Weekend Brisket

[pellethead13]

Spending my only day off in a month on a 16# brisket, only thing missing is [emoji]127944[/emoji]. Planning on a long smoke overnight after she is trimmed up and SPOG'ed. 230-250 is the goal. Starting her up at midnight and will post progress in the am after 6 hours. I want to sleep in lol.

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• pellethead13
• Feb 11, 2017

In the mean time buttermilk brined fried chicken for a late dinner tonight

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• pellethead13
• Feb 11, 2017

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• pellethead13
• Feb 11, 2017

 

[firemanjon]

Nice!! Can't wait to see...I'm in

 

[ab canuck]

I'm in on this one.... I am looking forward to going home and getting some smoking going......

 

[b-one]

Brisky sounds good,that chicken looks great!

 

[pellethead13]

Hope to show you some good results, cheers fellas [emoji]127867[/emoji]

 

[pellethead13]

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• pellethead13
• Feb 11, 2017

Trimmed, SPOG & achiote pepper rub. Going to sit for a few hours then to the pit

 

[billy brown]

That chicken looks crazy good.

 

[SmokinAl]

The chicken looks fantastic!

Looking forward to seeing the brisket!

Al

 

[pellethead13]

Well I fell asleep on the couch boots and all and it was apparent I needed it because it's now 930 lol, pellets ran out of course so lost temp and not quite sure how long that could have been. IT is 171, showing some good bark so bringing it back up to temp and will wrap after. IT goal is 200-205

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• pellethead13
• Feb 12, 2017

 

[pellethead13]

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• pellethead13
• Feb 12, 2017

Wrap time, ran out of butcher paper so going to foil it for a few

 

[SmokinAl]

Looks good so far!

Al

 

[ab canuck]

Yessss... it looks goood so far....

 

[pellethead13]

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• pellethead13
• Feb 12, 2017

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• pellethead13
• Feb 12, 2017

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• pellethead13
• Feb 12, 2017

Flat was little dry but overall I call this a success, not my best considering the snow here in NE and battling temps all day but I'm happy

 

[ab canuck]

Yep, It looks good.... Nice job

 

[meatybeef27]

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• meatybeef27
• Feb 12, 2017

can anybody answer this question. MY brisket turned out like kind bent while cooking. I'm at the 5 hr mark at 200 250 degree. I used salt and pepper only on the brisket.thanks !