Snowstorm Cook...

hapster · February 9

Such as it is a bust so far here...

Anyway, egg is steady at about 230 and the brisket is happy. I injected it with some Herb-ox beef broth; rubbed it with olive oil, and gave it a good coating of sea salt, garlic powder, cracked black pepper, and some Tasty Licks brisket rub...

Seeing how this snow is being really lame; I don't think I'll be heading out for picture taking later.

So... I guess that means I can open that bottle of Woodford Double Oak and enjoy my first taste of that.

Here are some pics. Had to drape the meat over my rib rack to get it too fit.

Greeno55 · February 9

+1 on using the rib rack. Still need to attempt a brisket.

hapster · February 9

Greeno55 said:

+1 on using the rib rack. Still need to attempt a brisket.

First one I did last year (this might be my 4th?) I cut about 8" off the flat to get it to fit LOL

Scottborasjr · February 9

Before the Woodford kicks in what are you using for the smoke? Have a great cook Hap and stay safe.

Charlie tuna · February 9

Did you soak the chips in snow??? :-/

hapster · February 9

What do you mean "before the Woodford kicks in"? What? You don't think I can say "Goddamn MF'in hickory, that's who!"

Thanks @Scottborasjr... I always do my best to stay safe. If I'm going to drink like an adult, I should at least act like one ;)

JRWhitee · February 9

Looking good Hapster looks like an 18 hour cook in progress. Can't wait to see the finish.

hapster · February 9

JRWhitee said:

Looking good Hapster looks like an 18 hour cook in progress. Can't wait to see the finish.

I am figuring that it should be at least that at 225 to 250 dome... hope this one is good :)

JRWhitee · February 9

hapster said:

JRWhitee said:

Looking good Hapster looks like an 18 hour cook in progress. Can't wait to see the finish.

I am figuring that it should be at least that at 225 to 250 dome... hope this one is good :)

I have faith in you my friend.

hapster · February 9

About to crack the Double Oak and fire up a new stick...a San Cristobal Papagayo XXL - 6 x 60

Thoughts on both later :)

Scottborasjr · February 9

I'm so jealous, I have to work in the morning so no Double Oak or fine cigars for me.
:(( Enjoy!!!!

danjamd · February 9

Looks like a good piece of meat. Are you going to do any burnt ends? Glad you have the Woodford to keep you warm.

hapster · February 9

danjamd said:
Looks like a good piece of meat. Are you going to do any burnt ends? Glad you have the Woodford to keep you warm.

Never did ends yet.. Might have too this time.

hapster · February 9

Scottborasjr said:
I'm so jealous, I have to work in the morning so no Double Oak or fine cigars for me.
:(( Enjoy!!!!

Thanks!!!

Here's a preview :)

MrCookingNurse · February 9

Looking good bud. Glad to see you smokin.... Meat that is.

What was the raw weight on the packer? Just curious cause I have a large and that rib rack

smokesniffer · February 9

hapster said:

I'm so jealous, I have to work in the morning so no Double Oak or fine cigars for me.
:(( Enjoy!!!!
Thanks!!! Here's a preview :) Mighty fine looking Hapster. Enjoy your evening

hapster · February 9

Thank you @smokesniffer

@MrCookingNurse... It was just a hair over 12 pounds. After several hours and some shrinkage (the brisket not me) I'll probably take the rack out.

Eggs been holding pretty steady at 230 for almost 3 hours now.

lousubcap · February 9

@Hapster-looking forward to your take on the Double Oaked-it has displaced the Van Winkle's 12 and 15 year old for me. But to each his own...regardless, looks like a great cook and evening-and if the weather gods give you a pass then so much the better!

hapster · February 9

lousubcap said:
@Hapster-looking forward to your take on the Double Oaked-it has displaced the Van Winkle's 12 and 15 year old for me. But to each his own...regardless, looks like a great cook and evening-and if the weather gods give you a pass then so much the better!

Thanks Cap! I have to say its pretty good. Has a slightly heavier mouth feel if that makes sense, and a deeper, warmer finish. Me like...

The stick so far in the first 3rd is nice and smooth and compliments the bourbon nicely.

lousubcap · February 9

Just poured a glass (on two rocks). Glad it's passing the initial taste test for you-you will have a great night and when the brisket hits the finish-line life will be that much better. Sure wish packers were easily available in the land of Kentucky Jelly!

MrCookingNurse · February 9

That's prolly the only "meat shrinkage" that could be positive. It's a game changer any other day!

hapster · February 9

I have it on 3 stones. This brisket smells better than anything else I've done so far... Amazing

caliking · February 9

Ya gotta do burnt ends, bro. They're addictive.

hapster · February 9

The dome is at 250 steady in the high winds. IT is now 150... Stall should be hitting anytime

Browninggold · February 9

Great looking cook @hapster. Thanks for the mini review of the doubled oak. I have a bottle arriving Wednesday to my local go to place.

JRWhitee · February 9

I woke up this morning and went out to check the brisket then suddenly realized I wasn't cooking a brisket, Hapster was... :))

500 · February 9

Hap, are you napping? You haven't posted since 1am. I need a progress update.

hapster · February 9

Not napping... Slept like a baby and slept in till 8am. Went out to check the egg; temp still pegged on 230 despite the howling wind and no gasket. The IT is at 179. No idea if I'm in the stall, through it, or it never happened.

Question; when should I pull it for the FTC portion?

Here's an update pic

Aviator · February 9

JRWhitee said:

I woke up this morning and went out to check the brisket then suddenly realized I wasn't cooking a brisket, Hapster was... :))

Too funny. !!!

JRWhitee · February 9

Maybe Hapster finished that bottle of Woodford.

bigphil · February 9

@hapster i pull mine @200/205 internal when the a poker goes into it like melted better its done looks awesome i got the sides just tell me what time

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