All nighter cook

[Andy Kaminski]

Been a while since I ran an all nighter cook.
I’ve only done them on my kettle with a snake and this is my first time on a wsm.
The cook is a 16lb prime brisket from Costco.
I trimmed it down to squeeze it in the wsm18 and foiled the ends.
This is my first brisket on the wsm so I’m running it a bit different than most of my other cooks.
I’m running it at 225 with water in a deep dish pizza pan.
I have the Arborfab basket filled to the gills.
I am using a home made rub with 2 parts pepper, 1 part salt, 1/2 part garlic and some misc shakes of stuff I thought would taste good.
I also injected with a couple shots of tallow.
I don't normally cook at 225f or use water or even a water pan but thought a long low and slow cook would be the best for this cook.
I’m just using the vents for temp control but this smoker holds temp just fine.
Hopefully my phone will beep if things need attention.

I also got a late start on baking a couple loafs of jalapeño cheddar sourdough bread today.
It’s getting close to bedtime and my bulk ferment is still a good couple hours from being done.

 

[DanHoo]

If it is gone in the morning, I'm sure it was a bear that took it

 

[Andy Kaminski]

Well needless to say,
So far this has been a very exciting cook.
We were treated to a big fireworks show off in the distance from the big shindig of a logging show that the town has going on.
It lasted a good 30-45 minutes of ewww and awes.
And then Mother Nature stepped in and gave us a nice light show of her own.
Stepping out my back door and seeing a sky full of colors is awsome.

 

[Timothy F. Lewis]

Cool!
We went down to a saloon that had been recommended for a great burger… not impressed
Then, we did a little damage assessment tour of the south side of town. The FedEx building was pretty bad but, the neighborhoods were devastated! Still blocks without power, trees everywhere, what a mess! I pray for those folks!

 

[Andy Kaminski]

Oh no.
What happened ?
I don’t have tv.
Tornado?

 

[Andy Kaminski]

So the all night cook went well and I’m still jazzed about the light show.
Some of my friends actually have cameras so their pics make mine look not so fantastic.

The temp inside the smoker dropped down to 185f at 2:30 so I had to get up and rake the coals a bit and spritzed it with bone broth.
I think that was because I reused some coals and the ArborFab basket has small perforations.
The temp went up to 280f this morning after the water evaporated and that was cool with me.
I don’t think I will use water other than on these night cooks.
the internal meat temp is 160f so I just wrapped it.
I used some tallow and fat chunks in my wrap.
This might be a 15-17 hour cook and I’m cool wit dat .

 

[Timothy F. Lewis]

Oh no.
What happened ?
I don’t have tv.
Tornado?

Yeah, it actually made national news on Thursday! Lots of trees down, loss of power to 20K+ people, big mess! Passed abut a mile south of me! It was bad. Not as bad as the “Big One” back in 1980. I was a block from the center of that one! I’m lucky, I guess. Pictures are online someplace I’m sure.

 

[Andy Kaminski]

Oh man, those poor people.
The wife and I are on the volunteer search and rescue team up here.
20K people in need equals a big mess.
I hope you are faring well and your area recovers soon.

We are remote on a peninsula that can be easily be inaccessible for the most part for a long period of time.
We have had to become prepared for lack of services because of where we live.
My family was also one of the last to get power restored during the Big NYC Blackout because were were in the projects.
Mom taught us to always be prepared because of that nightmare of anexperience.

20K ?
That’s enough for every possible miserable situation.

 

[Timothy F. Lewis]

Power was mostly restored in a couple of days but, the mess is going to be weeks to clean up!

 

[Andy Kaminski]

We just finished dinner and the brisket was fantastic.
It shook like jello.
The cook took 16 hours at low temp mostly then a 4 hour rest wrapped in a towel in a cooler.
It was so soft and juicy that I couldn’t hang it over my finger.
This is the way I’m going to do them now.