apple crisp to make still also.

Now, question here. Why are you wrapping after the stall?
Once you get through the stall, yer home yer way home.
That's like the hardest part to get through.
Most wrap to get through the stall.

I always push through through the stall and then wrap. I wrap to preserve the bark, not to get through the stall. My stalls are usually very short, if noticeable at all. And in this case, I wrapped in foil because I was finishing in the oven and didn’t want all the grease and juices to drip everywhere in the oven.

 

[motolife313]

Nice work! I always put the meat on the smoker then build my fire. No wasting time this way

 

[jcbigler]

Final. It was 211 degrees internal when I pulled it from the oven about after about 4 hours this morning. Rested in my RTIC cooler for 6 hours. Internal temp still 141 degrees.