Early morning....yawn!

LittleDick'sBBQ · 12-16-2011, 07:10 PM

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:

speers90 · 12-16-2011, 07:41 PM

Great minds think alike! I will be getting up at 4am as well to get my fire going.

LittleDick'sBBQ · 12-16-2011, 07:51 PM

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

Boshizzle · 12-16-2011, 07:53 PM

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.

speers90 · 12-16-2011, 07:56 PM

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.

speers90 · 12-16-2011, 07:58 PM

Quote:

Originally Posted by Boshizzle

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.

LittleDick'sBBQ · 12-16-2011, 08:03 PM

Quote:

Originally Posted by Boshizzle

... 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?

Little Dick

Vision · 12-16-2011, 08:07 PM

Please post how it turns out!

Boshizzle · 12-16-2011, 08:12 PM

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.

big brother smoke · 12-16-2011, 08:15 PM

I should be up cooking briskies too!

speers90 · 12-16-2011, 08:50 PM

Bo,

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

Sly-one · 12-17-2011, 12:07 AM

Quote:

Originally Posted by speers90

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.

TomB · 12-17-2011, 06:01 AM

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.

fnnm358 · 12-17-2011, 06:45 AM

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

speers90 · 12-17-2011, 10:09 AM

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.

12-16-2011, 07:10 PM	#1
LittleDick'sBBQ Full Fledged Farker Join Date: 10-15-11 Location: Stonington, CT Downloads: 0 Uploads: 0	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: __________________ Little Dick's BBQ Fix NEW! Weber 22.5 WSM ("Oskar") two Weber OTG 22.5s ("Fred" & "Ethel"), Char-Griller COS Magma 15" kettle (for the boat)

12-16-2011, 07:41 PM	#2
speers90 is one Smokin' Farker Join Date: 08-28-11 Location: Waconia, MN Downloads: 0 Uploads: 0	Great minds think alike! I will be getting up at 4am as well to get my fire going. __________________ Ryan Butts, MAK n Que BBQ Team Smokin Horns BBQ (private parties) MJH by Backyard Bombers Cajun Fryer FF2 Weber Performer Weber One Touch Gold 22.5" 2006 Keystone Hobbi 220 Toy Hauler

12-16-2011, 07:51 PM	#3
LittleDick'sBBQ Full Fledged Farker Join Date: 10-15-11 Location: Stonington, CT Downloads: 0 Uploads: 0	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 __________________ Little Dick's BBQ Fix NEW! Weber 22.5 WSM ("Oskar") two Weber OTG 22.5s ("Fred" & "Ethel"), Char-Griller COS Magma 15" kettle (for the boat)

12-16-2011, 07:53 PM	#4
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	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. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

12-16-2011, 07:56 PM	#5
speers90 is one Smokin' Farker Join Date: 08-28-11 Location: Waconia, MN Downloads: 0 Uploads: 0	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. __________________ Ryan Butts, MAK n Que BBQ Team Smokin Horns BBQ (private parties) MJH by Backyard Bombers Cajun Fryer FF2 Weber Performer Weber One Touch Gold 22.5" 2006 Keystone Hobbi 220 Toy Hauler

12-16-2011, 08:07 PM	#8
Vision is one Smokin' Farker Join Date: 09-11-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	Please post how it turns out!

12-16-2011, 08:12 PM	#9
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	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. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

12-16-2011, 08:15 PM	#10
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	I should be up cooking briskies too! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

12-16-2011, 08:50 PM	#11
speers90 is one Smokin' Farker Join Date: 08-28-11 Location: Waconia, MN Downloads: 0 Uploads: 0	Bo, Thanks for the info! Just so I don't misunderstand, are you shooting for 325 after you foil? __________________ Ryan Butts, MAK n Que BBQ Team Smokin Horns BBQ (private parties) MJH by Backyard Bombers Cajun Fryer FF2 Weber Performer Weber One Touch Gold 22.5" 2006 Keystone Hobbi 220 Toy Hauler

12-17-2011, 06:01 AM	#13
TomB Full Fledged Farker Join Date: 02-07-10 Location: Des Moines, IA Downloads: 0 Uploads: 0	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. __________________ Tom Red Nose BBQ WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker

12-17-2011, 06:45 AM	#14
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan Downloads: 0 Uploads: 0	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 __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

12-17-2011, 10:09 AM	#15
speers90 is one Smokin' Farker Join Date: 08-28-11 Location: Waconia, MN Downloads: 0 Uploads: 0	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. __________________ Ryan Butts, MAK n Que BBQ Team Smokin Horns BBQ (private parties) MJH by Backyard Bombers Cajun Fryer FF2 Weber Performer Weber One Touch Gold 22.5" 2006 Keystone Hobbi 220 Toy Hauler

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