Been in the hospital off and on since mid-summer. Even had the pleasure (/sarcasm) of 8 days in ICU. Still not 100% (if you know of an extra kidney, please email me. lol), but slowly getting better.
Anyway, started the summer with a bang - think i did a total of 11 briskets (all packers, all delicious thanks to this board), 8 butts and 5 or 6 racks of ribs. I used to think that they would serve ribs in heaven, now i'm pretty sure it will be brisket.
Anyway, I wasn't up to brisket for Christmas (did a prime rib in the oven, mmmmmmm good), but i put a 17#'er in the electric smoker (/hangs head in shame) last night. Our temps here last week were -30's, but last night was about 25*. Unfortunately, i have a 15 yo son who's sole job was to wake up every two hours and check the temp. Summer, ambient temp was 70s and a cook at 225'ish would take 16-19 hours. Last night, the temp was still rising to 225 when i crashed. The meat hit 203* after just 11 hours. Anyone want a 15 yo boy? He can work hard, just don't let him near your smoker....
Anyway, have the meat in the faux box. Just very concerned that we aren't going to eat for 8 hours. Ideas would be much appreaciated. In the absence of that, i will just slice it up in about 4 hours, then warm it slow like i do leftovers. Thanks guys.
Anyway, started the summer with a bang - think i did a total of 11 briskets (all packers, all delicious thanks to this board), 8 butts and 5 or 6 racks of ribs. I used to think that they would serve ribs in heaven, now i'm pretty sure it will be brisket.
Anyway, I wasn't up to brisket for Christmas (did a prime rib in the oven, mmmmmmm good), but i put a 17#'er in the electric smoker (/hangs head in shame) last night. Our temps here last week were -30's, but last night was about 25*. Unfortunately, i have a 15 yo son who's sole job was to wake up every two hours and check the temp. Summer, ambient temp was 70s and a cook at 225'ish would take 16-19 hours. Last night, the temp was still rising to 225 when i crashed. The meat hit 203* after just 11 hours. Anyone want a 15 yo boy? He can work hard, just don't let him near your smoker....
Anyway, have the meat in the faux box. Just very concerned that we aren't going to eat for 8 hours. Ideas would be much appreaciated. In the absence of that, i will just slice it up in about 4 hours, then warm it slow like i do leftovers. Thanks guys.
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