Preparing for an all night smoke

Discussion in 'General Discussion' started by rsnovi, Jul 4, 2015.

  1. It is a great 4th of July night in Michigan and yesterday I found a pretty good deal on a 14 lb packer brisket untrimmed at $3.99 a pound.  This is my first brisket ever so I watched a few youtube videos to learn how to trim it.  I think I might have gotten a little carried away trimming the hard fat between the flat and the point.  Other then that I think the trim went OK.

    My plan is to smoke it at 220 with 4.5 oz hickory and 1.5 oz of apple.  I will put it on the smoker at 10 pm and I hope it smokes for at least 14 hours.  A few more hours would be even better with a goal to eat around 50 pm tomorrow.  I went with a simple rub of kosher salt, black pepper, brown sugar, garlic powder, and onion powder.  I rubbed it around noon today and it has been sitting in the refrigerator ever since.

    I thought I would share my work station.  I will be using the Cookshack 025 on the left tonight with a Maverick 735 to keep me abreast of the temps.

     
  2. b-one

    b-one Smoking Guru OTBS Member

    Good luck! Are you planning burnt ends? Nice work station you got there as well!
     
  3. I might try some burnt ends. To be honest I will see how things are going, but if all is good I will give them a shot.
     
  4. b-one

    b-one Smoking Guru OTBS Member

    I usally make them a day or two after we enjoy some of the flat for dinner. If you need an idea to use some of the leftovers up brisket makes great hash!
     
  5. Hash does sound good. I was hoping to freeze some to make chili at a later date.
     
  6. I just put the brisket on.  A little bit early than originally thought.  One it was getting dark so I thought a little light would help and after some reading this brisket might take longer than I was thinking.

    One thing I do need on my work station is an outdoor lamp.

    Here is the meat just before closing the door.


     
  7. b-one

    b-one Smoking Guru OTBS Member

    Get some sleep can't wait to see that tasty looking brisket in the morning!
     
  8. vwaldoguy

    vwaldoguy Smoke Blower

    I just did my first brisket earlier this week.  I did just the flat only.  I started mine about midnight.  Was up a couple of times through the night to check on temps.  Good luck!
     

  9. Just finished eating the final product. Total smoke time was 19 hours to 200 degrees. I feel that this was the best brisket I have ever eaten and I must attribute it to these forums. I ended up not doing burnt ends this time and ate some of the point as is. Both parts were very tender and tasty. Thanks for tuning in.
     
  10. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Looks great!

    Love the work station!
     
  11. b-one

    b-one Smoking Guru OTBS Member

    Looks great, glad it turned out!
     
  12. looks great. I,m still working up the courage to do my first brisket.
     

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