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Chuckie in the new electric build

post #1 of 4
Thread Starter 
Started converting my big vertical over to electric and needed to see how the controls etc. were going to work. May as well drop a chuckie in while I test.

Took a 4 pounder out, slathered with yellow mustard, rubbed with my usual brisket rub, put it in the smoker at 225, lit the Amazen tray full of hickory, shut the door and left it alone for 3 hours. After 3 hours, I put the chuckie into an aluminum pan with onions, garlic, and a wee bit of beer. Foiled the top, put it in the smoker again at 225 and let it go for another 3 hours.

Pulled it, chopped it, and put it on a bun!









Now I have this big boy in the smoker. 18 pounds of brisket! For reference purposes, my vertical is 26" deep! Big ol packer brisket.





More on the brisket later.
post #2 of 4
Nice lookin smoke, great job ! Waiting for the brisky, gonna be tasty I'm sure ! icon14.gif
post #3 of 4
Wow a great looking chuckie and a enormous brisky! Good test for a new smoker! Care to add pics of the smoker?
post #4 of 4
Thread Starter 
Quote:
Originally Posted by b-one View Post

Wow a great looking chuckie and a enormous brisky! Good test for a new smoker! Care to add pics of the smoker?

Right now it's just a shell basically. Over the next week or so, i will "skin" it with cedar wood and some metal trim. It'll be a work in progress for a while.

When I get started this week, I'll probably start a build thread for others to get ideas from.

The brisket has been at 170-172 for over an hour now. The stall has begun!
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