Firehouse 'On Sale' Packer Brisket....$2.99/# @Rouse's

[indaswamp]

A 16# choice Brisket was delivered to me today @8:30a.m. by the Captain on shift with my Cousin. Will prep it tomorrow morning, put it in the smokehouse around 10pm tomorrow night for an all nighter. Gonna serve it Friday night at the station for the guys...for anyone that want to follow along for the ride.

If you have a Rouse's near you, go check them out....
https://www.rouses.com/weekly-ads/

 

[DRKsmoking]

In for the ride, nice to have meat just dropped off at the door. lol

David

 

[mike243]

I love that store, its a gulf thing and I’m a long ways from there. Will be waiting on pictures

 

[Gonna Smoke]

I'm hitch hiking along...

 

[Winterrider]

It's a great thing you do for the guys at the firehouse !
I'm sure they greatly appreciate it.

 

[sawhorseray]

Watching 4 sure! RAY

 

[Danblacksher]

That's a great price for sure

 

[912smoker]

Checking in for a brisket peek!

Keith

 

[indaswamp]

Just put the brisket in the smokehouse about 10:30p.m.... bringing the temp. back up...230*F now; shooting for 250-265ish.

She's a big one too...17.91# untrimmed...and I only trimmed about 2# of fat off of it, so call it 16# trimmed. Nobody should go hungry! LOL!!! Seasoned up with Dalmation rub...

 

[indaswamp]

I was smart this time....went to sleep early @ about 6:30 and got a good rest before the cook. I'll be up most of the night for the night owls that want to tag along for the ride....will post a que vue when I add wood chunks in about 2 hours...

 

[olecrosseyes]

I was smart this time....went to sleep early @ about 6:30 and got a good rest before the cook. I'll be up most of the night for the night owls that want to tag along for the ride....will post a que vue when I add wood chunks in about 2 hours...

What is the cooker of choice?

 

[indaswamp]

What is the cooker of choice?

My 36cu.ft. outhouse style smokehouse..same one that is in my avatar. I use wood chunks for 80% of the heat ans for smoke. Propane for 20% of the heat just to dial it in tight. I use it mainly for smoking large batches of sausages and snack sticks. But it can smoke one mean brisket!

Using Hickory as I don't have any white oak chunks cut at the moment, and neighbors would not like me doing it in the middle of the night! LOL!

 

[olecrosseyes]

Wish I had the land to set something up like that. I'd have a hell of a bacon factory going!!

 

[indaswamp]

Oh yeah...I fill that sucker up with bacon too! Can do 120-150# of bacon at one time...

 

[indaswamp]

Que Vue as promised...

She's rocking right along...chamber temp. settled at 260*F so I just let it eat.. INT is at 140*F when I added more wood chunks. Shmellin real good!

 

[indaswamp]

Will check on it in another 2-3 hours.....

 

[olecrosseyes]

Briskie! Come on babe, let us have it!

 

[indaswamp]

Briskie! Come on babe, let us have it!

Patience Grasshoppa!! LOL!!

 

[indaswamp]

INT 159*F @3:20a.m. added more wood and keep on cookin...

 

[indaswamp]

Been working on my maturing chamber while the brisket cooks. Almost done with it! Took some time to clean up my work space too...found a few tools I had been looking for since the start of this project! LOL!