Let the cooking begin !!

hey! Is almost 5:00! Time for a beer! I don't remember anyone saying that it had to be 5PM!

Good luck! Let us know how it turns out!

As alan jacskon says it 5:00 somewhere....

Temp in the low 70 and lot's of smoke

mmmmmm. there's something about the sound of brisket and Bud that just seems right. i don't care what time it is. if you care enough to start cooking at 3 in the morning, someone should be bringing the Bud to you!

Peter

Lost, you KNOW you have to give us running commentary today.

About the wood. The amount of wood is for smoke only, not for heat as you do in other smokers. And the efficient design of the CS makes a little smoke go a long way. Hopefully it's not too much

The dang thing sure makes some smoke !!!


lost

..see you thought 6 might not be enough.

Keep the report coming, I'll try to check every hour, if I'm here. It's a busy weekend just before Christmas...

8am been on since 3am temp 165 on lower. 149 on upper. Should I we worried about the temp rise? I did't think it would rise so quickly. Or could it be bad temp probs? 11 lb each going to flip'em in 1 hour. any suggestion ?


losttxn

Don't put on on the bottom rack, next to the heat. Put the lower temp on on the very top rack, the other in the middle and don't open the door any more.

Are you checking temps by opening the door or via remote probe.

Rotate them, lower the smoker temp to 200 and just don't open the door and let them go.

They're done when they're done. If they get done early, you pull them and wrap them and go from there.

Have not opened the door. using remote probe. You did'nt know your were taking me on to raise did you. I'll past it on went I get this thing down

losttxn

Nah, we'll get you there...I'm just under all the pressure to help you impress your wife and friends...

Now, if you were in Oklahoma, you could have some beer and I could teach you easier.... but we'll have to to the internet thing.

Come on losttxn. You can do it. We're counting on you!!! In a couple of hours, your yard, and most likely your neighbors, is gonna' smell good........

the 5 am beer should do the trick!!!!
i always have a good luck beer at 5 am that my daughter gives me since i wake up grumpy.
only other suggestion is get the sound track from "good morning vietnam" turn the stereo way up and hit the 1st track while ya crack the beer. sure wakes up the brisket
jack

Hey Lost...

Where's you're update, you stopped with the running update, you left us hanging? Hope the wife and friends were happy.

Smokin'

I think Lost may be somewhere eating some good brisket.

Doc

I'll be he just got busy. See, just like our kids, teach them a few things and they run off to their friends.

Well, he'll be back. Especially if he wants to learn about other Q'in.

Just kiddin' Txn.

Sorry I fell off the forum people stared to arrive and I just got swamped. But here is the play by play:

Put them on at 3: am by 8:00 one had reached 165 deg. I did what SO told me and rotated the briskets and set temp. To 200 deg. I pull one out at 11:00 am because it hit the temp. At this point I�m a little worried� dinner @ 7: 00 pm. Taking the one at 190 rapping it w/ foil and put it in my igloo. (And of course she reminds me when were eating and how many people we have coming�. so I have another beer.)

I must recommend rubberized gloves. Not sure I could have moved them any other way. O.K. Now I have opened the door twice�and lost a lot of heat so I turn the heat back to 225 deg and slowly and I mean slowly the starts to climb.

At 3:00 pm I hit 190 on Brisket #2. I take it out and wrap it in foil and put both of them back in the shack on 100deg. So we all could rest the 2 briskets and me.

I still have the 13 lb on the offset it comes off at 4:00- foil into the shack.


Now its 6:45pm I pull everything out and start to slice. Then she asked me why these other two don�t have a smoke ring. Never mind my answer.

The 2 from the shack are so juicy it unbelievable. They are tender and have a slightly different taste not to the point were one could tell I cooked them in something different but still a little something. (Once you put the Stubbs BBQ sauce and the dill pickles no could tell the difference.) Then everybody came through the line to eat.

It turned out great !!!!!!! . I could not have done it with out all the help. Special thanks to SO for holding my hand through these lonely early hours.

Congrats.

Nothing like a good Cookshack experience.

Good job!