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Author Topic: Preparing for tomorrow  (Read 9045 times)

Offline Russ McDonald

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Preparing for tomorrow
« on: July 03, 2015, 11:15:00 AM »
This is the first attempt at doing a brisket on the smoker.   Hope it is good.

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Russell McDonald
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Online vandeman17

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Re: Preparing for tomorrow
« Reply #1 on: July 03, 2015, 11:16:53 AM »
what time should I be there? You don't mind if I dine and dash do ya?  :chuckle:
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Offline trophyhunt

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Re: Preparing for tomorrow
« Reply #2 on: July 03, 2015, 11:20:51 AM »
Yum!! don't forget the after pics, good luck!
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Offline Russ McDonald

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Re: Preparing for tomorrow
« Reply #3 on: July 03, 2015, 11:21:47 AM »
Quote from: vandeman17 on July 03, 2015, 11:16:53 AM
what time should I be there? You don't mind if I dine and dash do ya?  :chuckle:
Sound 5 or 6 ish

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Offline Russ McDonald

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Re: Preparing for tomorrow
« Reply #4 on: July 03, 2015, 11:22:01 AM »
Quote from: trophyhunt on July 03, 2015, 11:20:51 AM
Yum!! don't forget the after pics, good luck!
Will do.

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Russell McDonald
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Offline jasnt

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Re: Preparing for tomorrow
« Reply #5 on: July 03, 2015, 11:25:58 AM »
:drool:  good luck
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Offline lamrith

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Re: Preparing for tomorrow
« Reply #6 on: July 03, 2015, 12:57:15 PM »
Looks good Russ!!  I just pulled two 10# pork butts out of mine for rest period before everyone shows up later.
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Offline Russ McDonald

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Re: Preparing for tomorrow
« Reply #7 on: July 04, 2015, 04:40:35 AM »
Quote from: lamrith on July 03, 2015, 12:57:15 PM
Looks good Russ!!  I just pulled two 10# pork butts out of mine for rest period before everyone shows up later.
:drool: Well up at 4:15 am.  Smoker is fired up and getting up to temp.  House is smelling really good.  :tup:
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Offline lamrith

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Re: Preparing for tomorrow
« Reply #8 on: July 04, 2015, 08:58:45 AM »
Awesome, Mine went well.  My GMG got a real workout. 
11pm Thurs the two 10# pork shoulder went on, 2hrs@150*, 2hrs@180*, then 225*, came off around 9am.  One foiled up at that point for stage two and back in heat.  Other one got cubed up for burnt ends and back on GMG around 3:30pm.  5:45 those came off and cranked her up to 500* and did burgers and dogs..  NO burnt ends left, 1/2 the burgers, dogs and pulled pork left over..

Guess I need to not make the pulled pork and just do burnt ends and 1/2 the burgers and dogs...
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Offline Russ McDonald

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Re: Preparing for tomorrow
« Reply #9 on: July 04, 2015, 06:04:11 PM »
195 internal temp. 12 hours hickory on my Master built 30" electric smoker



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Offline Eli346

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Re: Preparing for tomorrow
« Reply #10 on: July 05, 2015, 06:45:13 AM »
That cinches it. I've got to get a decent smoker!
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Offline Bow tech hunter

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Re: Preparing for tomorrow
« Reply #11 on: July 05, 2015, 08:53:49 AM »
Quote from: russ_mcdonald on July 04, 2015, 06:04:11 PM
195 internal temp. 12 hours hickory on my Master built 30" electric smoker



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I got the master built 40" when u didn't the brisket did u put it on the bottom rack because the brisket is next on my list to do and did u flip the brisket over any while it was in the smoker
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Offline Russ McDonald

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Re: Preparing for tomorrow
« Reply #12 on: July 05, 2015, 10:20:19 AM »
Quote from: Bow tech hunter on July 05, 2015, 08:53:49 AM
Quote from: russ_mcdonald on July 04, 2015, 06:04:11 PM
195 internal temp. 12 hours hickory on my Master built 30" electric smoker



Sent from my SM-G900V using Tapatalk

I got the master built 40" when u didn't the brisket did u put it on the bottom rack because the brisket is next on my list to do and did u flip the brisket over any while it was in the smoker
Put it in the middle and never turned it.  I did wrap it in tin foil the last hour.  Usually do with fat cap up but I couldn't tell work the rub on so I ended up putting fat cap down.   Was very tasty.  Sandwiches for dinner tonight.

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Russell McDonald
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Offline trophyhunt

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Re: Preparing for tomorrow
« Reply #13 on: July 05, 2015, 10:24:55 AM »
Nice job! Smoking is fun, lots of work but the rewards are good eats.  Looks very good!
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Offline Blacklab

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Re: Preparing for tomorrow
« Reply #14 on: July 05, 2015, 11:09:11 AM »
Outstanding  :tup:
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