14 lb Packer Brisket on the CharGriller

5oclocksomewher

Smoking Fanatic

Original poster

Mar 30, 2014

775

77

Dickson City, PA (Scranton, PA)

• Sep 19, 2014

• #1

Well as summer is coming to a quick close in the Northeast, I'm awfully hungry for brisket. I bought a 14 lber that I trimmed up tonight and plan on putting on the smoker tomorrow morning. After trimming a few lbs of fat, I rubbed it with mustard and seasoned it with Jeff's Naked Rub and Texas Rub. It's wrapped in aluminum foil and will be put on the CharGriller in the morning ( 5am hopefully). I plan on going hot and fast, 275-300 degrees.

image.jpg

• 5oclocksomewher
• Sep 19, 2014

image.jpg

• 5oclocksomewher
• Sep 19, 2014

image.jpg

• 5oclocksomewher
• Sep 19, 2014

image.jpg

• 5oclocksomewher
• Sep 19, 2014

image.jpg

• 5oclocksomewher
• Sep 19, 2014

image.jpg

• 5oclocksomewher
• Sep 19, 2014

image.jpg

• 5oclocksomewher
• Sep 19, 2014

 

• 

Reactions: crazymoon

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Feb 17, 2013

16,297

6,010

Central Pa

• Sep 19, 2014

• #2

I will be watching.

I need to do one too.

 

grillmonkey

Smoking Fanatic

Jun 15, 2014

850

80

Twin City, GA

• Sep 19, 2014

• #3

Are you going to foil it?

 

5oclocksomewher

Smoking Fanatic

Original poster

Thread starter

Mar 30, 2014

775

77

Dickson City, PA (Scranton, PA)

• Sep 19, 2014

• #4

Grillmonkey said:

Are you going to foil it?

Click to expand...

Oh Ya. The plan is to smoke it to 165 or so, put it in a pan with some beef broth, foil, take it out around 195-200, firm it up for an hour or so, and then make some burnt ends.

 

Last edited: Sep 19, 2014

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Sep 19, 2014

• #5

Burnt ends Mmmmmmm! Nice looking brisket can't wait to see more.

 

5oclocksomewher

Smoking Fanatic

Original poster

Thread starter

Mar 30, 2014

775

77

Dickson City, PA (Scranton, PA)

• Sep 20, 2014

• #6

Alarm went off at 4 am. Put the coffee on. Got my Kingsford comp charcoal going and dumped it into the basket. Added my peach mini splits. Took the brisket out of the fridge and added a little more of both rubs. It's 5am and the brisket is on the chargriller.

image.jpg

• 5oclocksomewher
• Sep 20, 2014

image.jpg

• 5oclocksomewher
• Sep 20, 2014

image.jpg

• 5oclocksomewher
• Sep 20, 2014

image.jpg

• 5oclocksomewher
• Sep 20, 2014

 

timstalltaletav

Smoking Fanatic

Nov 8, 2012

826

243

Llewellyn PA aka God's Country

• Sep 20, 2014

• #7

Looking like it's going to be a great day! Don't forget the end product pics.

 

5oclocksomewher

Smoking Fanatic

Original poster

Thread starter

Mar 30, 2014

775

77

Dickson City, PA (Scranton, PA)

• Sep 20, 2014

• #8

6am and one hour in. It's a beautiful morning. It's about 57 degrees this morning, coffee is warm, crickets singing in the background, and the smell of smoking peach wood is in the air. Cruising at 300 degrees. Buster is keeping his eyes on the situation.

image.jpg

• 5oclocksomewher
• Sep 20, 2014

image.jpg

• 5oclocksomewher
• Sep 20, 2014

image.jpg

• 5oclocksomewher
• Sep 20, 2014

image.jpg

• 5oclocksomewher
• Sep 20, 2014

image.jpg

• 5oclocksomewher
• Sep 20, 2014

image.jpg

• 5oclocksomewher
• Sep 20, 2014

 

Last edited: Sep 20, 2014

timstalltaletav

Smoking Fanatic

Nov 8, 2012

826

243

Llewellyn PA aka God's Country

• Sep 20, 2014

• #9

Always helpful to have a reliable assistant on the long cooks!

 

5oclocksomewher

Smoking Fanatic

Original poster

Thread starter

Mar 30, 2014

775

77

Dickson City, PA (Scranton, PA)

• Sep 20, 2014

• #10

tjs231 said:

Always helpful to have a reliable assistant on the long cooks!

