The CharGriller Owners Group Official "Introduce Yourself" Thread

Discussion in 'CharGriller Owners Group' started by cliffcarter, Jul 13, 2014.

  1. fpmich ive spent many many hours searching through these forums to find all the best stuff and then just put my little spin on it. As far as the shelves wdoss89 is right I found some Butchers block tops a Lowe's.

    wdoss89 for my brisket I use a simple rub I found a few years ago.
    • 1/2 cup brown sugar
    • 1/3 cup course salt
    • 1/3 cup paprika
    • 1/3 cup chili powder
    • 1/3 cup ground black pepper
    • 2 tablespoons garlic powder
    Trim to your liking.

    Apply rub generously to all sides.

    Tightly wrap in cling wrap and let sit in fridge for at least 24 hours.

    Bring to room temp remove wrap.

    With the smoker @ 215- 225 in they go fat side up.(just my preference)

    I like to cook with lower heat 225 is the max. I feel like any higher and you cook too fast and dry it out. Call me crazy but 200-215 does good for me and never had a complaint.

    About 1/2 to 2/3 of the way through depending on size I'll flip it and wrap it in foil to finish

    @ around 180 IT i start checking it for tenderness with a kabob stick. (slides in like a warm knife through butter when ready) Ill pull it between 185-190.

    Then set it to rest for at minimum 2-3 hours. Just my preference.

    Slice and enjoy!!!

    Of course this is just how I do mine, when comes to brisket no 2 people do it the same in my opinion.
  2. wdoss89

    wdoss89 Smoke Blower

    Ive looked at all kinds of post and ways to do it...definately followed the KISS method.

    Now Im going to be doing a whole packer so I can do some burnt end with the point. So do you think that it would be about the same process?? Never done a beisket so Im just getting my facts!
  3. In my opinion a closely monitored 225 would most likely be the way to go. Best of luck to you. A,whole packer brisket can be a real challenge. But if you've done your homework you'll be just fine. I hope to see some Q view with this undertaking.
  4. fpmich

    fpmich Smoking Fanatic

    A full packer in CG is not for the faint of heart.  It takes FOREVER!   And you are always fussing, and tending the fire and worrying.

    I've only done one, not long after I got my CG.  I was whipped at the end.  I started about 2 PM (first and biggest mistake)  and ended up getting it 200* and rested down to 140* before putting into fridge at 5 AM.  It turned out great, but I'm not anxious to do another one.  Unless I can find points on sale by themselves.  Burnt ends are worth it!  For burnt ends, I'll spend the time and effort, but just for brisket, not so much.  Would rather do a beef roast for sammy's.  Shorter cook.
  5. wdoss89

    wdoss89 Smoke Blower

    Yeah I've seen a few guys post about how long a whole packer takes. Thats why a local butcher and long time smoker has agreed to show me where the fat line is between the flat and point. He gonna just go over a brisket prep there in his shop...kinda nice since hes the expert.

    My plan is to separate the two and cook on from there. Yeah one will get done before the other and I hope the point gets there faster so I can pull it, rest it, cube it up, cover it in sauce and a little more rub to go back on and finish about time rest of brisket is finishing. We will see!

    This venture though has to wait another weekend now...been requested to do a pork shoulder for pulled pork for a halloween get together!
  6. Hey all - picked up a Char-Griller Pro as a Christmas gift to myself.  I've had minor smoking experience using a Weber kettle but wanted to make the jump to a real deal smoker.  I christened the smoker with 3 racks of baby backs for the Superbowl shown below.  Interested to get some feedback on mods from the group. So far I'm using the off-the-rack smoker.

    cliffcarter likes this.
  7. fpmich

    fpmich Smoking Fanatic

    Hi Bill Hunter!   Welcome to the group of Char-Grillers!

    Please stop by Roll Call   and introduce yourself to the rest of the forum members with a little info about yourself.

    Your ribs look good enough to eat at my house Bill.  Congrats on first smoke!  The first one is always the best!

    I'm guessing you had the dark end side too close to firebox, and didn't rotate or move them a couple of times during the cook.  Right? 

    That don't make 'em bad, just not evenly cooked side to side.  But if you have people liking them different ways, then this will work.

    Lots of info on mods for CG in the forums. 

    I've done quite a few, and some of them actually help.  Most don't do much, but look cool. <grin>

    I added four larger wheels to mine because I am moving it on uneven lawn.

    I sealed the lid tight as I could.   It works great.

    I did a lot more mods, but most fell short of expectations.

    The other great mod I did last fall, was insulation with a welding blanket.   That has helped more than all my other mods put together.

    The CG is not a set it, and forget it, smoker.  Takes a lot of tending and is a pain in the butt, but damn, it is sure fun using it!
  8. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Welcome to the CG group, Frank has given a good idea of where to start if you are going to mod your pit.

    Ribs look very good[​IMG]
  9. wdoss89

    wdoss89 Smoke Blower

    As always there are many things to be done to a CG to improve its efficiency and abilities.

    FPMICH is a good guy to ask on those. We have had many discussions about different things to do to help out our beloved CG.

    Along with the insulation blanket Ive also invested a PIT controller. Has a small blower motor and controlled temperature. Works great!!
  10. new to the forum, got a chargriller 3001 with sfb, looking for some cheap easy mods. been trying to get a charcoal box going. been working on the sealant and nothing seems to work stuff i keep getting chips off or sucks, thanks lowes. have smoked twice on the set up. ribs and pork butt.
  11. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Yes the Chargriller is made of very thin metal and yes the SFB leaks and yes the heat is not very even from side to side... But once you extended the stack to
    Grate level
  12. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    And put gasket on the SFB
  13. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Two new thermometer at rack level
  14. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    And a convection plate
  15. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    You will have a pretty awesome set up.. And while you learn about your smoker , and stay up all night baby sitting a brisket or Boston butt. You will become a better pitmaster and it will all be worth while
  16. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Oh yeah.. This helps too!!!
    Ps. It took me two years to do all the mods. And I learned every thing on this forum.. Awesome place to be..
    May the Thin Blue Smoke be with you!!!
  17. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

  18. What gasket did you use? I have been trying to find the right one. Have some high temp red RTV sitting in my Amazon cart as well as 1/2X1/8" bbq fire gasket made by lava something? Any suggestions??
  19. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    I use the gasket for the big green egg. Do a google search
  20. lemans

    lemans Master of the Pit OTBS Member SMF Premier Member

    Send me a pm I have the invoice in my file and I will give you the web site

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