Smoke'n the brisket

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joed617

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May 13, 2006
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Jimmy, I'm at 140 deg now .. the smell is killing me also. along with the homemade baked beans.


Joe
 

jimmyb

Newbie
Jun 24, 2006
12
10
Walterboro SC
Dang That thing must be really thick.
I was suprised when I stuck mine at noon and it was 175. Not to thick of one. One end is thicker so I have stuck it there and in the center. Both about the same.
Maintaining 225 in the smoker.
Which mine is a Gas one though. Have to put water in every 1hr. Chips burn out in about an hour so I do both at the same time. Chip holder isn't very big. Think I am gonna try to make one thats bigger.
 

joed617

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May 13, 2006
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It's a thick one .. atleast 5 to 6" .. I have a smoker with the firebox on the side .. all we burn is charcoal and wood in it .. looks like you'll be eating before me . lol ..

Joe
 

meowey

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Jul 16, 2006
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Northern NY (Adirondacks)
Lookin' good!! Don't get too bothered when they stall or hit the "plateau". It was hard for me to wait it out the first time I did a brisket or butt.

Enjoy!

Meowey
 

joed617

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May 13, 2006
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yuppers, It's at that stall point but has moved up some since the last post .. I should be wrapping soon .. I also place the homemade beans in there also for a smokey flavor.


Joe
 

joed617

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May 13, 2006
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The kids b'day went well lastnight, His b'day was actually the 26th but celibrated the 27th <on your b'day> This was the dinner he requested. Nothing like food porn .. eh. Hope your B'day went well and you had time to enjoy yourself.



Joe
 

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