First try packer

Discussion in 'Beef' started by damon555, Nov 30, 2011.

  1. damon555

    damon555 Smoking Fanatic

    On the back side of a 2 week vacation and I figured I'd better do some smoking before heading back to work. I shopped around and was shocked at brisket prices....3.99 a pound for trimmed up flats was the norm. Luckily wally world had full packers for 2.50. Not very cheap but better none the less. So I picked up a 15 pounder and a rack of baby backs.

    Thanks to this web site I was easily able to separate the point and flat. The learning curve here is so steep you guys have me making great BBQ in no time. I appreciate it.

    Here we have the main ingredients


    And here is what they ended up looking like before hitting the smoker. Montreal Steak seasoning on the brisket and McCormicks sweet and smokey rub on the ribs.


    And finally, I was able to get it all on the top rack.....again. This 22.5 WSM is the bomb!


    A tight fit for sure but I've loaded it up more than this.

    Started at 12:30 central time. I'll let you guys know how they turn out.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a great start!
  3. chef willie

    chef willie Master of the Pit OTBS Member

    looking good so far....looks like a nice day for a smoke
  4. sound1

    sound1 Smoking Fanatic

  5. big twig

    big twig Smoking Fanatic

    Great start! [​IMG]
  6. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    Great start!!
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Looks good [​IMG]
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Don't leave us hangin' Damon, I know it turned out great [​IMG]
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looking Good can't wait to see the results
  10. flash

    flash Smoking Guru OTBS Member

    Looks good. Interested to see how long this takes. I have to split my Full Packers also.

    You planning on foiling the Brisket at some point?
  11. damon555

    damon555 Smoking Fanatic

    Ok, ok. Didn't have time last night to post the results. Everything went fine. The brisket was smoked until it hit 165 or so then I foiled both chunks and took it to 200.

    I pulled the point


    and sliced the flat....


    Everything came out great. I didn't smoke these to eat I smoked them to put up for future meals. Of course I taste tested it and both were great.

    Sorry about the poor pics.....dim lighting requiring an f1.8 aperture is not conducive to depth of field
  12. flash

    flash Smoking Guru OTBS Member

    Cooking time?
  13. raptor700

    raptor700 Master of the Pit OTBS Member

    I knew it turned out great [​IMG]

    Awesome smoke ring [​IMG]

    Thanks for the Qview
  14. damon555

    damon555 Smoking Fanatic

    Sorry Flash, I didn't pay any attention to the time. Maybe around 7 hours or so.
  15. flash

    flash Smoking Guru OTBS Member

    Hey no problem. I had one done in around 6 + hours. I see so many doing them over 12 to 14 hours though.
  16. africanmeat

    africanmeat Master of the Pit OTBS Member

    It is a great smoke

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