Sunday Pron

[Jaberwabee]

Didnt really have anything to do today so went out and found a 9# packer Brisket.
Here Slathered

and rubbed

Will update through out the day.

 

[biffleg]

Looking forward to the updates!

 

[n-2-que]

yea can't wait to see the progress

 

[icemn62]

Waiting . . . waiting. . . .waiting. . . .waiting. . . .waiting. . . .waiting. . . .waiting. . . .waiting. . . .waiting. . . .waiting. . . .waiting. . . .waiting. . . .waiting. . . .waiting. . . .waiting. . . .waiting. . . .waiting. . . .waiting. . . .waiting. . . .the new pics will be appreciated throughout the day.

 

[Jaberwabee]

Deciding on adding some fatty's and some beef rib ends I had i freezer. 2 hours in.
(Fatty's been on just 1/2 hour)

 

[jpw23]

lookin' good so far!!!

 

[CajunSmoker]

good lookin brisket ya got going there:icon_cool

 

[DaChief]

and the next set of pics?? we're waiting>>>>>>>

 

[Bigmista]

What a desperate little group we have become.

 

[fivelombardis]

i've been on a diet for the last 2 weeks...you don't know how much your pron is killing me!!!!

 

[Jaberwabee]

Well now I have neighbors and kids coming over, so there are some sausages and some hot dogs on, briskett wont be done until way later this evening, but here is update. And I think I am on beer #4, not to bad I dont think.

 

[smokinbadger]

Looking good. That brisket was pretty heavily trimmed--are you planning to wrap it at some point?

BTW, what are you cooking on?

 

[Jaberwabee]

Its getting wrapped as we speak.

 

[beerguy]

That fattie in front looks like its been picked on along the left side. sampling for doneness? Thats how I check too.

 

[thunter]

Looking mighty good! The brisket has a beautiful color to it and the fattie looks ready!

 

[Pork Chop]

"Tis dogs delight to bark and bite",
thus does the adage run,
but I delight to bite the dog when placed inside a bun!

 

[Leeper]

Did you buy the rib ends or were they left over after triming a set? They look great!

 

[Jaberwabee]

Ok here are some final photos, except the burnt ends are back on the smoker.

 

[Blutch]

what kinda cooker is that?

B

 

[Jaberwabee]

Cooked it on a Chargriller today. I built a basket for charcoal and sealed up some holes and now I can get about 5 hours of burn without messing with it @225. Its not a steady as a WSM but I had nothing better to do today. The Burnt Ends are almost ready to come off, thats the real reason I cooked the whole briskett. and its 12:15 here. Oh well I am off tomorrow too.