PDA

View Full Version : Killing'em with kindness.(LIVE)


bjarolim
08-14-2016, 01:05 AM
Does anyone else look for good excuses to do a low and slow? My fiances' relatives are in town and I figured it was a good excuse to smoke a brisket...seeing as I gotta fine tune my brisket cooks. This is my 2nd brisket to cook.

So its 12:00am and the brisket is being put on the smoker hopefully to be done by noonish cause the fiances relatives are leaving tonight. Yes, its a stick burner and yes I'm gonna have to baby it all night and I'm don't care! Hopefully I don't sleep thru an alarm and it gets fubar'd.

Enjoy!!!!

http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2016-08/20160813_144053_zpsf1bdncid.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2016-08/20160813_144053_zpsf1bdncid.jpg.html)

Didn't get a pic before the trim but this thing had alot of fat!
http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2016-08/20160813_150513_zpsxxd36ggc.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2016-08/20160813_150513_zpsxxd36ggc.jpg.html)

Seasoned with SPOG and paprika(paprika is hopefully gonna achieve some really good bark)

http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2016-08/20160813_151700_zpsvoyyqjzd.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2016-08/20160813_151700_zpsvoyyqjzd.jpg.html)

This is just the GOOD fat I cut off, all in all trimmed about 3.5 lbs.

http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2016-08/20160813_151746_zpsonn1zpld.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2016-08/20160813_151746_zpsonn1zpld.jpg.html)
http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2016-08/20160813_235040_zpshbkn3the.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2016-08/20160813_235040_zpshbkn3the.jpg.html)

More updates to come

jbounds286
08-14-2016, 01:10 AM
good luck! :thumb:

bbqwizard
08-14-2016, 01:18 AM
I make an excuse all the time to fire up the cooker..... Q on brother!

bjarolim
08-14-2016, 01:36 AM
I make an excuse all the time to fire up the cooker..... Q on brother!

Glad I'm not the only one

Enrico Brandizzi
08-14-2016, 02:17 AM
:popcorn:

BillN
08-14-2016, 02:42 AM
Sweet dreams, or should I say happy smoking... will look for finished pics in the morning.

cheez59
08-14-2016, 05:29 AM
Certainly some potential here. Any excuse to smoke is a good excuse.

bjarolim
08-14-2016, 05:48 AM
Certainly some potential here. Any excuse to smoke is a good excuse.

I like the way u think!!


Cook update:
Set alarms for every hour and been good on getting up, bbbuuuttttttt......both times I've gotten up the fire is smoldering and temps have went below 200.

Coffee is made and my ASS ain't going back to sleep til I get this settled

bjarolim
08-14-2016, 06:12 AM
Fire is raging now and back on track

Bigr314
08-14-2016, 06:16 AM
Good luck, looks like you should de using bigger splits or set alarm every 45 minutes. I usually get,maybe 35 minutes with the size splits I use. Good luck. Say hi to the in laws!

bjarolim
08-14-2016, 06:23 AM
Good luck, looks like you should de using bigger splits or set alarm every 45 minutes. I usually get,maybe 35 minutes with the size splits I use. Good luck. Say hi to the in laws!

True true....I usually got an hour outta these splits I usually use. But the temp outside right now is a lot cooler than it has been when I've cooked thus far this year and didn't factor that in til right now!!!! Oops!

bjarolim
08-14-2016, 07:28 AM
This is suppose to be about 6 hours in but with the mishaps in guessing I'm really about 4-5 hours in.

http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2016-08/20160814_062543_zpsvk1m1jie.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2016-08/20160814_062543_zpsvk1m1jie.jpg.html)

McSpazatron
08-14-2016, 08:51 AM
Does anyone else look for good excuses to do a low and slow?

Absolutely!


Good luck on the cook. I usually don't wrap my briskest, but last week I finally had to when I was cooking a "brisket of opportunity". Had a 15 pounder that saw first heat at 1245 am. I was hoping to be done around 1pm. But by noon it was still real tight and 160ish. I foiled it, and it took until 2:45 until the brisket finally let go. Thankfully I wasn't too late to the party since I cushioned my time, but I had to do an aggressive rest (fan) to get down to slicing temp.

In the end I was only 30 min late to the brisket's appointment. The aggressive rest really helped reset the bark, so all was good.

Make sure to temp it a couple hours before and make your wrap/no wrap decision with some spare time. And good call on the coffee. I've haven't really ever been able to sleep while stick burning. A little cat nap here and there is bound to happen though.

bjarolim
08-14-2016, 09:09 AM
Absolutely!


Good luck on the cook. I usually don't wrap my briskest, but last week I finally had to when I was cooking a "brisket of opportunity". Had a 15 pounder that saw first heat at 1245 am. I was hoping to be done around 1pm. But by noon it was still real tight and 160ish. I foiled it, and it took until 2:45 until the brisket finally let go. Thankfully I wasn't too late to the party since I cushioned my time, but I had to do an aggressive rest (fan) to get down to slicing temp.

In the end I was only 30 min late to the brisket's appointment. The aggressive rest really helped reset the bark, so all was good.

Make sure to temp it a couple hours before and make your wrap/no wrap decision with some spare time. And good call on the coffee. I've haven't really ever been able to sleep while stick burning. A little cat nap here and there is bound to happen though.

I woulda been good for the all nighter but had a wedding reception to attend and the complimentary taco truck, margarita machine and beer were consumed heavily. Thus I wasn't gonna make it thru the whole night....I'm feelin good with only about 2 hours of rest right now.

