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great brisket right there! very very nice!!
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Brian
Certified Sausage & Pepper Head
Yoder YS640
Weber Genesis
Weber 18.5" Kettle
Weber Performer
Misfit # 1899
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Originally posted by Fishawn View Post9 hours in smoke @ 230-250..... Internal is aboot 150-155..... Transferring to the big roaster oven with some Mad Hunky beef injection & beer for liquid..... Set @ 200
..... See what happens 
what is a big roaster oven?Just because you welded some shit together doesnt make it a WSM.
Twitter: @GrubSeekerComment
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Glorified crock pot basically with a thermo. I've used it with butts and briskets in place of foiling. Works great and i get some sleep.Originally posted by chisoxjim View PostsigpicComment
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Just because you welded some shit together doesnt make it a WSM.
Twitter: @GrubSeekerComment
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Originally posted by chisoxjim View Post
I use whatever works for me 
Not the greatest planner here..... Starting an almost 20# brisket at noon, knowing I had to be in bed early & up early the next day is not the best plan. Butt, I did get to enjoy the smoke, beers, tunes & get it done & got to my job on time, well rested
Oh, and a rare Mariner's victory too. Pack in as much on Sunday as possible.... heeheesigpicComment
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That there's some good looking Brisket !!! ---------
Thanks for the views!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Whopper briskets are showing up around these parts too. It is that time of year. Been thinking about doing one up meself. Great job with the 26.sigpic
Fully Accessorized Primo XL Oval,
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Amen!!!Originally posted by Fishawn View Post I use whatever works for me Becky
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Weber 22.5" One Touch Gold Kettle - Black
Weber 22.5" One Touch Gold Kettle - Copper
1993 Weber 22.5" Master Touch Kettle - Red
Weber 18.5" One Touch Silver Kettle - Budweiser
Weber Smokey Joe
Multiple Dutch Ovens and other Cast Iron
Pink Thermapen
Purple ThermapenComment
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Ditto you there bro... not to mention live again for another smoke. I know your weapon of choice is the kettle, but that sleep thing really makes a difference dont it... Really glad i got the WSM and can trust it enough to leave 20 pounds of meat on it over night while I get me ZZZZ's in... I can see the roaster oven being a good alternative, and after you got the smoke on it. Kinda like ol RonP used to do with his MES.Originally posted by Fishawn View Post
Charbroil SFB
GOSM
MES
Dutch Ovens and other CI
Little Chief, Big Chief, No Name water smoker
Weber 22" gold, Smokey Joe, WSM 22"
Smoked-Meat Certified Sausage Head
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Monster brisket on de Monster kettle.
Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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