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I asked for a packer and the butcher gave me a 9 lber ..there was not a thick fat layer like Ive seen on tv/ articles online... it was pretty lean I didn't trim much...not much marbling.. I wonder if canadian butchers don't know what a packer is ? regarding my thermometer... when I put the probe...
I feel like that could be right.. I also think my thermometer was off.. either way it was 80 bucks I'd like to have back ha ! Beef in canada ain't cheap !
So I took a run at my very first brisket today in my master built electric 30 smoker.. used oak .. had a 9lb brisket rubbed with salt and pepper... threw it on at 250 and heat dropped way down to 125 and climbed back up to 250 after about 30 minutes.. since it was my first time and didn't know...