themule69
Epic Pitmaster
It is looking good. I bet the neighbors are starting to look around.
Keep the lid closed.
Happy smoken.
David
Keep the lid closed.
Happy smoken.
David
Thanks David. My post feels official now with your 'happy smoken' stamp...saw it in every thread I lurked in for 2+ weeks. Managed to open the lid only once in ~7 hrs so I'm planning on keeping it closed until I'm checking for tenderness. I'll be sure to get finished pics on the smoker and hopefully sliced ones too. IT is 169* after 8 hrs with the smoker just a hair under 250*
It is looking good. I bet the neighbors are starting to look around.
Keep the lid closed.
Happy smoken.
David
Thanks Waterinhole.See your pics, lookin good !
See your pics, lookin good ! Thumbs Up
Thanks Waterinhole.
Hey quick question one of you guys can probably answer quickly. I dont see much smoke coming out (Ive checked pretty closely, I had a steady stream of TBS through the night) but my temp seems to be holding around 240*. Ive walked outside a couple times but have been able to convince myself not to do anything and just look. Its been a long night and any input would be appreciated.
You are. Hahaha.... You can open the door and throw a couple chunks in there if your worried about smoke but the best smoke is barely visible, especially in the morning light. You can smell it but barely see it. I am going to say everything sounds just perfect to me so far.
Brisky is 174*
I just went out and gave the legs a few love kicks..pretty sure I read about that somewhere on here to knock some ash off and now my smoker temp is droppin pretty quick. Went from 243 to 234 (although after typing this its held at 234) in about 3 or 4 min. Starting to get the itch that something needs to be done..
I believe I may be over thinking and stressing myself out for no reason. Believe I'll go toss a few chunks in through the door.
Thanks for the help again.
Haha glad somebody is enjoying my misery. I'm done tinkering and am going to make some coffee.
You are. Hahaha.... You can open the door and throw a couple chunks in there if your worried about smoke but the best smoke is barely visible, especially in the morning light. You can smell it but barely see it. I am going to say everything sounds just perfect to me so far.
I would have posted this earlier but Im very tired and people came over to eat the brisket. Overall it was a success as far as first briskets go, room for improvement but Im pretty happy with it. Next thing I need to learn is how to slice the damn thing bc I didnt know wtf I was doing (seriously Im not gonna post the sliced pics haha). Thanks for all the input fellas.
It should all probe tender. Some will pull it now and separate the point and chunk the point up and put back in for burnt ends.
Happy smoken.
David
It should all probe tender. Some will pull it now and separate the point and chunk the point up and put back in for burnt ends.
Happy smoken.
David
I would have posted this earlier but Im very tired and people came over to eat the brisket. Overall it was a success as far as first briskets go, room for improvement but Im pretty happy with it. Next thing I need to learn is how to slice the damn thing bc I didnt know wtf I was doing (seriously Im not gonna post the sliced pics haha). Thanks for all the input fellas.
Thanks for comin along for the ride! I'll be back with more posts in the future..Looks great !
Looks great !
Thanks for comin along for the ride! I'll be back with more posts in the future..
It looks GREAT! The only way you can cut it up wrong is if you can't get it in your mouth
I would have posted this earlier but Im very tired and people came over to eat the brisket. Overall it was a success as far as first briskets go, room for improvement but Im pretty happy with it. Next thing I need to learn is how to slice the damn thing bc I didnt know wtf I was doing (seriously Im not gonna post the sliced pics haha). Thanks for all the input fellas.