14 lb Packer Brisket on the CharGriller

pc farmer

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• Sep 20, 2014

• #41

Great Cook.

 

5oclocksomewher

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• Sep 20, 2014

• #42

Thanks Adam. Just can't wait till tomorrow to really dig in.

 

pc farmer

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• Sep 20, 2014

• #43

I just got out of the field.

I would dig into that.

 

grillmonkey

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• Sep 20, 2014

• #44

gary s said:

 
Hey GM,  do both    I usually do.

Gary

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

 

5oclocksomewher

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• Sep 20, 2014

• #45

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.

 

gary s

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• Sep 20, 2014

• #46

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

 

grillmonkey

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• Sep 20, 2014

• #47

Sorry, Gary distracted me, I meant to say 

 

gary s

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• Sep 20, 2014

• #48

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

IMG_20140524_141841_040.jpg

• gary s
• Sep 20, 2014

 

grillmonkey

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• Sep 20, 2014

• #49

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

 

5oclocksomewher

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• Sep 20, 2014

• #50

gary s said:

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

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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???

 

5oclocksomewher

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• Sep 20, 2014

• #51

Grillmonkey said:

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

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Gary's got A LOT of experience!!!

 

seaham358

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• Sep 21, 2014

• #52

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

 

crazymoon

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• Sep 21, 2014

• #53

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

 

5oclocksomewher

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• Sep 21, 2014

• #54

seaham358 said:

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

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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.

CrazyMoon said:

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

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Thanks for the compliments. That Bev Air beer miester pours the coldest beer in town!!!

 

gary s

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• Sep 21, 2014

• #55

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

 

• 

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5oclocksomewher

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• Sep 21, 2014

• #56

gary s said:

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

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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.