I'm having to bump the temp up a little higher than I wanted to go to make up for lost time but it should be all good...I'm gonna try not to foil this one and see what happens(if time is gonna permit me too) I have a pan catching the drippings and maybe ill stick it in there and let some of the juices cook it as well.

Bigbears BBQ
08-14-2016, 09:42 AM
Looks like your back on track, glad the margaritas and beer didn't hold you back :-D

McSpazatron
08-14-2016, 09:47 AM
I hear ya. We don't pick the time to cook...the time chooses us.

No worries though, it sounds like you caught second wind. You won't feel a thing now until tonight. Just ignore the twitching when it hits ya:tongue:

bjarolim
08-14-2016, 10:23 AM
I hear ya. We don't pick the time to cook...the time chooses us.

No worries though, it sounds like you caught second wind. You won't feel a thing now until tonight. Just ignore the twitching when it hits ya:tongue:

Haha, or if I doze off when I start slicing it.

bjarolim
08-14-2016, 10:26 AM
9 hours in looking good!

http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2016-08/20160814_084758_zpsjtqzeudj.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2016-08/20160814_084758_zpsjtqzeudj.jpg.html)

pjtexas1
08-14-2016, 10:30 AM
Really nice bark! Looks like you took it off to wrap?

bjarolim
08-14-2016, 10:33 AM
Really nice bark! Looks like you took it off to wrap?

That was the plan til I pulled foil wrap out a d the was about 6 inches of foil left....DOH!

Not been the smoothest cooks by any means, but that's what makes it fun right.....pfffftttt!!!!!!

pjtexas1
08-14-2016, 10:38 AM
That was the plan til I pulled foil wrap out a d the was about 6 inches of foil left....DOH!

Not been the smoothest cooks by any means, but that's what makes it fun right.....pfffftttt!!!!!!

I'm really interested in how a Murphys Law brisket tastes. :laugh: I'm guessing it'll be awesome.

KevinJ
08-14-2016, 10:40 AM
That was the plan til I pulled foil wrap out a d the was about 6 inches of foil left....DOH!

Not been the smoothest cooks by any means, but that's what makes it fun right.....pfffftttt!!!!!!
They're without wrapping as well, just gotta roll with it. :thumb:

bbqwizard
08-14-2016, 12:32 PM
That was the plan til I pulled foil wrap out a d the was about 6 inches of foil left....DOH!

Not been the smoothest cooks by any means, but that's what makes it fun right.....pfffftttt!!!!!!

Those tend to be the best cooks for some demented reason:roll:

bjarolim
08-14-2016, 12:52 PM
Well 11 hours later she is wrapped and in the cooler resting and got burnt ends going til we leave in about an hour.

http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2016-08/20160814_111851_zpsncyzvxis.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2016-08/20160814_111851_zpsncyzvxis.jpg.html)

Another angle, light kept twinkling off juices and couldn't get a great picture
http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2016-08/20160814_111908_zpswn4koq2h.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2016-08/20160814_111908_zpswn4koq2h.jpg.html)

Point sliced off
http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2016-08/20160814_085114_zpsdnkjwdfq.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2016-08/20160814_085114_zpsdnkjwdfq.jpg.html)

Did more SPOG with some brown sugar on the burnt ends...cooked a little bit then then did a little more brown sugar. The small group(left) has cayenne on it, some of the peeps don't like spicey so I had to divy it up the big group(right) has no cayenne. I tried one and they are gonna be delicious. Gonna be brisket candy almost, not to sweet but its there and its good! And I cooked them in the brisket juice.

http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2016-08/20160814_113530_zpsbc819woe.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2016-08/20160814_113530_zpsbc819woe.jpg.html)

bjarolim
08-14-2016, 07:10 PM
Its done...start to do ish was 13 hours....not a bad day. This brisket was better than my first no doubt. Burnt ends were better. Brisket was nice and tender bit still not as juicey as I would like but still moist, just a little bit on the dry side. Good cook considering the mishaps and everyone seemed to like it.

http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2016-08/20160814_131531_zpsgjn0zxca.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2016-08/20160814_131531_zpsgjn0zxca.jpg.html)

http://i1042.photobucket.com/albums/b426/bjarolim04/Mobile%20Uploads/2016-08/20160814_131545_zpsrg6jcdwk.jpg (http://s1042.photobucket.com/user/bjarolim04/media/Mobile%20Uploads/2016-08/20160814_131545_zpsrg6jcdwk.jpg.html)

bjarolim
08-14-2016, 07:12 PM
Now time for sleep. 2 hours of sleep is kicking my butt right now

McSpazatron
08-14-2016, 07:22 PM
Awesome cook, looks great. Also been there running out of foil ha ha.

Burnt end treatment looks tasty.

Q Junkie
08-14-2016, 07:28 PM
Looks pretty dang good to me.
BTW....The worst brisket I have ever cooked, ended up in the best chili I have ever made.
So there is that.
:-P

jeffturnerjr
08-14-2016, 09:01 PM
Come on! Keep it Rollin!

Ribeye Republic
08-14-2016, 09:25 PM
Endevor to persevere! Nice looking piece of cow.

BillN
08-14-2016, 10:15 PM
Sweet, thanks for sharing....

bjarolim
08-15-2016, 07:35 AM
Thanks to everyone for all the kind words...now that I slept for about 10 hours I'm primed and ready to go again...but then there was work....daym!!!!