First Over Nighter

LMAJ · Jul 3, 2009

First I have to take my hat off to you folks that do this on a regular basis - 3:00 AM is not a time I really like seeing.
I have a 10 pound shoulder that I put on the pit at 8:45 last night - used my own pork rub.

At 2:15 am I added an 8 pound Brisket with a little Heffer Dust.

Here they are - so happy together in the early morning.

The shoulder is at 173 - been slowly inching up over the past few hours. I threw in some apple and cherry.
2 racks of spares and 40 SBTs will go on tomorrow.
Will post more later.

keale · Jul 3, 2009

Lynn! You still up? Its only 9:49 where I'm at! That shoulder looks great! What time is lunch? I think I can be there just in time! LOL!

tonto1117 · Jul 3, 2009

Looking good Lynn!! Enjoy and have a great holiday weekend!!:-D

Desert Dweller · Jul 3, 2009

I love overnight cooking. Nice and quiet, peaceful. The smoke seems to smell better, and I just know the neighbors are gonna be real jealous when they get up and smell what's cooking...(mean streak mod)

Good Job!

Rick's Tropical Delight · Jul 3, 2009

looking great so far!
i have both a stoker and a guru, but i don't use them anymore. i use a thireye wiggle rod and give the lump a poke from underneath thru the lower vent just prior to going to sleep. works every time. i still get up and check every four hours though.

the extended grid will clip on to the lower grid if you turn the extended grid 90 degrees, but you have to plan for that when you put the brisket on. it'll work fine the way you have it, i'm just saying. :biggrin:

good looking gasket you have there

LMAJ · Jul 3, 2009

Thanks Rick - I just gave them a little wiggle rod action...
Pork @ 168*
Brisket @ 148*
Big Al spelled me and got up at 6 to check the Egg (what a guy!)
We are actually firing up the Klose (it's only been a year) to get the spares going.

Ron_L · Jul 3, 2009

Looks great so far!

Smoke & Beers · Jul 3, 2009

Looking good..What time should I be there?

Que-Dawg · Jul 3, 2009

Lookin' Good

jswordy · Jul 3, 2009

Mmmm! That is gonna be some fine eatin'.

chambersuac · Jul 3, 2009

That's worth staying up for!!!

big brother smoke · Jul 3, 2009

Nice, oh my!

LMAJ · Jul 3, 2009

Smoke & Beers said:
Looking good..What time should I be there?

Anytime you get here brother!

txschutte · Jul 3, 2009

LMAJ said:
Anytime you get here brother!

Expect at least two more mouths in about 15 hours then.:eusa_clap

LMAJ · Jul 3, 2009

I don't know that my brisket is up to Wyatt's standards but you are welcome to try it!

Rick's Tropical Delight · Jul 3, 2009

is it done yet?

smokeythebama · Jul 4, 2009

Impressive.. I can smell it from here

Big George's BBQ · Jul 4, 2009

That looks great. We are pretty close to each other you know :-D

LMAJ · Jul 4, 2009

Post Pron

The shoulder came off the Egg at 2:45 pm on Friday. 18 hours for a 10 pound shoulder.

The bones pulled right out.

The brisket came off at the same time - almost 13 hours for an 8 pounder. Probably one of the best briskets we have done.

No more room in the Egg so we fired up the Klose and tossed the ribs in - Cooked over cherry and apple

After about 6 hours they got pulled...

Then the SBTs went on -

Made cobblers - peach and blueberry...

And one happy customer....

Today I am not doing ANYTHING!!! ZZZZZZZZZZZZZZZZZZZZ
Oh - and Kizmet the Q-Dog kept me company the whole time. She is crashed out on the sofa next to me with her hed on my leg. Good Q-dog...

Happy 4th folks - I hope you all have a great day.

Ron_L · Jul 4, 2009

That all looks great! Nice job! Enjoy your day of rest!

For the SBTs are those the mini sweet peppers that they sell at Sam's or Costco? I've used those before and they come out great.

First Over Nighter

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