My first overnight smoke is in progress!

[alecksjaycubs]

Well, here goes nothing. Put the full brisket in at 9. Put the 2 butts in an hour later. They're on smoke for a few hours then the program should take em to 225 for the rest of the way. Wish me luck! I'll post pics in the morning.

 

[alecksjaycubs]

Looking good...

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[So Cal Smoker]

That is a thing of beauty.

 

[alecksjaycubs]

Just added in 3 racks of spares. It's getting crowded in there!


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[Goatboy25]

How'd they turn out?

 

[alecksjaycubs]

Pretty good! It took way longer than I thought it would though. I tried to do it without wrapping but I had to toward the end to make sure I didn't have to order pizza! And I learned one other thing... Brisket point is the most amazing thing ever created! Why even bother with the flat?!

I guess I was trying to avoid wrapping just to take a step out of he process but I don't think this was the cook (only my second) to try. I did get away with not wrapping my ribs though. They sat at 225 for about four hours with a little boost to 250 for two hours and they got raves.

Now it's time to practice as much as I can before winter hits...


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[TentHunter]

Great looking butts & brisket! I'll have some of each please.

I learned one other thing... Brisket point is the most amazing thing ever created! Why even bother with the flat?

I love the point best too, for both pulled beef and burnt ends. YUM!

Now it's time to practice as much as I can before winter hits...

Don't let Winter stop you. I cook outside a lot more in cooler & cold weather than in summer.

 

[Tatonka3A2]

Great cook!!

And like TentHunter said... don't let winter scare you off. We cook with our pellet grill all year round!