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14 lb Packer Brisket on the CharGriller - Page 3

post #41 of 56

Great Cook.

 

 

 

:points:

post #42 of 56
Thread Starter 
Thanks Adam. Just can't wait till tomorrow to really dig in.
post #43 of 56

I just got out of the field.

 

 

I would dig into that.

post #44 of 56
Quote:
Originally Posted by gary s View Post
 

Hey GM,  do both    I usually do.

 

Gary

Ever heard of "Death by Chocolate"? It'd be "Death by Meat", if I did both. Gary? Are you trying to kill me?38.gif

post #45 of 56
Thread Starter 
I will say this. I spent 20 bucks for the recipe for Jeff's rub (2 rubs - Naked and Texas) and sauce. I modified them for my taste and cooking style. Best 20 bucks I spent. It gives me great color, and more importantly great taste.
post #46 of 56

Hey 5oclock, next time you do a brisket for the next day, throw on a rack or two of ribs so you will have something for that night.

 

Gary

post #47 of 56

Sorry, Gary distracted me, I meant to say :points:38.gif

post #48 of 56

Hey GM don't eat it all in one sitting,     Here is what I do -------  Brisket, pork butt, ribs, sausage, hotlinks and boudin

 

post #49 of 56

I couldn't do it. Seriously, I'd hurt myself!

post #50 of 56
Thread Starter 
Quote:
Originally Posted by gary s View Post

Hey 5oclock, next time you do a brisket for the next day, throw on a rack or two of ribs so you will have something for that night.

Gary

That's funny you said that. As I was watching my smoker this morning I said to myself I should have thrown a rack or two of ribs on. Oh well, good things come to those who wait.....right???
post #51 of 56
Thread Starter 
Quote:
Originally Posted by Grillmonkey View Post

I couldn't do it. Seriously, I'd hurt myself!

Gary's got A LOT of experience!!!
post #52 of 56

5oclock great smoke.. I too am a fan of the hot and fast method.  Love great Q in 6hr or under..

post #53 of 56

Nice job on the brisket and I love the keg  too !:icon_biggrin:

post #54 of 56
Thread Starter 
Quote:
Originally Posted by seaham358 View Post

5oclock great smoke.. I too am a fan of the hot and fast method.  Love great Q in 6hr or under..

Ya me too. I don't know how much better it could have been if I went low and slow, but I'm really happy with the results I get from smoking a little faster.
Quote:
Originally Posted by CrazyMoon View Post

Nice job on the brisket and I love the keg  too !icon_biggrin.gif

Thanks for the compliments. That Bev Air beer miester pours the coldest beer in town!!!
post #55 of 56

Hey 5oclock since summer is coming to an end smoke you a couple of briskets cut them in half or thirds and freeze them. Usually when I do brisket (since it disappears so quickly) I cut me off a chunk and get it in the freezer so one weekend down the road and I'm hungry for brisket, just pull it out and warm it up. (I have to hide mine way back in the freezer)

 

Gary

post #56 of 56
Thread Starter 
Quote:
Originally Posted by gary s View Post

Hey 5oclock since summer is coming to an end smoke you a couple of briskets cut them in half or thirds and freeze them. Usually when I do brisket (since it disappears so quickly) I cut me off a chunk and get it in the freezer so one weekend down the road and I'm hungry for brisket, just pull it out and warm it up. (I have to hide mine way back in the freezer)

Gary


Great idea. This one is warming up in the oven as we speak. I brought it over my parents home. Bros will be there. Not much chance of getting some off of this one.
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