Early morning....yawn!

L

LittleDick'sBBQ

Guest
Greetings,

I'll be getting up at 4AM tomorrow to get my brisket started. This will be the first time I have "rised-and-shined" to get a schmoke started. Wish me luck.

I trimmed the beefer today, injected with Kosmo's Beef Injection, slathered a layer of mustard, and schprinkled a liberal coating of Simply Marvelous Sweet Seduction.

Here's a pr0n preview:

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speers90,

Fortunately, we are in a bit of a heat wave here in New England....it's 41F here! What's goin' on the cooker??

Little Dick
 
Can't wait for pics. But, I went HnF a long time ago and I get my sleep. I will look for pics at around 10am. :p
 
Looks like it will be about 18F when I wake up, which is about 15 degrees warmer than last saturday morning, and it's supposed to hit 33F tomorrow which is a little above average for this time of year.

I will be doing a boneless pork shoulder, I bought a two pack from costco last week. When this one is done, it will be the last time I do boneless, I was not impressed with the results last week.
 
Boshizzle said:
Can't wait for pics. But, I went HnF a long time ago and I get my sleep. I will look for pics at around 10am. :p
Click to expand...

How HnF do you go? I've been running about 275 lately, but I just want to give myself lots of extra time since this one will be for a christmas party tomorrow night. I plan on having the thing toweled and coolered several hours in advance.
 
Boshizzle said:
... I went HnF a long time ago and I get my sleep...
Click to expand...

If I plan to eat this brisket at 3-4PM, given a 2-hour rest in a towel and the super cooler, what time SHOULD I get started? I plan on going from the Weber 22.5 OTG into foil and a 350F oven to get to the finish.

Maybe I can sleep more?

Little Dick
 
Speers90 and LittleDicksBBQ,

I cook butts and brisket at a smoker temp of 275 to 290. I let brisket go for about two hours before foiling and butts go for about 3 hours before foiling. Once I foil them, I let the smoker temp get as high as 325F. The brisket usually takes 4 hours total cook time with a 2 hour rest. The butts usually take about 5 to 6 hours cook time with a 1 hour rest.

I go by the feel of a probe in the meat but, if you need to go by temp, I'd say about 208F to 210F internal for the brisket and because I like my butt and brisket a little more tender than comp style I usually shoot for the higher internal temps for butts and brisket.

Once you learn the feel of the probe going into the meat like butter, you won't need to worry about temps. The probe entering the meat with practically no resistance is the ultimate test.

Good luck.
 
Bo,

Thanks for the info! Just so I don't misunderstand, are you shooting for 325 after you foil?
 
speers90 said:
Bo,

Thanks for the info! Just so I don't misunderstand, are you shooting for 325 after you foil?
Click to expand...

I believe that's what he's talking about. At least, that's what I do, but I let my UDS rise up to 325-350 after I foil it.
 
I'm going to have to try HNF. Thanks to for the tips. Hope the early smokes are going well. I'm doing a couple slabs of spares tomorrow along with some baked potatoes.
 
Sounds good up at 2 here a pork butt going at 3 fatty on at 7 turkey going on at 11

Sent from my SPH-M820-BST using Tapatalk
 
Thanks Boshizzle and Sly-One,

Decided to give your technique a try this morning, slept until 7 and got the grill fired up. Put the shoulder on at 9, plan on wrapping at 12 and then will go when it hits 200 I will give it a probe test. I like to use the internal temp as a guide on when it might be time to start checking for doneness.
 
Ok guys...educate me...I'm not a fan of mustard, so what does that do for the brisket? Can you still really taste it after cooking? Thanks
 
No you won't taste the mustard after cooking. It's main use is for a surface to stick the rub on easier.
 
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