25lb brisket cook

[pjtexas1]

I'd be proud to serve that!

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[ShadowDriver]

Nicely done! Grub looks killer.

Like your style with the old fashioned...

 

[smokin'hoogie]

suds, did you "muddle" the orange slice and cube of sugar, or did the cocktail not make it to the stage before being slammed?

nice cook!

 

[sssSmoking]

so maybe I missed it but what time did this monster go on the Smoker? I see where it was done at 6:00 am.
I was also wondering what type of fire management, fans or app were you using.
Thanks

 

[LordRiffenstein]

Nice cook!

 

[LloydQ]

Heck yeah!

 

[sudsandswine]

so maybe I missed it but what time did this monster go on the Smoker? I see where it was done at 6:00 am.
I was also wondering what type of fire management, fans or app were you using.
Thanks

From 2 PM until 12 AM on the Primo XL running at 240* using a Flame Boss 300 temp controller, then from 12 AM to 6 AM in the oven at 215*, then at 6 AM I dropped the oven temp to 170* to begin the hold. The brisket stayed in there until 12 PM, then it spent the next 2.5 hours in a Cater Gator holding cooler.

suds, did you "muddle" the orange slice and cube of sugar, or did the cocktail not make it to the stage before being slammed?

nice cook!

Nah, I just kind of threw it all in the bottom and swirled it together with some ice and called it good enough :thumb:

 

[SlickRockStones]

It’s around 9 AM and
I’m feeling a little woosey from the beef and bourbon show you posted. Thanks for that.