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Lizzie's overnight brisket fun time

13567

Comments

  • dweebs0rdweebs0r Posts: 516
    It's official. You are a badass
    +1  I have been reading this and laughing my butt off.
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
  • travisstricktravisstrick Posts: 5,001
    chuff said:

    That's it. I'm doing a brisket this week. 

    Don't talk about it, be about it.
    Be careful, man! I've got a beverage here.
  • BrowninggoldBrowninggold Posts: 453
    How's the Briskets going....I'm out of Woodford Reserves now too, yet....:)
  • 3under3under Posts: 19
    well it may not be a brisket,but pork shoulder is looking good. Pulled pork for lunch.
  • ok 2AM and holding at 270-280 will watch for awhile and go to bed





    If that is dome temp, you are golden. I'm over 300 (257 grid) with the draft door and daisy totally shut. this could go sideways but I'm done. woodford has taken it's toll and time for bed. good luck all overnighters and we'll check in in the morning.
    wuss
    Your point?
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  • How's the Briskets going....I'm out of Woodford Reserves now too, yet....:)
    Funny! Finally got the temps down. Woke this am and egg was 208 grid (240 dome) and brisket nicely in the stall at 160. I bumped it up a little and the egg is now 253 grid and brisky is at 158 (it's normal to drop a few degrees in the stall).
    Keeping it Weird in the ATX
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  • 3under said:

    well it may not be a brisket,but pork shoulder is looking good. Pulled pork for lunch.

    There you go. Looks awesome.
    Keeping it Weird in the ATX
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  • dweebs0r said:

    It's official. You are a badass

    +1  I have been reading this and laughing my butt off.
    She is a riot.
    Keeping it Weird in the ATX
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    1 Karubecue C60 (aka-"The Dishwasher")
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  • michigan_jasonmichigan_jason Posts: 1,346
    Strange went out to check on it and it had dropped to 200. What???!! Thought maybe my fire was out but no, gave it more air, I hope it is not like this all night!
    It really is cheating.. But this is when a temp controller is worth it. Set the temp and go to bed.. No aimless wondering about the temp

    I suppose chefs that use a temp controlled oven are cheating as well?



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • I don't think it's cheating. I just like messing with it.
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  • gatorBGEgatorBGE Posts: 80
    Thanks to the brisket club for giving me great reading material for another MIL avoidance night!
    Large Egg October 2011
    MiniMax December 2014
  • michigan_jasonmichigan_jason Posts: 1,346
    Thanks to the brisket club for giving me great reading material for another MIL avoidance night!
    LMAO, whatever it takes to get through these tough times!



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • Awesome profile Pic, Lizzy! Hilarious.
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  • lousubcaplousubcap Posts: 14,052
    edited July 2012

    @Cen-Tex-

    How's the Briskets going....I'm out of Woodford Reserves now too, yet....:)

    Funny! Finally got the temps down. Woke this am and egg was 208 grid (240 dome) and brisket nicely in the stall at 160. I bumped it up a little and the egg is now 253 grid and brisky is at 158 (it's normal to drop a few degrees in the stall).

    Once again you validate the "better to be lucky than good" phrase.  Of course with all the experience you do have a bit of an advantage over those just starting out. 


    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • NewbbqerNewbbqer Posts: 78
    Ok Lizzy, you are an inspiration to me!  someone said it best, "You are officially Badass" .  I ABSOLUTELY LOVE THIS FORUM!  Can't wait to see the end result, and glad your phone is ok!
  • lousubcap said:

    @Cen-Tex-

    How's the Briskets going....I'm out of Woodford Reserves now too, yet....:)

    Funny! Finally got the temps down. Woke this am and egg was 208 grid (240 dome) and brisket nicely in the stall at 160. I bumped it up a little and the egg is now 253 grid and brisky is at 158 (it's normal to drop a few degrees in the stall).

    Once again you validate the "better to be lucky than good" phrase.  Of course with all the experience you do have a bit of an advantage over those just starting out. 


    When you have messed up as many as I have, there aren't a whole lot of things I haven't done wrong at one time or another!
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  • Rubmyrock said:

    Cen tex, is this set up ok. Plate setter legs up, drip pan, fire bricks on top of drip pan, then grate then grate extension on with brisket on top of grate extension.

    Photobucket Pictures, Images and Photos

    Sorry rock- I somehow missed this. As you now know, that's a perfect setup. How's it looking? Fire ok overnight?
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  • LizzieSampsLizzieSamps Posts: 894
    Well woke up this am at 8am and temp was 200. That is the second time it drops to 200 over night what gives. Got it back to 275. Just remembered that I forgot to leave space between the drop pan and the PS. I am a little scared to mess with anything, my finesse is a little off for example the iPhone, I might end up dropping the whole thing on the ground. Should I just leave it or try to get something under there?
  • calracefancalracefan Posts: 599
    Lizzy you need to send that story to Otter Box ! Glad your phone survived, nice pic too !

    Ova B.
    Fulton MO
  • LizzieSampsLizzieSamps Posts: 894
    Here is another question. The temp probe said 151 at 8:30 or 9 and now at 10:26 it is 174 that sounds a little crazy should I go out there and thempen it?
  • LizzieSampsLizzieSamps Posts: 894

    Here is another question. The temp probe said 151 at 8:30 or 9 and now at 10:26 it is 174 that sounds a little crazy should I go out there and thermapen it?

  • Don't mess with anything and the temp
    Is perfectly normal

    Leave it all Alone. You are in great shape.
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  • LizzieSampsLizzieSamps Posts: 894
    Ok, not touching it!  Just waiting!    :!!  You think I will be good to go for dinner?
  • Yep. You are probably headed for a stall here soon. It you are fine for dinner. It will be done earlier.
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  • LizzieSampsLizzieSamps Posts: 894
    Ok, thanks.  
  • LizzieSampsLizzieSamps Posts: 894
    WHAT now it is 192.  Should I go move the probe?
  • Go slide the probe in a few places and see of its like butter.Not might be close. Mine is out of the stall and climbing too. Mine is at 170 and rising.
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  • Make sure you are measuring in the flat (not the point)
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  • LizzieSampsLizzieSamps Posts: 894
    ok it has shrank so much!  I temped it with thermapen in several places,  195 up to 202 , the point was 205, should I take that part off?  Should I try the fork twisty test?

    How could it be done so early?
  • Don't take the point off. It's ok to be at that temp. Of your thermapen slides I. And out like butter, it's ready. No need for a fork.
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