Brisket Tonight!

[tpicki]

I've done an all day brisket but never an all-nighter. I read somewhere that you're not REALLY a veteren until you've done the all night brisket smoke, it's absolutely PERFECT here in West Michigan and as of tomorrow AM I will no longer be a brisket all-nighter virgin!! Brisket is rubbed, wrapped, and waiting for temp. I use a Char-Griller smoker which I just further modified with fiberglass rope around the edges. Pics to follow!!! Plan to use charcoal and hickory for flavor. Wish me luck!

 

[bigtrain74]

Good Luck!!!!!!!!!!!

 

[rickw]

Here's to ya

, good luck.

 

[bostonbbq]

I just ended one and I'm flipping exhausted!

Best of luck to you.

 

[tpicki]

Here she is rubbed and ready! I figured I'd try the pan for a juicier brisket perhaps?? Been on for about 40 min at 225 or so. More pics as the night goes on!

 

[mballi3011]

Good luck with your smoked. I'm sure it all will be some good eats.

 

[tpicki]

Thanks! I see the Gator chair!!! Go Gators!! I'm a 1983 grad.

 

[ronp]

Why not smoke on the grate? Put a drip pan under it with some au Jus and thinly sliced onions. After the smoke, de fat the aujus in the freezer, and mix with the meat whether you slice or pull it will be great.

Good luck!

 

[tpicki]

Sounds good too! I just read a "best brisket I've ever had" story somewhere that used a pan so I thought I'd give it a try. Your method is next. :-)

 

[tpicki]

Pic is at 1am and temp is 120. It's now 3am (temp 140-Is this too quick???) starting to rain. yippee!!

 

[tpicki]

OK. I'm aware of the plateau but my 9lb brisket has been smoking for about 13 hours and still at 167. Have you guys ever had a "mega-plateau"?? I'm not in a hurry because we are eating at 4pm or so (12:30 now). I'm debating foil, towels and cooler for a couple of hours. Or should I foil and leave on the smoker?? Thanks for input!!

 

[tpicki]

foiled and back in the smoke. still 160. I actually had temps of 180 earlier??? Smoker has had some fluctuation but never below 180. Average at 200-210 (maybe that's the problem?)

 

[bmudd14474]

Your smoker Temp should be 225-250. If its dropping to 180-190 that will cause you heartache.

 

[tpicki]

in foil, wrapped in towels and in the cooler at 3pm. Tired of wrestlimg with temps. 172 was the reading but dinner approaches. I'll post Qview when I slice. Whew I'm tired (11:00pm to 3:00pm)

 

[tpicki]

A couple of shots of this morning about 7:30am. Started at 11:00pm. It's now 4:30pm and brisket has been in cooler for about 1 1/2 hours. Qview to follow.

 

[sumosmoke]

That meat will be worth the wait, how is the plateau coming along? Did ya get past the 172 mark?

 

[tpicki]

16 hours in the smoker and therm still read 175 only. I pulled in foil and coolered for 1 and 1/2 hours. I also had a Bottom Round Roast I tried today (about 7 hours for 3 lbs) pulled it at 145 and foiled for an hour. Here's pics! Brisket was tender and good flavor. Thicker slices are from the Round Roast. Thanks for a fun "day."!