Time to...

[FlaBouy]

..get my prep on.

[TripleB]

What ya cooking them on??

[FlaBouy]

Rec Tec, Weber, and SV bath... Going after extra points for the degree of difficulty..

[FlaBouy]

I am running the long smoke on the Rec Tec with Hickory and Mesquite... One of the chuckies will be SV'd after pre-smoke on the Webber using a little pecan and hickory.. the other chuckie will stay on the weber for the full ride. I debated throwing him in the Kamado but it's been a tough week and I didn't feel like chasing three smokers at once.

[Attjack]

What ya cooking them on??

My guess is not this.

[EdF]

George!

[FlaBouy]

LOL... my wife cooked off of one of those contraptions before we were married... thankfully, I cook better than George.

[FlaBouy]

Mixing my protein shake...

[FlaBouy]

Yes sir!

[HouseHomey]

The glass is empty

[FlaBouy]

Since corrected. Was eyeing that injector with bad intentions... it seems a quicker way to the desired result.

[FlaBouy]

Making sure the brisket don't feel left out and dejected..

[FlaBouy]

That moment when you realize you need to slow your roll...

[rodkeary]

OK. I’ve heard the term "food porn" before but never really understood what it meant. I’m pretty sure I understand it now!

[FlaBouy]

Hang in there brother.. we are just in the bottom of the first.. 😂

[rodkeary]

Only the bottom of the 1st. May there be extra innings!

[FlaBouy]

Mr Chuckie at a couple hours in..

[FlaBouy]

4 hours in... Mr Chuckie is ready for a bath.

[FlaBouy]

It's 2 am.. do you know where Chuckie is?

[Mudkat]

Awesome cook! I want that!

[FlaBouy]

Lol.. still cooking.. that was at the wrap. Chucky came off at 4:20 am, half the brisket came off 6:20 am, and the last half is coming through 185*.. the coffee is strong and bitter this morning.. like my disposition. 😖

[FlaBouy]

Alrighty then... overnight cook went off without a hitch. Smokers were up to temp by 4:15 pm and I started loading the meat. Two chuckies and a packer, which was broke down into the point and flat. I figured with what I was attempting on the chuckies, it would be easier to monitor the flat and point independent and pull them when each was ready. Everything got a quick S & P once they were broke down and then all 4 pieces were injected and rubbed. Started loading the hot grates at 4:20 p.m. The game plan was to pre-smoke one chuckie and then toss him into a SV bath for 36 hours before hitting it with a reverse sear. I pulled him at 7:20 pm after 4 hours of smoke and it sat at 135* internals. (see pic above) I tossed it into the bath and set the timer. The second chuckie went the full ride under smoke and progressive temps on the controller. He came off at 4:20 am after being wrapped at 2:20 with both brisket halves. He was pulled when he hit 203*. The brisket had a fairly lengthy stall but I bumped the controller temp once I wrapped, and then again at 6:20. The both pieces pulled at 203-205 based on feel and the last piece in the cooler was at 7:20 a.m. still wrapped. It is now 6 hours that the chuckie has rested, so time to go pull him from the cooler to see what we will have for lunch. The other chuckie will come out of the bath tomorrow for lunch.

The games start at 11:00, so I hope to have the cooler emptied and the damage posted up so I can sit down and talk to Mr. Blanton.

Oh... in between all that smoke, I got the grass cut early this morning ahead of Hurricane Nate. Carry on.

[FlaBouy]

Oooohhh that smell! Can'tcha smell that smell!!

[Mr. Bones]

Spectacular lookin' Food, an' pics, as always, brother!
Enjoy!!!

[FlaBouy]

Thankee Sai... There days I seriously consider quitting my day job.

[FlaBouy]

Action shot

[FlaBouy]

Brisket... Bark a lil soft from the wrap, but I'll take it...