We be smokin'.......

Having a good amount of people over tomorrow so I have a 12 lb. brisket on tonight and I have 3 points to go on in the morning and then some sausage in the afternoon before guests arrive at 4. I'm trying out the Pecan Lodge rub recipe and using all Mesquite Lump in my MJH cooker. I threw in some pecan chunks just for good measure. We'll see if I can get anywhere close to the greatness they serve. If not....here comes chopped brisket sandwiches.....

Starting the fire


Warming up the inside of the cooker


While the MJH came up to temp, I trimmed and seasoned the brisket




My wife actually picked out the brisket last night while grocery shopping. I think she did a pretty good job with her selection. I hate getting a flat end that has a very skinny part on it, but this one is nice and even just about all the way across.

Now it's off to get some sleep (yeah for the MJH and Guru).

So far so good. I had a temp spike when I got up this morning. I think it was a problem of having too much lump and I had the vent open 1/2 when I should have had it to 1/3. Not too bad, it was only at 290 and I wanted to keep it around 250. Got things situated and then put on the 3 points I had that will be made into burnt ends later.

The full packer is wrapped in butcher paper with the points above it.



Here's the 3 points. I took a little tug off one of them to taste the rub and it was AWESOME!!! Can't wait for supper.

Sorry for the delay. I was up all night until 2am running fire calls on things from grass fires to a grass fire that turned into a structure fire.

So here all the briskets in their pretty brisket blankets:


The packer got done and was put in aluminum foil and wrapped up in a blanket till dinner and then I cut up the points, tossed them in juice and sauce, then threw them back on the smoker for a couple of hours:


And ready to come inside:


Finally dinner time: