Sunday Sunday Sunday

[FLBentRider]

If you can, I would monitor the brisket temp while in FTC. I've done butts up to eight hours, but they have more mass than a brisket and there were multiples.

When the temp drops under 140F in the brisket I would take off the towel, leave the foil and put it in a 150F oven if you can.

OR

take it out of FTC, put it in the fridge, and pop it in the oven to re-heat.

The ribs are usually 3 hours smoke, foil 2 hours or until the meat pulls back from the bone, then sauce and 1 hour uncovered.

I've got six racks of BB ribs that are going in now.

[Pachanga]

You can put a heating pad on high in the cooler with the towel and meat.  It will hold a lot longer.  I refrigerate mine if it gets below 160 but FLBentrider's says his experience is to pull at 140.  He knows hid business so whatever.

My first inclination is that halftime is a long time to hold this brisket, however  I have smoked several briskets up to 22 hours.  So maybe if you can, hold it will be fine.  I would be sure it is wrapped up tight.  You may want to pitch it in the oven with the foil open  to let the bark firm up.

Have a good one,

Pachanga

[RickWL63]

How's it going out there on the west coast?  Are you about to "git'er dun?"  I've had an 8.5 lb pork butt in since 5 p.m. yesterday and the IT is still only 160*.  Had the DBS set to 220* the entire time with 4-hours of smoke to start.  I kicked the smoke gen back on at noon, but not sure if it is helping.

I like the redneck setup.  You gotta do what works!  One of these days I will post a pic of my plywood and towel setup.  May not help in the rain, but it has kept todays now out of it.

Rick

[Bucky]

Sorry for the late response.  Got slammed getting the food wrapped up and getting it to the party.  WOW !!  I can't thank you guys enough.  It was my first big load.  57.5 lbs of meat with 3 different cuts.  Thanks to your help, the people at the party went nuts over the food.  They couldn't believe it came from my BDS.  Ribs were absolutely spot on.  The Kurabuta butts were unbelievable.  It was the first time I used Kurabuta.  (I wasn't paying for it though)  You can really taste the difference in the quality of the meat.  It certainly would be a special occasion to do it again at $7.99 a pound.  The only hiccup was the brisket.  Don't get me wrong.  They loved it but it was a little overcooked.  I just couldn't hold it long enough and had to reheat.  It was a great learning experience for doing a bulk load.  Next time I'll cook in this order...   Butts, Ribs (because they reheat easier) then the brisket.  Need some rest today.  The best advice I got and used was to stay hydrated.  It got me through the process.  First time I didn't have a beer while cooking.  Sad but true.  Here's one of the Mr. Kurabutas.  Thanks again guys.  You're a good bunch of people.

[Caneyscud]

Bucky - Congrats on the smoke.  That's a lot of meat to smoke in a BDS.  Sounds like you pulled it off like a pro.  Now to go google Kurabutas!.

[Bucky]

Thanks.   Also just noticed a typo.  It's Kurobuta.  Sorry it's an o not an a

[seemore]

Glad everything went well - it took Mr and I a few briskets to finally get the cook right on them.
You have a great group of people on this Forum who will help you through anything you need!
So, when is the NEXT big smoke??????
Mrs

[Caneyscud]

Bucky also a 13x9x2 disposible cake pan works perfect.

They come in 2's at Wally World for about $2.30.

or $8.00 for 25 at Sams or something like that.

[classicrockgriller]

Bucky also a 13x9x2 disposible cake pan works perfect.

They come in 2's at Wally World for about $2.30.

or $8.00 for 25 at Sams or something like that.

Puttin that down on my Sam's list. Thanks Caney