14 lb Packer Brisket on the CharGriller

[5oclocksomewher]

4 hours into smoke, 9am. Burning the lump charcoal in my smoker made my temps drop below what I normally smoke at. At one point I was down to 250. I usually go more around 300 with the Kingsford Competition Briquettes. Well, I'm running with what I've got. Anyway after 4 hours my IT is in the low 160s, so I'm putting the brisket in an aluminum pan and adding 1 can of beef broth and wrapping. I'll check on the IT in about 2 hours.

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• 5oclocksomewher
• Sep 20, 2014

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• 5oclocksomewher
• Sep 20, 2014

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• 5oclocksomewher
• Sep 20, 2014

 

[reinhard]

Just tuned in.  Everything looks great including your assistant.  I've got one of my own who never complains about the cooking.  I'll be watching this great meal in progress!! Reinhard

 

[crazymoon]

Almost time for a cold brewski to go with all that hard work !

 

[5oclocksomewher]

6 hours in, 11am. Brisket has been wrapped for 2 hours and my pit was back up to 300. I checked IT with my Thermapen and bingo...205. I seperated the point from the flat, wrapped the flat and set aside. The point has been cubed for burnt ends and is back in the smoker.

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• 5oclocksomewher
• Sep 20, 2014

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• 5oclocksomewher
• Sep 20, 2014

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• 5oclocksomewher
• Sep 20, 2014

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• 5oclocksomewher
• Sep 20, 2014

 

[timstalltaletav]

Looking excellent!

 

[oldschoolbbq]

Fiveoclock , that is an amazing looking brisket . I thought that Point looked like a nice one from the look on your 9am shot .

Gonna be some great munchies...

Thanks for the view...

Have fun and . . .

 

[5oclocksomewher]

Thanks TJS. Well burnt ends on for an hour at about 315 degrees. Time to take them off the pit. It's been a great morning. Got everything done by midday. The brisket and burnt ends are suppose to be for tomorrow when watching the NFL. I think there will be a little snaking today.

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• 5oclocksomewher
• Sep 20, 2014

 

[gary s]

Man !!!!   Nice job, looks great, Question ?   Don't you think the more you smoke the easier it gets and your having more fun than watching the smoker every minute . Your Q looks great and you have mastered one of the hardest pieces of meat to just right   Good Job Again always enjoy your smokes

Gary S

 

[5oclocksomewher]

Man !!!!   Nice job, looks great, Question ?   Don't you think the more you smoke the easier it gets and your having more fun than watching the smoker every minute . Your Q looks great and you have mastered one of the hardest pieces of meat to just right   Good Job Again always enjoy your smokes

Gary S

Thanks Gary. Definitely gets easier. It's like you first told me, the more you use your pit, the more you get to know it, and it gets easier and less stressful to turn out good Q.

 

[5oclocksomewher]

Fiveoclock , that is an amazing looking brisket . I thought that Point looked like a nice one from the look on your 9am shot .

Gonna be some great munchies...

Thanks for the view...

Have fun and . . .

Thanks so much Stan. The burnt ends from that point came out really tasty. Can't wait to cut in and try the flat.

 

[5oclocksomewher]

Almost time for a cold brewski to go with all that hard work !

They will go down good a little later on while kicking back watching some college football.

 

[5oclocksomewher]

Ok...sampled the flat...great flavor and tenderness....really really good!!! Very happy!!!

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• 5oclocksomewher
• Sep 20, 2014

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• 5oclocksomewher
• Sep 20, 2014

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• 5oclocksomewher
• Sep 20, 2014

 

[gary s]

Moist, great smoke ring, looks awesome  Great Job, now run it on down to me for supper

Gary

 

[5oclocksomewher]

Moist, great smoke ring, looks awesome  Great Job, now run it on down to me for supper

Gary

LOL. Thanks Gary.

 

[grillmonkey]

I was going to do ribs tomorrow, now I'm starting to think brisket!

 

[5oclocksomewher]

I love ribs and I love brisket. I do my brisket hot and fast. That 14lb brisket (few lbs lighter after fat trimmed) was done in 6 hrs at 300. I love to smoke, but I do not want to babysit my offset for 12-14 hrs (burnt ends extra hour). It turned out great. It's juicy, tender, and I'm free to sit in front of my TV, drink some brews and watch college football. Great Day!!!

 

[b-one]

Wow , great job those burnt ends wouldn't have lasted around me:).

 

[gary s]

Hey GM,  do both    I usually do.

Gary

 

[5oclocksomewher]

And after slaving over a hot smoker all day, don't forget about the......

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• 5oclocksomewher
• Sep 20, 2014

 

[5oclocksomewher]

Wow , great job those burnt ends wouldn't have lasted around me:).

Thanks b-one. I sampled, but everything is for tomorrow. Takes a lot of restraint.