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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-16-2011, 07:10 PM   #1
LittleDick'sBBQ
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Default Early morning....yawn!

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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Unread 12-16-2011, 07:41 PM   #2
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Great minds think alike! I will be getting up at 4am as well to get my fire going.
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Unread 12-16-2011, 07:51 PM   #3
LittleDick'sBBQ
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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
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Unread 12-16-2011, 07:53 PM   #4
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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.
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Unread 12-16-2011, 07:56 PM   #5
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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.
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Unread 12-16-2011, 07:58 PM   #6
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Quote:
Originally Posted by Boshizzle View Post
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.
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.
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Unread 12-16-2011, 08:03 PM   #7
LittleDick'sBBQ
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Quote:
Originally Posted by Boshizzle View Post
... I went HnF a long time ago and I get my sleep...
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?

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Unread 12-16-2011, 08:07 PM   #8
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Please post how it turns out!
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Unread 12-16-2011, 08:12 PM   #9
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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.
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Unread 12-16-2011, 08:15 PM   #10
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I should be up cooking briskies too!
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Unread 12-16-2011, 08:50 PM   #11
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Bo,

Thanks for the info! Just so I don't misunderstand, are you shooting for 325 after you foil?
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Unread 12-17-2011, 12:07 AM   #12
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Quote:
Originally Posted by speers90 View Post
Bo,

Thanks for the info! Just so I don't misunderstand, are you shooting for 325 after you foil?
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.
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Unread 12-17-2011, 06:01 AM   #13
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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.
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Unread 12-17-2011, 06:45 AM   #14
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Sounds good up at 2 here a pork butt going at 3 fatty on at 7 turkey going on at 11

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Unread 12-17-2011, 10:09 AM   #15
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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.
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