Preparing for tomorrow

[Russ McDonald]

This is the first attempt at doing a brisket on the smoker.   Hope it is good.

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[vandeman17]

what time should I be there? You don't mind if I dine and dash do ya? 

[trophyhunt]

Yum!! don't forget the after pics, good luck!

[Russ McDonald]

what time should I be there? You don't mind if I dine and dash do ya? 

Sound 5 or 6 ish

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[Russ McDonald]

Yum!! don't forget the after pics, good luck!

Will do.

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[jasnt]

  good luck

[lamrith]

Looks good Russ!!  I just pulled two 10# pork butts out of mine for rest period before everyone shows up later.

[Russ McDonald]

Looks good Russ!!  I just pulled two 10# pork butts out of mine for rest period before everyone shows up later.

Well up at 4:15 am.  Smoker is fired up and getting up to temp.  House is smelling really good. 

[lamrith]

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...

[Russ McDonald]

195 internal temp. 12 hours hickory on my Master built 30" electric smoker



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[Eli346]

That cinches it. I've got to get a decent smoker!

[Bow tech hunter]

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

[Russ McDonald]

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

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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[trophyhunt]

Nice job! Smoking is fun, lots of work but the rewards are good eats.  Looks very good!

[Blacklab]

Outstanding