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Started By
Message
Brisket on the smoker
Posted on 12/27/24 at 5:35 am
Posted on 12/27/24 at 5:35 am
Put it on at 5 am. It’s going to be a nice relaxing day.
Update: wrapped it in some butcher paper about 10 it was sitting at 160. Just checked the temp and it’s at 180. Expecting to pull it about 4:30-5 and slice about 6:30
Update: wrapped it in some butcher paper about 10 it was sitting at 160. Just checked the temp and it’s at 180. Expecting to pull it about 4:30-5 and slice about 6:30
This post was edited on 12/27/24 at 1:26 pm
9
Posted on 12/27/24 at 5:38 am to bradyjamesrules
K
Posted on 12/27/24 at 5:38 am to bradyjamesrules
Now, what kind of beer are you drinking at the moment?
Posted on 12/27/24 at 5:40 am to bradyjamesrules
I love giving my wife the “I can’t do anything I’m babysitting the brisket” excuse.
Enjoy your day I’m jealous!
Enjoy your day I’m jealous!
Posted on 12/27/24 at 5:42 am to bradyjamesrules
I’ll need an address, I figured since you’re posting this you wanted some help eating it later this evening, and I’m guessing/hoping you’re within 12 hours of driving distance so that I can provide that help.
Posted on 12/27/24 at 5:48 am to bradyjamesrules
What kind of pit you got baw
Posted on 12/27/24 at 5:54 am to Bama and Beer
Blanton’s
Posted on 12/27/24 at 5:56 am to GeauxTigers0107
Homemade by welder buddy. Just your basic pit with offset smoker box
Posted on 12/27/24 at 6:00 am to bradyjamesrules
The smoke ain’t no joke!
Posted on 12/27/24 at 6:15 am to bradyjamesrules
Nice. Choice or prime?
Rub?
Rub?
Posted on 12/27/24 at 6:30 am to meauxses
quote:
I love giving my wife the “I can’t do anything I’m babysitting the brisket” excuse.
Enjoy your day I’m jealous!
My comment has always been I am guarding the smoker. I started doing this after I caught a neighbor peeking at what I was smoking. I had six pork butts in it for a neighborhood get-together. If it is later in the day I will have some beers while guarding the smoker.
Posted on 12/27/24 at 6:56 am to RetiredSaintsLsuFan
quote:must be defended from all threats, foreign and domestic
My comment has always been I am guarding the smoker
Posted on 12/27/24 at 7:38 am to bradyjamesrules
quote:
Blanton’s
You lucky sumbitch. Enjoy
Posted on 12/27/24 at 9:36 am to bradyjamesrules
quote:
Put it on at 5 am. It’s going to be a nice relaxing day.
I assume you are eating it for lunch tomorrow?
Posted on 12/27/24 at 11:02 am to theunknownknight
quote:
I assume you are eating it for lunch tomorrow?
I'm usually looking at 12-15 hours of smoking, plus the rest. With that, I usually put mine on by midnight.
Posted on 12/27/24 at 11:25 am to HeartAttackTiger
quote:certainly will work but so will 5 hrs to 165 then an hour or two wrapped in a 350 oven. Nothing wrong with using a crutch. excellent results either way I just don’t see the point in doubling the cooking time
looking at 12-15 hours of smoking
I put one on Friday at 9am it was ready to eat at 530
This post was edited on 12/27/24 at 11:27 am
Posted on 12/27/24 at 1:28 pm to bradyjamesrules
quote:
Put it on at 5 am. It’s going to be a nice relaxing day.
Until it starts raining (and worse).
quote:
wrapped it in some butcher paper about 10 it was sitting at 160. Just checked the temp and it’s at 180. Expecting to pull it about 4:30-5 and slice about 6:30
5 hrs to 160? You have a hot file!
Posted on 12/27/24 at 1:28 pm to GeauxTigers0107
Just basic salt and pepper with a little bit of a new rub that my son and DIL gave me for Christmas
Posted on 12/28/24 at 8:42 am to bradyjamesrules
Upvoted you but will be downvoting you if you don’t post pics when done 
Posted on 12/28/24 at 10:14 am to Boudreaux35
I went hotter than usual. Tried 275°. Usually like 225-250 but wanted to move it along and see how it turned out. Finished about 4. So 11 hours on 12lb brisket. Even made a few burnt ends off the point. Not best ever but solid.
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