14.5 lb Prime full packer brisket on the smoker
 

Can't wait for it to be done ! Pics later. If you're looking you ain't cooking ! :seasix:

Sounds like a proper Sunday! Do you let it rest in a cooler?

That's the plan

:drool:

Shipping to Houston?

Cost less than 100 bux??? :confused5:

What’s your full process?

My neighbor has a smoker that she allows me to use. Im going to have a big crowd for thanksgiving with my mom, my sisters, their hubs and all the kids. This year even an extra large turkey isn’t going to cut it. :funny:

Was thinking of doing a turkey, plus something on the smoker. Prime rib sounds pretty good.

Got it at Sam's a few months ago, 2.40 a pound ! Just pulled it out of the feezer, defrosted it and dry rubbed overnight.

I have a gizmo called BBQube, it's a temp controller and temp monitor, has 3 probes, a flexible hose that connects to my smoker and a fan on the device. Controls the airflow to maintain the temp. App will notify when I hit my target temp.

I just dry rub overnight, get my lump charcoal going in a chimney, then dump it on top of my smoking chunks (hickory today), let it settle for 15 minutes and put the meat in. I have a Vision Kamado grill ( like an Egg) and it has a double rack. I put a tray with Guinness on top of a foil covered pizza stone on the first rack. Stone acts as a heat deflector, meat goes on top rack. Shooting for 185 or so, then remove and wrap to sit in a cooler with towels around it for an hour or 2. It's been going since 8:30 am.

Attachment 59224

I’ll do a practice run. Maybe two. :D

I may have to look at the BBQube monitor. I currently have the Weber iGrill with four probes but one of the probes is going wonky (I’ve had it for a few years). Plus, it doesn’t have the extras that the BBQube has.

One thing to know, it's bluetooth, not wifi

Nice ! I have a 15 lb er in the freezer as well. Probably next weekend. I’m one of those lazy mofos with a pellet smoker.

I load of lump and smoking chunks and I am good for 10 hours ! I only use B&B, it's the best.

quick peek

https://www.dropbox.com/s/7w2r2gj1ct...4310.jpg?raw=1

MEEEEEEEEEEEEEEEEE piggy piggy piggy OINK!!!!!!!


:seasix:

I go electric and it just doesn't get hot enough for brisket unless you start it night before. Having said that, this little monitoring device is the best I've had, because wireless...

https://meater.com/

I'm even using it on steak on the barbie. Haven't overdone anything since I bought it.

I did 2 7 pound pork shoulders for 20 hours sous vide on the 4th of July. Applewood smoke for 3 hours after and that was the most amazing pulled pork I have ever had.

I have done that with good results. I need to try a brisket sous vide with a smoke follow up. Not sure I'll like the result, but it should be some tender meat.

Last Que... Brisket, ribs and hotlink.