overnight packer

[thesmokist]

tonight I'm doing a 13 lb packer that injected with a beef stock, Worcestershire and beefy onion soup that stuff worked so well with the chuckies that I thought I'd do the brisket with it to and see how it comes out. I rubbed it with SPOG and a lil mesquite rub on top. sorry didn't get picks of the rub process but man this is a big slab of meat!

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• thesmokist
• Jun 4, 2015

Im smokin it with the jack Daniels aging barrel chips and a few cherry pellets thrown in. I'll post some more picks when it is done

 

[thesmokist]

I put the packer on last night @9pm at 230 and hit it with smoke for about for four hours and it's now 9:30am and it looks killer getting a great bark. I only checked it once at about 5 am and it was 154 degrees now it's down to 150 but I noticed its dripping some good juice so I imagine it's in the stall period. I wasn't planning on wrapping it and I didn't separate it so hopefully it pushes through this stall pretty soon. pica to come when it's done

 

[bmaddox]

That is an interesting injection mix. Can't wait to hear how it turns out. 

 

[thesmokist]

yeah tryin to add brisket to my resume so I'm trying some different things

 

[chef willie]

sounds good....believe I just saw a Pitmasters episode where they used beef broth & wooshy as the base inject with some seasonings added...looked legit.....Willie

 

[jcollins]

i want to do a brisky so bad but id have to cut it up because i just have a 14.5 wsm... a whole one wont fit... at all 

 

[thesmokist]

the brisky came out awesome! the injection I used was really good and it came out just right my boys have eaten just about all of it already. I did burnt ends with just commercial bbq sauce with honey and a lil hoisin. I deglazed the drip pan and made a mop sauce for my slices that I will def do again!

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• thesmokist
• Jun 5, 2015

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• thesmokist
• Jun 5, 2015

thought I would add it cooked about 20 hours and at 190 degrees was just right

 

[gary s]

Nice Smoke, Looks great

Gary

 

[b-one]

Looks tasty, burnt ends are my fave!

 

[oldschoolbbq]

That's about the right time for that Hunker

 And it looks as if you carried it through 'Naked'

 . Great Bark

 .

It looks as if the Smoke ring is nice , also

.

Have fun and . . .

 

[thesmokist]

tha

i want to do a brisky so bad but id have to cut it up because i just have a 14.5 wsm... a whole one wont fit... at all 

thats ok man cutting it in two won't hurt

 

[thesmokist]

I'm bragging a lil bit but even cold right out of the fridge that brisket is phenomenal!