Click to expand...

If I didn't let him out with me, Buster would bust the door down to come out here. He knows what's to follow. According to him, never had a bad smoke.

 

• 

Reactions: timstalltaletav

seaham358

Smoking Fanatic

OTBS Member

Aug 18, 2007

765

51

Hyde Park, NY

• Sep 20, 2014

• #11

Looks like a good way to spend the day..

 

grillmonkey

Smoking Fanatic

Jun 15, 2014

850

80

Twin City, GA

• Sep 20, 2014

• #12

5oclocksomewher said:

Oh Ya. The plan is to smoke it to 165 or so, put it in a pan with some beef broth, foil, take it out around 195-200, firm it up for an hour or so, and then make some burnt ends.

Click to expand...

This is how I'm doing my next one.

 

5oclocksomewher

Smoking Fanatic

Original poster

Thread starter

Mar 30, 2014

775

77

Dickson City, PA (Scranton, PA)

• Sep 20, 2014

• #13

7am and two hours in. I just opened the pit to spritz with ACV/AJ.

image.jpg

• 5oclocksomewher
• Sep 20, 2014

image.jpg

• 5oclocksomewher
• Sep 20, 2014

 

timstalltaletav

Smoking Fanatic

Nov 8, 2012

826

243

Llewellyn PA aka God's Country

• Sep 20, 2014

• #14

Looking real good already!

I wish I had something on the smoker today... Instead I have the joys of eating dry chicken and drinking cheap draft beer out of a 7oz glass at a family wedding today...

 

Last edited: Sep 20, 2014

5oclocksomewher

Smoking Fanatic

Original poster

Thread starter

Mar 30, 2014

775

77

Dickson City, PA (Scranton, PA)

• Sep 20, 2014

• #15

tjs231 said:

Looking real good already!

I wish I had something on the smoker today... Instead I have the joys of eating dry chicken and drinking cheap draft beer out of a 7oz glass at a family wedding today...

Click to expand...

Beer makes everything better.....well tolerable anyway!!! :biggrin:

 

• 

Reactions: timstalltaletav

crazymoon

Legendary Pitmaster

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

Aug 24, 2014

7,820

3,172

Great North Woods, NH

• Sep 20, 2014

• #16

Buster looks like a great supervisor. looks like a good day for you down in Pa. !

 

5oclocksomewher

Smoking Fanatic

Original poster

Thread starter

Mar 30, 2014

775

77

Dickson City, PA (Scranton, PA)

• Sep 20, 2014

• #17

Oh ya, supervisor and taster. I'm two and a half hours in and it's time to add a chimney of charcoal. Got some Royal Oak lump to heat up. I've been through about 5 or 6 peach mini splits so far.

image.jpg

• 5oclocksomewher
• Sep 20, 2014

image.jpg

• 5oclocksomewher
• Sep 20, 2014

image.jpg

• 5oclocksomewher
• Sep 20, 2014

 

crazymoon

Legendary Pitmaster

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

Aug 24, 2014

7,820

3,172

Great North Woods, NH

• Sep 20, 2014

• #18

Tasters make the best supervisors as they have a vested interest in the finished product !

 

• 

Reactions: 5oclocksomewher and timstalltaletav

5oclocksomewher

Smoking Fanatic

Original poster

Thread starter

Mar 30, 2014

775

77

Dickson City, PA (Scranton, PA)

• Sep 20, 2014

• #19

CrazyMoon said:

Tasters make the best supervisors as they have a vested interest in the finished product !:icon_lol:

Click to expand...

Like!!!

 

5oclocksomewher

Smoking Fanatic

Original poster

Thread starter

Mar 30, 2014

775

77

Dickson City, PA (Scranton, PA)

• Sep 20, 2014

• #20

8 am and 3 hours in. Just opened the pit to spritz. Temps dropped to 275 when I added the lump. I assume this happens because of the uneven shape of the coals and the air pockets it creates in the charcoal basket. Anyway, still going good. Just checked IT with my Thermapen and it's at upper 150s IT. Will probably wrap in an hour or so.

image.jpg

• 5oclocksomewher
• Sep 20, 2014

image.jpg

• 5oclocksomewher
• Sep 20, 2014