12 hours on the smoker then wrapped in foil, then wrapped in a towel and put in ice chest {no ice} stuffed with towels for 4 more hours.
Here are a few pics of what it looks like. The point was cut into chunks to throw back on the smoker and make "burnt ends". The burnt ends are the meat that are in the pie pans and are on the smoker as we speak.

YUMMMMMMMMMMM!!!! <img src="/ubbthreads/images/graemlins/cool.gif" alt="" /> <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

Looks so good, I wish I lived closer... you'd have company for lunch! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Lived closer! Ha! They've got overnight mail somewhere I am sure! SN, I'll send you my address ASAP!

12 HOURS! What kind of temp did it have. I've thought about getting a smoker but never used one. We break out our electric patio grill once in a while but patty does not like BAR B QUE so I just have to burn it for her. Yuck! Oh we just do pork. I don't recall the last time I did any kind of beef besides hamburger.

You SIR, are a Master! And I hate you! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> (down here that means I'm jealous) <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I run it right around 225* Briquetes and Apple wood.


You should see the burnt ends now. They have been back on the smoker for a couple of hours now and have been getting a fresh coating of sauce every 30 minutes. I'll post a pic when I pull them off.

Burnt ends after additional 3 hours on the smoker. I used James Gang rib rub, Carnivor Chipotle bbq suace mixed with Sweet Baby Ray's.

Looks very good.

I just ate 4 slices of pizza, and now i'm hungry again. more then before i ate the pizza...

The burnt ends are the cats meow! I did just have a nice brisket sammy for lunch though and it was awesome.

Mmmm...sweet baby ray's is awesome! Got introduced to it a few months ago when my friend invited me over for the same thing..briskets! We sandwiched it between some soft sweet Hawaiian bun and it was mouth watering...

OH MY!!!! <img src="/ubbthreads/images/graemlins/ooo.gif" alt="" /> <img src="/ubbthreads/images/graemlins/ooo.gif" alt="" /> <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />

Im gonna have to try that!!!! Where did you get the Injection poweder? I usually make my own but that looks easy!!!!

So I take it the cooler lets it slow cook for a while longer????

MAN IM HUNGRY NOW! <img src="/ubbthreads/images/graemlins/doh.gif" alt="" />

That looks GREAT Ron! <img src="/ubbthreads/images/graemlins/eek.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> We're just about ready to sit down to smoked brisket and chicken ourselves! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Just hit the name on the label and dot com should get you to the webpage for the injection powder. I was actually sipping it by the spoonful before injecting. It's very good, but I recommend using less then called for as it's really strong.

The cooler kinda lets it steam within and slow cook.