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Smoking first packer

post #1 of 4
Thread Starter 
Title says it all! Tomorrow I will be smoking my first packer. Just thought I'd post and get some advice on prep, cook temp, rub, wood yata yata yata.
post #2 of 4

Good Luck! There's lots of ways you can smoke a brisket. I prefer to keep it simple. Salt, Pepper, Garlic, Onion for a rub.  I run my smoker around 265°. I typically use a 50/50 mix of pecan and Cherry for wood. When the brisket hits 180° IT I will start to probe in multiple spots with a toothpick. Looking for no resistance. When I pull it out of the smoker I'll separate the point. Wrap the flat and let it rest. Chop the point for burnt ends, sauce and put back on. Slice the flat and serve!

post #3 of 4
Thread Starter 
What's your finish temp on the flat about 205?
post #4 of 4

Case has you covered... good luck on the Brisky...Thumbs Up and I have one suggestion , "Be Patient" , you'll see why that's my "Matra"


Later , Tater . . .

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