Grimm5577
is Blowin Smoke!
Had a brisket in the freezer for a while and though it was time give it some love.
Gave it a dusting of Oakridge Santa Maria Grill rub and a layer of SPOG. Let it marinate for about an hour (how ever long it took to get the smoker burning well and up to temp)
Went on at around 7am. Pulled it at around Midnight. Temps didn't drop below 225 But did go into the 300 range here and there. I monitored the smoker temps by looking out my window and tossing a log on when needed, I checked Internal temps with a Thermapen, to gauge where it was so I could wrap it. (I wrapped it in butcher paper around 155 degrees) It took 3-4 hours to go from 155-170. But I was patient and just let it do it's thing. Around 10pm I was tired and didn't want to mess with the offset anymore so I put it in my electric Smokin-it #2 Smoker. Cooked for another 2 hours before I thought it probed the way it should.
While it was cooking I decided to make some mac and cheese and toss that onto the smoker as well. which explains the random mac and cheese photo.
A bit past midnight I pulled it, let it rest on the counter for an hour and then into the fridge so I could go to bed. I pulled it out on Sunday and sliced it up for the games!
While this was one of the longer cooks, I was cooking it for Sunday anyway so it wasn't a big deal, and It did come out great! Enjoy The pics.
Gave it a dusting of Oakridge Santa Maria Grill rub and a layer of SPOG. Let it marinate for about an hour (how ever long it took to get the smoker burning well and up to temp)
Went on at around 7am. Pulled it at around Midnight. Temps didn't drop below 225 But did go into the 300 range here and there. I monitored the smoker temps by looking out my window and tossing a log on when needed, I checked Internal temps with a Thermapen, to gauge where it was so I could wrap it. (I wrapped it in butcher paper around 155 degrees) It took 3-4 hours to go from 155-170. But I was patient and just let it do it's thing. Around 10pm I was tired and didn't want to mess with the offset anymore so I put it in my electric Smokin-it #2 Smoker. Cooked for another 2 hours before I thought it probed the way it should.
While it was cooking I decided to make some mac and cheese and toss that onto the smoker as well. which explains the random mac and cheese photo.
A bit past midnight I pulled it, let it rest on the counter for an hour and then into the fridge so I could go to bed. I pulled it out on Sunday and sliced it up for the games!
While this was one of the longer cooks, I was cooking it for Sunday anyway so it wasn't a big deal, and It did come out great! Enjoy The pics.
