Late Night - All Nighter

[txpgapro]

Just started the pit up for an all nighter. Got 5 briskets, all over 12# to do. Want to have them foiled by 10am so I can still get some golf in for the 5pm carving. This is gonna be close. Using the peach wood I got last weekend and TexasRub #2. Wish me me luck. Nah............. piss on luck, let's just git r done.

[BBQ101]

:lol: Ok piss on the good luck get ur done. Its 520a hows it going? :wink:

[Woodman]

Hit em straight (or drawm em, or fade em , depending on the shot you are trying to shape! :wink: ) I'm leaving for the course now. Woody

[Mic]

How they comin, tx? Gonna post some pics? BTW, thanks for the idea on the avatar change for the weekend! 8) 8)

Mic

[txpgapro]

Things went good guys, and thanks for the support. Went to bed at 2:00, up at 3:15 to load more wood on the fire. Repeated procedures at 4:30, 6:00, and 7:30. Pit was holding it's own at 210*. Wrapped all briskets at 9:00am. Internal temp was at 175. Put them in cooler for almost 3 hours. Sliced em up at at noon and reurned to foil. Some the brisket were so big that the fat never rendered. Had to cut it out and one brisket and to go to the oven for another hour or so. I've read here before and now I know, not to try and do too many, or to big of briskets at one time. One brisket was almost 15#. I had them crammed in my pit, and they were climbing the walls. All turned out good and got eaten up. At the last minute I passed on doing the chickens and grilled some dogs for the kids instead. Hope eveyone had a safe and fun holiday weekend. Someday we will all get together for some Q and a cold one.

[1044]

If you pulled them off at 175°, you still had rendering to do. Leave them closer to 200°.

[txpgapro]

I hear you.........now. :wink: