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My 14lb packer

post #1 of 7
Thread Starter 


I almost had a heart attack when i paid $3.48/lb for my 14 pound packer, and it was the smallest one in the case, I saw a 22lb one and thought to myself "I don't want to smoke it for 30hrs". So i decided not to inject my brisket like a friend suggested, I'm from Texas and that just seem like sacrilege to me. I put a basic cracked black pepper, sea salt and chili powder rub on it, and went with a mix of 60/20/20 cherry, mesquite and hickory. I started it last night at about 1am and had to open it about 2 hours ago because my neighbor wanted to throw some chicken on there. I have pictures of the beginning and from 2 hours ago (about halfway in).

Approximately 6 hours ago I went inside for like an hour and came back out and the temp had spiked in the smoker to 500°, so if it looks a little charred that's why.
post #2 of 7
Looking good to me so far. Can't wait to see the final product.
post #3 of 7
Thread Starter 
It was stalled at 154 for about 3 hours now, but it finally started moving again
post #4 of 7
You can cook it at 850 degrees for one minute or five degrees for four days...

Auntie Marialanis cooking show! Lol

If you want a good laugh look that up on YouTube. It's a comedy sketch by Rap Reiplinger...
post #5 of 7
You planning on wrapping?
post #6 of 7
Let's get to the important part, are burnt ends planned? Mmmmmmm I love burnt ends!!!!
post #7 of 7

Looks good , Justin . It's likely climbing in temp. again now , just be patient and let her go unwrapped and get some great "Bark" , you already have a good start there...Thumbs Up

 

final shots of Brisket 001.JPG      Bark is Goooood :icon_exclaim::drool

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