Its 1230 am and the smoker is fired up

[BLESSMEHORNS]

Im smoking a 10.5 llb. Brisket and 2 shoulders. My homemade rub of equal parts of chili powder, paprika, brown sugar, red pepper, black pepper, sea salt, cumin, onion, and garlic went on yesterday. A long good time for flavors to sink in. Fired the offset up at 1230 and will put meat on at 130ish am.

I will wake up at 6am or so to check fire(rf temp gauge is a must)

13 hours of tlc and my snack will be finished!!!!!!!!!!!!

Have a Happy 4th

I use half oak and half hickory. I find just hickory is over powering but is okay if that is all you can find!!

 

[NCAAFBALLROX]

This thread is 1/2 full of fail without photos.

Just sayin' is all.

 

[BLESSMEHORNS]

yeah i know...1230 am had something to do with it. The finished product (hopefully) will make me proud.

 

[RichUT]

So what was the verdict?

I need some pictures or a full fledged report on the final product.

Don't start a thread like this if you aren't going to follow through.

 

[BLESSMEHORNS]

At 6 am i was wading through a foot of water. I had to part the sea to get to my smoker. I had alot of temp variations. Over all it was some good Q but brisket fell apart a little over cooked.

Im not kiding on the flood. It was crazy. I had 2 chimney starters under my grill trying to get some hot coals in my firebox. All this took place in heavy down pour. My bad on the pics. The Q was hanging on by a thread and needed all my attention.

 

[NCAAFBALLROX]

Where the hell do you live?

 

[BLESSMEHORNS]

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