Brisket for my Grandson

[Rambo]

My Grandson and Wife gave us a Great Granddaughter Tuesday. I asked him if he needed anything and he said “ Poppie, will you please fix me a Brisket “?. So I have trimmed, pre seasoned, and bagged it. I’ll start the old stick burner about 3, put the Brisket on after it calms down and gets in the 250 range, hopefully put the Brisket on about 4 and smoke it until dark then transfer to The KAM PAN, place in oven overnight at 170. Internal temp will be 170 in the morning at 6 and I’ll kick the oven up to 300 until it’s done

[spacetrucker]

that is a great welcome present!!

[OldUsedParts]

Man with a Plan fo sho congrats on the Little Missus - - - you may start your Spoiling anytime you chose now

[Smoking Piney]

Good eats on the way!

[Rambo]

Just lit the chimney; Dang it’s hot outside

[GRailsback]

Just lit the chimney; Dang it’s hot outside

Do it.

Let me know when you want to haul that thing to town, I’ll come help you load it up.

[Rambo]

Clear Blue finally: gonna put the meat on at 5:30

[GRailsback]

Clear Blue finally: gonna put the meat on at 5:30

Roll On Big Dog

[Rambo]

KAM PAN is ready except for beef broth

[GRailsback]

Finally cooling down here Rambo.

[Rambo]

It’s so hot our glass door is fogged up

[Rambo]

Ok, 4 and a half hours of good hickory/ Pecan smoke. In the Pan, broth poured, sealed and in the oven at 170 until early morning. Internal temp should be 170. Will kick the oven temp to 300 until it reaches temp; it doesn’t take long.

[GRailsback]

Pretty, and congrats on the new edition to the family

[Rambo]

Good Morning, Happy Father’s Day everyone. 5:30 coffee time, Temp at 175, about to kick it up to 275. Amazing how the bark develops in the oven

[Smoking Piney]

Looking great, Rambo!

I'm stealing your trick with the foil to keep the meat raised a bit.

Looking forward to seeing the finish.