Allnighter Packer Brisket Smoke for the Firehouse...

[indaswamp]

Brisket went on sale for $2.99/# so I told the guys that if they buy it-I'll cook it. They were fine with that since I bought the last two briskets. One of the guys delivered a 16.5# packer to my door today. Ended up with a 13# trimmed packer for the smokehouse. seasoned it with salt and CBP...

and the pan with the veggies for the smokey au jus..

just put it on at midnight...

should be done sometime after lunchtime tomorrow and I'll put in an ice chest to carry to the firehouse where it will sit in the oven on low until suppertime.

I'll be up most of the night with a few naps checking in here and there if anyone else is around...

 

[Sven Svensson]

I’ll be checking in on you in the morning!

 

[Ringer]

In for the finish, looking like a darn good start.

 

[JLeonard]

Well just got to work......And I'm wanting a piece of that. Looks like a great start!
Jim

 

[SmokinEdge]

Have a good start. How’s the progress?

 

[indaswamp]

Well, just woke from a cat nap...checked the smoke, needed wood so I added more white oak chunks. Temps. holding 260*F-268*F which is perfect for my smokehouse. INT just hit 160*F so coming out of the stall...color looks great, I'll snap a pic. when I add more wood..

Had to shift on the fly 3 hours in...the regulator kept shutting the flow back to a bare flame. Could not line it out to work right so called an audible and changed out to my high pressure regulator on my crawfish boiling rig. It'll run it as long as no wind and thankfully it is calm. Will trouble shoot it, or jut pick up another low pressure from my buddy's hardware store.

 

[SmokinVOLfan]

Looking forward to seeing how this turns out.

Well just got to work......And I'm wanting a piece of that.

See, you are like me. I get to work, pull up my email and make sure there is nothing pressing, then log onto SMF to see what I missed from the night before lol

 

[tx smoker]

I am still in awe of all the great stuff you do for the guys at the firehouse. Just one great effort after another. No question they appreciate it and I love reading about your cooks for them. Kudos to you and keep up the great work....and the great posts.

Robert

 

[schlotz]

Love to see you do so much for those who care about so many in their neighborhood. No question this brisket is going to be another one of your successful smokes. The guys at the firehouse are in for a special meal!

Matt

 

[GaryHibbert]

In, and waiting.
Gary

 

[indaswamp]

Picking up speed now coming out of the stall...INT is @167*F now...

 

[SecondHandSmoker]

Keith,
That is a beautiful sight.
The guys at the firehouse sure will enjoy it and make short work of it too.

Stu

 

[JLeonard]

Looking forward to seeing how this turns out.



See, you are like me. I get to work, pull up my email and make sure there is nothing pressing, then log onto SMF to see what I missed from the night before lol

Yep! After 30yrs of bedside nursing I landed a desk job in a transfer center. Now nursing a computer. Lots of free time to eyeball what you guys are doing!
Jim

 

[indaswamp]

Waiting on the guys to get back from a call, then I'll cut it...but it is ready....

 

[bigfurmn]

Ok stupid question I am sure has been answered before but, are you a part of the fire dept? I made some stuff for the fire house my uncle used to run out of as an EMT. (God rest his soul, great man.)

 

[bauchjw]

Looks like a successful cook and a great meal for a very well deserving crew. Multiple points for providing to some real heros.

 

[indaswamp]

Ok stupid question I am sure has been answered before but, are you a part of the fire dept? I made some stuff for the fire house my uncle used to run out of as an EMT. (God rest his soul, great man.)

No I am not a fireman. My first cousin is a district Captain and he is like a brother to me. I cook for them, they cook for me...it's a win/win since I am a single guy.

 

[indaswamp]

Late posting pics. of the cook tonight....installed the correct chillers on my new maturing chamber tonight after we ate.

Out of the oven from holding...

Here ya go..the slice:

The plate:
Brisket, garlic mashed potatoes, brisket au jus gravy, and coleslaw...

Was good. One of my better ones.

 

[Ringer]

Excellent job on that. I'd eat that plate of vittles any day of the week.

 

[schlotz]

Looks like all the guys got a GREAT Meal! Points.......