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First try packer

post #1 of 16
Thread Starter 

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

 

EDL_3853.jpg

 

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.

 

EDL_3855.jpg

 

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

 

EDL_3856.jpg

 

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.

post #2 of 16

Looks like a great start!

post #3 of 16

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

post #4 of 16

popcorn.gif

post #5 of 16

Great start! popcorn.gif

post #6 of 16
Great start!!
post #7 of 16

Looks good popcorn.gif

post #8 of 16

Don't leave us hangin' Damon, I know it turned out great biggrin.gif

post #9 of 16

Looking Good can't wait to see the results

post #10 of 16

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?

post #11 of 16
Thread Starter 

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

 

EDL_3857.jpg

 

and sliced the flat....

 

EDL_3860.jpg

 

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

post #12 of 16

Cooking time?

post #13 of 16

I knew it turned out great biggrin.gif

 

Awesome smoke ring 2thumbs.gif

 

Thanks for the Qview

post #14 of 16
Thread Starter 

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

post #15 of 16
Quote:
Originally Posted by Damon555 View Post

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



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

post #16 of 16

It is a great smoke

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