John Mongrue
TVWBB Member
After having a great night with old friends and strolling in at 2AM, I announced to my wife, "I am going to start the brisket!" I didn't think to take into account the bad weather we've been having the past few days because I know "what I'm doing." Let's just say I thought having a few nightcaps would be a good idea as well. The brisket was already rubbed and waiting as well as the ribs.
3AM-brisket on
5:34AM-Awakened by a thunderstorm which required vent adjustment to stoke low fire.
7:30AM-ribs on above brisket
[URL="[IMG]http://imageshack.us/a/img24/4705/fjbx.jpg[/IMG]"]
Temp dialed in, time to sleep some more
[URL="[IMG]http://imageshack.us/a/img341/2039/yjk8.jpg[/IMG]"]
9:30 AM-more rain, WSM running at 265°, adjust vents to get temp corrected
[URL="[IMG]http://imageshack.us/a/img32/3308/ggp2.jpg[/IMG]"]
10:45AM-more rain, adjust vents for hot fire, wrap ribs and brisket
[URL="[IMG]http://imageshack.us/a/img834/2795/7rgn.jpg[/IMG]"]
10:52AM-lovely wife hands me a cup of coffee
11:42AM-unwrap ribs, sauce and adjust vents to achieve 265° to get ribs sticky
[URL="[IMG]http://imageshack.us/a/img203/1481/672r.jpg[/IMG]"]
12:55PM-pull ribs, we're hungry
[URL="[IMG]http://imageshack.us/a/img6/3269/a8zx.jpg[/IMG]"]
Nice light apple and cherry wood smoke ring. Wife likes smoke flavor to be light, not over-powering
[URL="[IMG]http://imageshack.us/a/img534/7064/ziq4.jpg[/IMG]"]
time for a nap
4:22PM-iGrill alarm ringing, I wake up, brisket hits 195°, pull it from WSM, leave wrapped and stuff in cooler under beach towels. Temp rises to 205°, flattens out and slowly drops for an hour or so to 175°. Unwrap, slice and serve on warmed ciabatta bread with home made slaw.
[URL="[IMG]http://imageshack.us/a/img194/1249/si9o.jpg[/IMG]"]
[URL="[IMG]http://imageshack.us/a/img818/8826/jurq.jpg[/IMG]"]
After slicing, I left the brisket in the cooler far too long. It began to shred at some points, but was still moist. I like the slices to have a bit of spring back when pulled on.
Thanks for viewing!
3AM-brisket on
5:34AM-Awakened by a thunderstorm which required vent adjustment to stoke low fire.
7:30AM-ribs on above brisket
[URL="[IMG]http://imageshack.us/a/img24/4705/fjbx.jpg[/IMG]"]
Temp dialed in, time to sleep some more
[URL="[IMG]http://imageshack.us/a/img341/2039/yjk8.jpg[/IMG]"]
9:30 AM-more rain, WSM running at 265°, adjust vents to get temp corrected
[URL="[IMG]http://imageshack.us/a/img32/3308/ggp2.jpg[/IMG]"]
10:45AM-more rain, adjust vents for hot fire, wrap ribs and brisket
[URL="[IMG]http://imageshack.us/a/img834/2795/7rgn.jpg[/IMG]"]
10:52AM-lovely wife hands me a cup of coffee
11:42AM-unwrap ribs, sauce and adjust vents to achieve 265° to get ribs sticky
[URL="[IMG]http://imageshack.us/a/img203/1481/672r.jpg[/IMG]"]
12:55PM-pull ribs, we're hungry
[URL="[IMG]http://imageshack.us/a/img6/3269/a8zx.jpg[/IMG]"]
Nice light apple and cherry wood smoke ring. Wife likes smoke flavor to be light, not over-powering
[URL="[IMG]http://imageshack.us/a/img534/7064/ziq4.jpg[/IMG]"]
time for a nap
4:22PM-iGrill alarm ringing, I wake up, brisket hits 195°, pull it from WSM, leave wrapped and stuff in cooler under beach towels. Temp rises to 205°, flattens out and slowly drops for an hour or so to 175°. Unwrap, slice and serve on warmed ciabatta bread with home made slaw.
[URL="[IMG]http://imageshack.us/a/img194/1249/si9o.jpg[/IMG]"]
[URL="[IMG]http://imageshack.us/a/img818/8826/jurq.jpg[/IMG]"]
After slicing, I left the brisket in the cooler far too long. It began to shred at some points, but was still moist. I like the slices to have a bit of spring back when pulled on.
Thanks for viewing!
Last edited: