rdstoll Posted August 28, 2016 Share Posted August 28, 2016 What a great cooker! 15lb packer injected with Butcher BBQ brisket injection and rubbed down with Big Poppa Cash Cow beef rub. Got pit up to 240* and put on at 10:00pm last night. Plan was to do it low n slow - at least slow enough for me to sleep! I usually cook hot n fast due to being on a stick burner. Pit hugged 240* the entire night even as we had a storm blow through. Very impressive! Woke up at 5:30 and IT was 165* so put in foil pan and covered. Off pit at 8:00am and in for an extended rest before lunch! Drip pans held up off the deflector plate by copper t's worked fantastic. Thanks for all the advice! freddyjbbq, Rak73, MrBet62 and 8 others 11 Quote Link to comment Share on other sites More sharing options...
Cgriller64 Posted August 29, 2016 Share Posted August 29, 2016 Congrats. Nice money shot. Quote Link to comment Share on other sites More sharing options...
later4ya Posted August 29, 2016 Share Posted August 29, 2016 Great looking cook. I'm a little afraid to cook at 240° and wake up 7+ hours later. I'd be afraid they were done by then. That's happened to me btw. Quote Link to comment Share on other sites More sharing options...
Chuck0531 Posted August 29, 2016 Share Posted August 29, 2016 Wow!!! That looks delicious. Nicely done! Quote Link to comment Share on other sites More sharing options...
Smokehowze Posted August 29, 2016 Share Posted August 29, 2016 Now that's confidence in doing a cook! Good show. Quote Link to comment Share on other sites More sharing options...
Rob L Posted August 29, 2016 Share Posted August 29, 2016 Excellent smoke ring and I like the idea of the copper T's under the drip pan to create an air draft. Quote Link to comment Share on other sites More sharing options...
rdstoll Posted August 29, 2016 Author Share Posted August 29, 2016 Great looking cook. I'm a little afraid to cook at 240° and wake up 7+ hours later. I'd be afraid they were done by then. That's happened to me btw. Has happened to me as well. I did stay up until 12am just to make sure the temps were really locked in since this was my first long cook on the Big Joe. A couple of minor tweaks to the intake and vent. Quote Link to comment Share on other sites More sharing options...
Rak73 Posted August 29, 2016 Share Posted August 29, 2016 Great job, love that deep smoke ring. Quote Link to comment Share on other sites More sharing options...
freddyjbbq Posted August 29, 2016 Share Posted August 29, 2016 Beauty! Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted August 29, 2016 Share Posted August 29, 2016 Great looking brisket. Quote Link to comment Share on other sites More sharing options...
Brick Pig Posted August 29, 2016 Share Posted August 29, 2016 That looks fantastic! Quote Link to comment Share on other sites More sharing options...
IkeKey Posted August 30, 2016 Share Posted August 30, 2016 Nice Job Quote Link to comment Share on other sites More sharing options...
In2Fish Posted August 30, 2016 Share Posted August 30, 2016 great looking brisket, we both put brisket on Saturday night. Quote Link to comment Share on other sites More sharing options...
Rob_grill_apprentice Posted August 30, 2016 Share Posted August 30, 2016 Brisket looks really good. Two thumbs up. Quote Link to comment Share on other sites More sharing options...
smithereens Posted August 30, 2016 Share Posted August 30, 2016 Nice work!! And first I've seen WRT copper Ts. I like it! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.