Late night Saturday

[joettu]

Threw this brisket on last night at 6:00... it ended up coming off the smoker at 3:00am.

I can't decide if I like staying up late or getting up early, either way makes for a sleepy day... zzzzzzz

http://i4.photobucket.com/albums/y140/eojrr1/th_P6180033.jpg (http://i4.photobucket.com/albums/y140/eojrr1/P6180033.jpg)
http://i4.photobucket.com/albums/y140/eojrr1/th_P6180032.jpg (http://i4.photobucket.com/albums/y140/eojrr1/P6180032.jpg)
http://i4.photobucket.com/albums/y140/eojrr1/th_P6180031.jpg (http://i4.photobucket.com/albums/y140/eojrr1/P6180031.jpg)
http://i4.photobucket.com/albums/y140/eojrr1/th_P6180030.jpg (http://i4.photobucket.com/albums/y140/eojrr1/P6180030.jpg)

[Thom Emery]

6 was early Bro
But its all in the eats

[Mic]

Looks good, joettu! Give us some more details, bro! :? Watcha cooking on, how big a brisket, temps, etc. etc! Inquiring minds need ta know these things! :? :wink: BTW welcome to the asylum! :shock:


Mic

[BBQIL]

Looks beautiful. What'd you put on it?

[Woodman]

Was Buddy Holly's ghost around? :wink:

[ozzie]

Looking good

[joettu]

Thanks for the welcome, I have been lurking for some time but everyone wants pictures and this was the first time I had the camera with some batteries... :D

No ghost of Buddy last evening... I wasn't prepared enough in the beer department for him to show up. Good thing because I would have a tougher time staying awake..

Cooking on... I believe it is a Lyfe Tyme pit. It is their tailgate model, as that is what it is used for primarily... 26" x 16" I believe with offset firebox. It can be mounted to the reciever on PU for transport to the game then taken off and put on it's stand, also allows me to keep it at home rather than having to store it somewhere.

Cooking with... combination of mesquite and charcoal.

Brisket size... I believe it was right at 9 lbs untrimmed... Sam's is the cheapest place here that I have found at $1.32.

Method... pretty much what I have gleened from reading this forum and others... temps between 200 and 250, target @ 225, being a smaller smoker I have to watch the temps pretty closely... I check temp every 30 and make adjustments accordingly. Cold brisket, lathered with wooster, rubbed with some stuff I found at Sam's (I was in a hurry and found this stuff and it works pretty good), fat cap down. Remote thermometer... so, lid is only opened once during the cook, and that is for wrapping at 168.. at wrap time add some of my favorite cheap BBQ sauce, throw it back on until 208... Pull, wrap in towels, throw in small cooler... and wait...

Viola....

[txbbqcarrie]

Welcome, looks delicious.

[1044]

Welcome, pass the brisket, please.

[HFD26]

You did good, and it looks beautiful. I like to put mine on early in the morning. There ain't nothin like the smell of wood smoke with a hot cut of coffee at 4:00am.

[joettu]

I like to put mine on early in the morning.

I do too, but with temps in the 100's, I figured it would be more comfortable at night. For tailgates, it is pretty much all done at night...

[MountainCityOutlaw]

looks great.

[txpgapro]

Looks great Joe!!! How about those Red Raiders!

[TB]

Way to jump in Joe --- pics and all. Looks like ya done good.

[serialgriller]

.

Method... pretty much what I have gleened from reading this forum and others... temps between 200 and 250, target @ 225, being a smaller smoker I have to watch the temps pretty closely... I check temp every 30 and make adjustments accordingly. Cold brisket, lathered with wooster, rubbed with some stuff I found at Sam's (I was in a hurry and found this stuff and it works pretty good), fat cap down. Remote thermometer... so, lid is only opened once during the cook, and that is for wrapping at 168.. at wrap time add some of my favorite cheap BBQ sauce, throw it back on until 208... Pull, wrap in towels, throw in small cooler... and wait...

Viola....

see......we get it right every now and then :lol: :lol: :lol:

[cleglue]

Looks really good. Welcome to the forum.

[M38A1]

Hey -
Welcome to the forum. Brisket looks like it turned out well. How'd it taste?

Glad we were able to help in the "how to" dept as well... Textbook approach.

[TexLaw]

Looks good! Nice job!


TL

[joettu]

Looks great Joe!!! How about those Red Raiders!

Getting ready for another season. Hopefully it will be better than last year.. :D Outside of Jones Stadium is where my smoker gets the most use...

The taste of the meat was pretty good, this would be about the 10th or so brisket that I have done and haven't had any complaints yet.

Now I need to conquer another cut.... any suggestions? What is the next cheapest cut to experiment with? Pork butt? I have never priced it, but it looks like the cooking method is about the same.

[david brace]

...Inquiring minds need ta know these things!...
...sounds vaguely familiar, doesn't it?

DB

[TexLaw]

Shoot, Joe, if you can turn out a good brisket, then you can make a good pork butt while standing on your head with a woman in your lap and eating a bowl of chili. As a matter of fact, that's kinda fun.


TL

[HockeyDad]

Hey Joettu, glad to have another Red Raider here!!! When were there? I graduated in 82 - School of Ag - Park Admin & Landscape Architecture. Spent countless hours at the LA Pavillion. Both of my kids want ot go to Tech, hope they can get in. I was in the Hub City a couple of weeks ago, man did it bring back the memories. I love Lubbock and Tech.

BTW...the brisket looked mighty fine

[Dr.Love]

Hey Joe,that grubs looking good.Good pics.I have 3 Lyfe Tyme pits.One of them is from the 80's.

[joettu]

graduated in '97 with BS in Wildlife & Fisheries Mgmt then in '02 with an MBA.

[jshively]

I perfer the stay up late drinking with "power naps". Especially great when your drunken roommate decides to get home around 4 a.m. with god knows who and they hang out in the garage talking errr...attempting to talk.