Time to start the fire

[Rambo]

What’s your internal temp? If you’re wanting to eat that this afternoon I highly recommend finishing with the “KAM Pan “ method. You should have plenty of smoke by now

[bsooner75]

What’s your internal temp? If you’re wanting to eat that this afternoon I highly recommend finishing with the “KAM Pan “ method. You should have plenty of smoke by now

They are wrapped. I like the KAM method too but using BP for the brisket and foil for the butt this time around. They are for dinner tonight

Just realized I didn’t answer your question…looking at about 160 now. If i start to struggle with the stall I’ll move it to the top shelf and crank the heat.


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[Rambo]

If you’ve got a pan and a can of beef broth you can eat by 6 with the pan

[bsooner75]

Smoked a meatloaf about 3/4 through to be finished one night this week in the oven.

[bsooner75]

Hey Rambo - I a kind of asked you this in PM but thought it might be beneficial here so everybody can learn about it. KAM might be able to chime in as well. What kind of time frame would you be looking at to do the KAM method if you didn’t do it overnight? Figure 12-13 lb brisket? Thinking start in the AM and heat at dinner time.

Time wise I’m fine and close to pulling it to rest. But I like the panning with broth as well, especially on days when I might be busier so just curious your thoughts.


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[Smoking Piney]

Awesome, Sooner!

Very few things will get me out of bed at oh-dark-thirty on a weekend, but starting a cook is one of them.

I love sitting outside with the cooker with some coffee and watching the the woods that surround my house wake up while I'm prepping to cook.

[bsooner75]

Brisket was ok, pulled pork was really good…

The big winners and Probably a tie amongst the family…bacon wrapped pickles and bacon wrapped Oreos. So dang good.

[Rambo]

Hey Rambo - I a kind of asked you this in PM but thought it might be beneficial here so everybody can learn about it. KAM might be able to chime in as well. What kind of time frame would you be looking at to do the KAM method if you didn’t do it overnight? Figure 12-13 lb brisket? Thinking start in the AM and heat at dinner time.

Time wise I’m fine and close to pulling it to rest. But I like the panning with broth as well, especially on days when I might be busier so just curious your thoughts.


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I believe if you got it on at daylight, smoked it until 1, panned it and ran a constant temp of 300-325 in the smoker or even the oven you would hit 195-200 by 5ish. Sorry for the delayed response; the Old Folks had to go spend the afternoon with the Real Old Folks

[Rambo]

You’ve got plenty to eat this week, my goodness

[bsooner75]

Hey Rambo - I a kind of asked you this in PM but thought it might be beneficial here so everybody can learn about it. KAM might be able to chime in as well. What kind of time frame would you be looking at to do the KAM method if you didn’t do it overnight? Figure 12-13 lb brisket? Thinking start in the AM and heat at dinner time.

Time wise I’m fine and close to pulling it to rest. But I like the panning with broth as well, especially on days when I might be busier so just curious your thoughts.


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I believe if you got it on at daylight, smoked it until 1, panned it and ran a constant temp of 300-325 in the smoker or even the oven you would hit 195-200 by 5ish. Sorry for the delayed response; the Old Folks had to go spend the afternoon with the Real Old Folks

Might try that out next time and see. No worries, it was more curiosity than anything. Thanks for the response


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[OldUsedParts]

Great Family and BBQ Day for sure Brisket looks awesome

[k.a.m.]

Everything looks delicious Sooner!!!
Mighty fine job Sir.

[Norway Joe]

You made the bacon wrapped Oreos!

Cool. They look great. I'm sure they would cause some unhealthy habits here.

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[bsooner75]

Thanks all. Yes Joe! We all liked them. Next time I might put a sprinkle of powdered or brown sugar on the bacon just to add a little extra sweet to it. Used the double stuffed too. The insides turned nice and gooey when they heated up.


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[Rambo]

Thanks all. Yes Joe! We all liked them. Next time I might put a sprinkle of powdered or brown sugar on the bacon just to add a little extra sweet to it. Used the double stuffed too. The insides turned nice and gooey when they heated up.


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