This is my first whole packer (about 11#) and my first time letting something go all night without me watching it....yes I'm a little nervous. I've done a couple small flats and they didn't come out too good but that was before I found SMF. I'm nervous because the temp in my GOSM seems to go up as the meat get hotter and I might be asleep and not monitoring it. I've always had a hard time keeping it under 250 but I put in a needle valve today and it's been holding pretty steady around 225 for 2 hours now. I also gave up on the water pan and filled it with sand, hopefully that will help. I trimmed the packer last night, there were some brown areas on the fat that didn't look very good to me but underneath everything looked good. I wish I had got some pics of it but I was in a hurry because I had to get to a Boy Scout meeting. I rubbed it down with some thick Lea and Perrins and a rub I threw together from a bunch I saw on here. Basically just CBP, kosher salt, sugar, onion and garlic powder and a little paprika and montreal seasoning.. I tasted the rub dry and tweaked it to my liking, I hope it works after the heat gets to it. The smoke is coming from Hickory chunks and has been nice and thin so far. Here it is after right before it went in at 6:30 pm EST:
Wish me luck and if it goes good I'll have some more pics tomorrow.
I also have a 10# Top Sirloin rubbed down in the fridge I'm going to smoke Sunday but you'll just have to wait on that one....teeeeeeeease............
Wish me luck and if it goes good I'll have some more pics tomorrow.
I also have a 10# Top Sirloin rubbed down in the fridge I'm going to smoke Sunday but you'll just have to wait on that one....teeeeeeeease............