My first packer...

shhaker · Jun 6, 2012

well just the size has kind of put me off but i broke down and did one yesterday...enjoy!

rubbed with jeff's rub the night before, threw it on the traeger at 225.

this was at 6 hrs at 155...looking good so far!!

smoked some brauts with onions and peppers and did some dutches wicked baked beans...shhhhh, dont tell my family they think their hans's wicked baked beans....lol

bruno994 · Jun 6, 2012

Nice looking meal. Great smoke ring. What was that about a 15 pounder? I have gotten to where I only like doing 14 pounders and larger...if I'm going to dedicate my day to cooking, I want some meat for a few days.

smokinhusker · Jun 6, 2012

That looks to die for! Great job!

shhaker · Jun 6, 2012

ya it was a 11 pounder. my traeger started messing up but after a quick call to the traeger support team, it seemed to stop kicking out. next time ill get a bigger one!! probably have to use my uds!!!

oldschoolbbq · Jun 6, 2012

How long was the cook??? What did the Point look like??? Did you make B.E.s?????

Just poking at ya ; a good looking Brisket plate , looks juicy and tender. Congrats!!

frosty · Jun 6, 2012

There is NOTHING wrong with that one! Looks excellent!!!

shhaker · Jun 6, 2012

the point looks good im going to do b.e.'s today. the smoke time was around 10 1/2 hrs. thanks!!

rabbithutch · Jun 6, 2012

If that was your first one, I don't know how you're going to improve!

That plate shot would qualify you to open a barbecue joint in Texas!

shhaker · Jun 6, 2012

ya rub it in, id give my left nut for a bbq joint. i have my first bbq job the end of the month for 20 people. me and my wife cook enuff food for 20 people!! so i recon it should be a snap!!

bama bbq · Jun 6, 2012

WOW, looks great. 11 lbs at 225* for 10.5 hours! I'd have guessed 20 + hours. The last 6.5 lb flat I did took 10 hrs at 225* to get to 185* internal.

shhaker · Jun 6, 2012

ya im kinda confused. why it was so quick!! i was having issues with the traeger, so it was bouncing between 225 and 250. but it was most excellent!!

bama bbq · Jun 6, 2012

Hey, if you liked it it was a successful cook! Well done!

shhaker · Jun 6, 2012

thanks, heres a pic of what left of the b.e's!

nickyb · Jun 6, 2012

Yep that looks good though I am surprised at only 10 hours. The last 8lber I did took 15 hours. Though part of that was giving it a good bark and it was a little lower. I varied between 215 - 230 for most of the night. I had a pretty kicking cold (felt all stuffed up with no sneezing / coughing and a massive headache) so I started early and kept catching cat naps throughout the day.

smokinhusker · Jun 6, 2012

great looking BEs!

shhaker · Jun 6, 2012

it is what it is..the packer gods were smiling on me!! i guess ill have to do another one soon!!

harleysmoker · Jun 7, 2012

Nice job! Looks great!

thsmormonsmokes · Jun 7, 2012

Beautiful smoke ring. I'm gearing up for my next run at a brisket. So far I've tried twice with marginal results. Good to see it can be done right on a first attempt.

Also, a buddy of mine grew up in Pahrump. He's got some pretty funny stories about the stunts they pulled out there in his younger years.

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