Overnight smoke planned.

PocketAces

PocketAces

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I just ordered a 15+ pound full packer cut beef brisket. I'll be picking it up on Thursday. I'll get the dry rub on there right away and let it sit until Friday night. Friday night I plan on lighting the fire to begin the 20 hour smoke.

When it hits 170 I'll separate the point from the flat and make burnt ends out of the point. I think I'll chop a little bit as well and make some wicked beans with the brisket meat and fat.

At 4 I'll foil the flat and cooler it until the guests arrive for the Badger game.

I suppose I better pick up a beer or two for the overnighter...

I also told the wife to pick up some pizzas incase I ruin it. Ive never done a 20 hour smoke before and a brisket is much tougher to do well compared to a pork butt.

Anyway, I'm pumped. :00hour
 
Mr. Poon

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Can a Husker fan or 2 stop by? We are expecting the Badgers to lay a beat down, so we won't be any trouble, I promise.
 
PocketAces

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image.jpg



IMAGE_154.jpg



Brisket is rubbed and resting in the garage fridge. The butcher said to get ready for a 20+ hour smoke. I just hope I have enough beer...
 
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PocketAces

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Well the beer on the upper right is gone. Ugh.

9 hours in and the meat is at 157. I expect the stall soon. We might be half way there.
 
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MadJack

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PocketAces said:
Well the beer on the upper right is gone. Ugh.

9 hours in and the meat is at 157. I expect the stall soon. We might be half way there.
Click to expand...

Better restock the beer. :facepalm:

Looks like the plan is coming along just fine :toast:
 
Sportsaholic

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PocketAces said:
image.jpg



IMAGE_154.jpg



Brisket is rubbed and resting in the garage fridge. The butcher said to get ready for a 20+ hour smoke. I just hope I have enough beer...
Click to expand...

Nice looking Brisket, but I do see a problem.......Take soda off from 2nd shelf & replace with Brisket this will allow for anothe case and a half of bottle beer on top shelf.....Damn Rookies......:facepalm:
 
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