My 1st Overnight Stick Burner Smoke

Well, I'm about 2 years into this Low-N-Slow Smoking thing, and it's so fun! I started on a 22.5 WSM, and as my cooks, mostly St. Louis Spares, got bigger, I bought a 2nd 22.5, then converted a commercial dryer from my coin-laundry into a smoker. I'm a couple hundred racks of ribs into this, and now decided to join the cool kids and buy a stick burner.

Here is my with my new friend:


Ok, so tonight I'm cooking 4 Picnic roasts on one of the 22.5 WSM's, and they are looking great! I'm sharing these with some employees from my laundry tomorrow afternoon. They hear me talk about BBQ often enough. I've shared ribs with them before, and will be doing cooks at each of our locations soon enough. Here are the Picnic's with rub and as they went on the smoker:


So, the reason I'm posting this now, at about 2 am, is because I also have 2 beautiful CAB Choice Brisket's I'm cooking for a friend's 40th bday party tomorrow night (and 10 racks of St Louis Ribs). Again, I'm new to this Stick-Burner party, so tonight it my 1st Stick Burning Stay Up Late party.


So, the brisket's went on at about 1:30, and I'm going to set my phone to go put a split on every 60-90 minutes or so, with me catching cat naps in between.

Ok, maybe I'm weird, but I just don't love big wads of fat on my brisket. I know I'm supposed to. I've eaten at 3 of the Texas Monthly Top 5 joints in Texas in the past year, and they were all great, but I didn't eat all the fat I was served at any of them. So, I'm trying separating the point and flat on my last few cooks, and seeing how that goes. You get more bark that way, and that is my FAVORITE Part!!

Here she is, all oiled and rubbed up!


I'm about to walk outside and check the fire, about an hour after I put the briskets on. I put an Abita Strawberry Lager and mug from the fridge to the freezer a few minutes ago, and after I check the fire, I'll set my alarm, grab my Bible and do some reminders of what's rockin before I take a little nap.

Well, here is the 4 am update...


and the first of the daylight update


I moved the flats to the top shelf, then went to church for an hour, and my beginner fire management skills showed their weakness, cooker down to 180, but fear not, I'm learning.

I'm going to wait till there's a good bark on the flats, then wrap until 203 degrees.

yeah!

Oh, I'm eating the points first! They are on the smoker, top rack..

Alright, it's almost time!!

Here are the ribs, 5 hours in. I like 6 hours, myself. Tug off the bone, bark nice and dark.


Did someone say Brisket? I'm hungry!


And, to make it a 4 meat day, I added chicken at the end of the cook