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It's going to be a good week

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jcbigler

jcbigler

Smoking Fanatic
Original poster
SMF Premier Member
Jun 1, 2015
520
76
Chouteau, OK
Been a couple of hard weeks. Tomorrow will mark 16 straight days of long hard days with no days off. Then I'm off from Wednesday through next Monday. 

Smoking one brisket for a potluck with some friends Wednesday evening, then the other for Thanksgiving with the family on Thursday. Plus some ABTs for pre-dinner snacks on Thursday. Also making an apple crisp for Thursday. And I think there is a turkey around here somewhere also. But my wife won't let me smoke the turkey. She said, "it might taste weird".  
wife.gif


Now for the bad news. It's supposed to rain most of the day on Wednesday and Thursday. And I don't really have any type of cover for my smoker.  
icon_cry.gif
  Maybe I will try putting up my 12x12 canopy tent. But I don't think it's rain proof. 

The last two packers my local WM had, UDSA Choice, 12.47 and 12.82 pounds. I usually like to smoke in the 14-15lbs range, but didn't want to spend tomorrow running all over town looking for brisket just because I'm picky about the size.  

Salt, pepper, hickory smoke and spray it with apple juice. I'm thinking I may be able to get them done in about 10 hours (if the rain doesn't kill me), planning for 12 though. 

IMG_20151123_235018222-2.jpg

IMG_20151123_235018222-2.jpg

 
12:05: 6 1/2 hours in. No stall on this thing.Flat at 188, point at 175. Foiled and cooking for another 3 1/2 hours ish.

My temps are all over the place today, I think bcause of the wind. But the brisket is coming along nicely.
 
Pulled the brisket off the smoker just before 16:00. Internal temp for bith the flat and point was about 209. May be just a bit overcooked. Wrapped in towels for the trip to the potluck. Another hour or so before we are going to eat.

I'll be sure to post pics of the finished product.
 
JCBigler said:
 
My new best friend. 12" of Swiss made, brisket slicing steel.  
biggrin.gif


This thing is wicked sharp, right out of the box.

IMG_20151125_063546904.jpg

IMG_20151125_063546904.jpg

Click to expand...
I just sharpened a custom set of Dexter Russell knives for my Brother in law which had one like that in the group. He told me that he only uses it to slice prime rib. He's a marketing rep for a major food distributor and puts on a lot of shows throughout the northeast region. He's used these knives for some time and they still had a good edge...they just needed to be brought back to that keen "razor" edge that they had when new.

SMB  
 
01:07 time to clean the smoker and fire it up for brisket number 2.
 
Last edited:
02:09 brisket is trimmed, rubbed, and on the smoker. Estimated time of donness: 12:30. It's going to be a long night. I've been up sonce 04:15 yesterday. Only have another 14 hours before I can crawl into bed. I hope I don't fall asleep too deeply and forget to get up and check the fire. If you don't hear from me by 08:00, then I probably fell asleep.

Winds are calm with a light breeze. Air temp is approximately 65 degrees. No sign of rain yet. Forecast says that it may start raining after noon. Hopefully my brisket will be beat the rain.

IMG_20151126_020149034.jpg

IMG_20151126_020149034.jpg

 
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08:10, 6 hours in. Point is at 176, flat at 185. Wrapped and pushing towards 200 for the next 4-5 hours. Breezy, overcast and possible light rain indicated on radar west of Manford. Now I'm racing mother nature. Turkey still in the fridge.

IMG_20151126_081802720.jpg

IMG_20151126_081802720.jpg

 
Just checkedd my temps. Point at 201. Flat at 205. 9 hours.

Going to give it another hour just because the kitchen isn't ready yet.

Time to start on my ABTs.
 
Brisket pulled at 12:15. Wrapped in towels and resting for a couple of hours. 

ABTs on the smoker. 

Rain on the way.
 
Atomic buffalo turds (and sweet buffalo turds for the kids and mother-in-law) 

Jalapeño or bell pepper slices stuffed with a slice of red onion and colby-jack cheese, wrapped with bacon. I sprinkled some of my salt and pepper brisket rub on them and hit them with a couple shot of the apple juice that I used on the brisket.

We had rain incoming and my smoker was starting to run out of heat. So I cold smoked them for about 45 minutes and then finished them off in the oven. 

IMG_20151126_135754982.jpg

IMG_20151126_135754982.jpg


Finished brisket pics incoming. Waiting on family to arrive to start eating.
 
Last edited:
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I tricked my mother-in-law into eating one of the atomic buffalo turds. Now she is trying to kill me.

If I don't make it back, just want to say it's been fun hanging with you guys....


:lurk:
 
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