Middle of the night...

[Rusty Breaux]

Midnight seems the perfect time to light the smoker...it's 245am and the smoker has settled in nicely at 236...

Rb

 

[Enrico Brandizzi]

Your briskey looks good. I love holy cow rub!

 

[Rich Dahl]

That brisky looks good, but midnight, haven't seen that in years.

 

[Barb D]

Looking good but midnight!!! Only cook during the day or early evening, midnight to late for me. Looking forward to seeing the brisky when its done.

 

[Cliff Bartlett]

I'm with you Rusty. I love to get up in the middle of the night and start a nice long smoke. Bet that neighbor doesn't enjoy you knocking around out there though Doesn't that door get a little toasty for your Maverick positioned like that? Looking forward to see the results of the cook.

 

[Rusty Breaux]

So here we go. The brisket was about 12lbs, and I was expecting close to 12 hours at ~235*. So i start this bad boy at midnight, a couple guys come over and have drinks. The meat hits the smoker at 1:15am and i make it most of the way though the night before actually falling asleep. I ended up pulling the brisket at freaking 9AM. Complete mistime on my part. I throw it in the icechest and give it a couple hours. When I slice into it, the damn flat is undercooked. I completely had a stupid moment and had the Maverick deep in the point of the meat, and I guess my sleep deprived *** forgot to check the internal temp on the flat.

The point was pretty damn good, but once again, the flat was tough (compared to what i was looking for). But i guess i have to mess up a couple of briskets before i make it to the top of the mountain .

Also, as a sidenote, i seasoned up and threw on a turkey breast for the wife also. I didnt get a picture of it when it was completely done, but i have this one from probably 2/3 of the way done.

rb

 

[ChuckO]

Brisket looks great. I love smoked turkey, bet it came out equally good as the brisket