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Started By
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Anyone Else Tending A Smoker This Morning?
Posted on 5/27/24 at 3:51 am
Posted on 5/27/24 at 3:51 am
Gotta get that brisket going in a few minutes!
This post was edited on 5/27/24 at 3:52 am
13
Posted on 5/27/24 at 4:37 am to Jibbajabba
I will be, but not quite THIS early. Beef ribs and pork ribs.
Just woke up to realizing I left a huge fresh batch of white beans out. :(
Just woke up to realizing I left a huge fresh batch of white beans out. :(
This post was edited on 5/27/24 at 4:38 am
Posted on 5/27/24 at 4:46 am to Jibbajabba
I’m getting it going. Enjoy your day! Don’t forget to take a moment to reflect on those we remember and those we thank for this wonderful country of ours. 
Posted on 5/27/24 at 4:57 am to LouisianaLady
Ouch! If it makes you feel any better, I am having trouble getting my temp to stabilize lol
Posted on 5/27/24 at 6:27 am to Jibbajabba
Did mine yesterday
Posted on 5/27/24 at 6:39 am to Jibbajabba
Not this morning. I did put two big pork butts on at like 5:00 yesterday morning.
Posted on 5/27/24 at 7:24 am to Jibbajabba
It’s just mom and I now so my smoking days are just about over. Also still under Dr. Order from hernia surgery to not lift more than 10lbs which complicates hauling charcoal, meat, starter(electric), cleaning gear, etc..
Have to get my smoking now by living vicariously through you guys photos.
Have to get my smoking now by living vicariously through you guys photos.
Posted on 5/27/24 at 7:35 am to Sidicous
This was 1.5 hours in. Still got a long ways to go!
This post was edited on 5/27/24 at 7:36 am
Posted on 5/27/24 at 8:10 am to Jibbajabba
quote:
This was 1.5 hours in. Still got a long ways to go!
Well good. Now you have time to hit that slab the smokers on with a pressure washer nozzle in one hand and a cold beer in the other.
And yeah, that huge brisket is going to take a llllooooonnnnnggg time to finish but will be so worth it in the end.
Posted on 5/27/24 at 8:16 am to Jibbajabba
I put my brisket on the grill at 6:00pm and pulled it off at 11:00pm and stuck it in the oven for overnight. I am at 196 right now.
Posted on 5/27/24 at 8:23 am to Jibbajabba
Looking good.
I usually put the fat cap on top to marinate the meat as it cooks. However as big as that is, like the other poster says, it’s gonna be a LONG time cooking and I always used an offset cooker. I can see the logic in fat down.
I usually put the fat cap on top to marinate the meat as it cooks. However as big as that is, like the other poster says, it’s gonna be a LONG time cooking and I always used an offset cooker. I can see the logic in fat down.
Posted on 5/27/24 at 8:24 am to Jibbajabba
Baby backs on at 1 this afternoon, for a 5 o'clock dinner, with smoked baked bbq beans, loaded potato salad and a couple cold beers.
Posted on 5/27/24 at 8:25 am to Jibbajabba
Looks like most of y’all do brisket. Just put the Boston butt on the BGE. When it comes off, I’ll do some Conecuh.
Posted on 5/27/24 at 8:36 am to Aubie Spr96
I wanted to spend my day relaxing and not stressing on why my brisket isn’t cooking right, so I put two butts on the KJ at 6:30.
Posted on 5/27/24 at 8:39 am to Jibbajabba
I put a pork butt on at 730. Went Cuban style with an overnight mojo/garlic/cumin/lime marinade and an achiote rub. Planning patacones and black beans tonite
Posted on 5/27/24 at 8:52 am to Jibbajabba
Did mine yesterday. It’s on a long hold now and will slice today.
Posted on 5/27/24 at 11:13 am to Sidicous
quote:
good. I usually put the fat cap on top to marinate the meat as it cooks. However as big as that is, like the other poster says, it’s gonna be a LONG time cooking and I always used an offset cooker. I can see the logic in fat down.
With my heat coming from directly below, I figured that the cap would insulate against it. I’ve never actually done a brisket on my vision so this is kind of an experiment. I am expecting the edges to be a little overdone because the heat rolls up the sides. I will be shocked if I don’t have to discard the edge of the point and the tip of the flat.
Posted on 5/27/24 at 11:16 am to Jibbajabba
Just got my ribs on the smoker for tonight's dinner. About to prep some pig shots and shotgun shells to snack on through the day
Side note: I got one of those collapsible cutting board/prep tubs at Christmas and I love it. Trimmed my ribs on the cutting board and then seasoned 2 racks with the tub walls up, no mess. Do recommend.
Side note: I got one of those collapsible cutting board/prep tubs at Christmas and I love it. Trimmed my ribs on the cutting board and then seasoned 2 racks with the tub walls up, no mess. Do recommend.
Posted on 5/27/24 at 11:46 am to chryso
quote:
I put my brisket on the grill at 6:00pm and pulled it off at 11:00pm and stuck it in the oven for overnight. I am at 196 right now.
This is the way. Smoke until your bark sets then oven overnight until tender. Then you have 4-8 hours to rest it depending on lunch/dinner. Have mine setting in a cooler now waiting for dinner.
Posted on 5/27/24 at 1:13 pm to Dav
I just hit the 8h15m mark and I am happy with the bark forming up. The internal temp was a little higher than I expected at this stage at 181f. I have just cleared the stall. I am cooking at 275f. I am not scared, just curious as to if this speed is normal for this temp. It looks right, feels right, and probes right. I just expected to be going a little longer before breaking out of the stall.
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