Been cooking today

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Master of the Pit
Original poster
OTBS Member
May 21, 2006
Monroe, La
Needed to cook some Q this weekend so I got up early and started

10# packer rubbed down with Tony Chachereâ€[emoji]8482[/emoji]s creole seasoning

2 chunks of cherry (in memory of Scott) and some pecan chunks

In the smoker at 7AM. Cherry and 8# Royal Oak to start will add pecan after that.

Briskets done

Put it in a pan covered with foil at 170* and still I ended up with a burnt end?

Point cut away from the flat+

A slice showing the ever popular smoke ring

and when I put the brisket in the pan, I put two chickens spatchcocked on and smoked them for a couple hours.

Still have a butt and a bunch of stuffed zuchinni to do tomorrow
When you do some cooking, you do some cooking!!!!
looks great...are you using that piedmont pan type thing? how's it working for you?
Man that looks great Rodger!

I looked everywhere for a fresh brisket for this weekends smoke and couldn't find a one! I think they turned them all into corned beef for St Pattys Day.

Now I gotta go buy me another drool pan,(filled the first one), great looking/tasting food. Thanks
Richard -

They never advertize fresh briskets here only corn beefs. The only place I can even find them is the butcher shop $$$$ or Wally World. This week neither had them fresh.

You guys have been making me drool all over the place.

Some great briskets on the forum lately!
Cajunsmoker, are smokin'. Looking excellent. Could you talk a little more about this stuffed zuchinni ........... I am not familiar with stuffing zuch' and it sounds very interesting. Thanks
Wow, that brisket looks good! I have a few questions, what temp did you take the brisket? What did you do w/point? Chop? Pull? Make burnt ends w/it? It looks like you cut it w/the grain, did you? I ask because I usually need to cut mine at a diagnal, almost w/the length. It just looked different than mine do when I cut.

BTW, very nice smoke ring! and love the outside color.
Morning Al

I put the brisket in a pan and covered it at 170* and took it up to 200* before I pulled it off the smoker. I cut a couple of pieces off after I pulled the point off and then the grain changed and I had to turn it around and slice from the other direction. It was tender enough that the couple of pieces that was cut with the grain was still pretty easy chewing.


I'll post some pics and a recipe when I get started on the zuchinni's.

There is an old post buried back in the vegetable section by Doug123 where he did some and then I did some later. Good stuff.
Simply outstanding cajun
very glad I have some leftovers to eat today after looking at those pics!!!!!! Hmmmmm, I wonder what cut up brisket would taste like in a bowl of grits????
I need to find a brisket on sale. I found a pork loin for the top shelf, but it has been a while since I did a brisket and I have been craving!
Don't know if there is a "County Market" grocery in Shreveport or not but they have packers on sale this week for $1.27 #. I know there is one in Ruston near the Tech campus. Thats not tooooo far if you are looking for one.
Jeff, do you have a Sams Club anywhere near you??? That's were I find mine and every once in a while they have packers, but they allways have pretty decent sized flats. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.