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Full Packer 17# w/ qView! Don't Load This Thread Over 28 Baud Modem on AOL w/ Dialup!

post #1 of 18
Thread Starter 

I decided to take a day off of work tomorrow and stopped by the local butcher in Corunna, IN.  I also picked up a couple of whole chickens to smoke for my sons birthday pizzas on Saturday, but I digress....

 

On a whim got this full packer - this was packed yesterday and I doubt you can get them any fresher without butchering it yourself. Nice family owned joint where people come from at least an hour away to get their bacon, bratwurst, fresh beef and pork.

 

There were several options but I grabbed a middle of the pack packer...  Nice fat cap and perfect size.

 

I picked up some of there rub as well - simply called rib and brisket rub.  I have used it many times and it does the trick nicely.  I have added some kick to it in the past but my kids will be eating this so the good ole' bbq flavor will work just perfect.

 

So now for a few pictures:

 

 

 

After trimming, getting ready for a rub down in mustard.

 

Rub applied!

 

Been awhile since the big boy has been out.  A little cleanup and ready to go!

 

Like my Kroger lump and western apple chunks.  Works like a champ.  Threw some maple chips on for good measure.

 

Ready for the heat.

 

There she goes!

 

In the smoker...

 

Water pan - never tried one but will today.

 

Thin. Blue. Smoke.

 

Thinking about moving my gear over by the flag.  Maybe get another sun shade and do it right.

 

And now, on the smoker - let it go, low and sloooooooow.

 

I will provide updates as they become available!  Keep on smokin'!

post #2 of 18
Bet that water pan empties quickly! That's a nice size brisky I'll be watching!popcorn.gif:
post #3 of 18
Thread Starter 
Quote:
Originally Posted by b-one View Post

Bet that water pan empties quickly! That's a nice size brisky I'll be watching!popcorn.gif:

I bet you are right.  I don't think I will refill so it may defeat the purpose but I like to keep that lid down.

 

Fat side up!

post #4 of 18

17# brisket........ Its gonna be a smoke fest. I wanta watch this.

 

Must be a big yard to find that much outside to do, so no honey-do's interfere !!

 

Rebuilding a car engine maybe?

 

"Thinking about moving my gear over by the flag.  Maybe get another sun shade and do it right." ~ looks like if you move it over there your neighbor will get the benefit of all your smoke. I never liked a neighbor that much, besides it'll be like an early alarm system for them to drop by and hang around drinking all your refreshments and wait for a supper invitation.

 

I say elevate and consolidate your position with adequate cleared fields of fire from that above ground bunker. Make sure you have plenty of project reefers or ice chests and an ice machine. Plumbing would be nice also, (sure you can see the need, don't wantta kill that pretty grass).

 

OK, who's got some extra popcorn to share?

post #5 of 18

That is a beauty..I am with you Foam, going to be watching this one.  I need a little courage to tackle one myself on Friday.  Just  a wee little 12 pounder but intimidating nonetheless.  I hope there will be some burnt ends too!!  

post #6 of 18
Thread Starter 

Been on the smoke a little over 12 hours now.

 

Point is around 142 and flat is about 160.  I don't want the flat to be overdone.  

 

What would you do?

 

post #7 of 18
I cook the flat to proper temp

Then chop off the point and make it into burnt ends

If the flat gets over cooked its dry and terrible

If the point gets over cooked its awesome and wonderful
post #8 of 18

I have an 18 pounder that I am cooking on Saturday. I am going to trim a bit of the flat off to grind for sausages so it won't be nearly as large, plus that will help save me some cooking time. Your brisket looks fantastic!

post #9 of 18
Quote:
Originally Posted by cofi View Post

I cook the flat to proper temp

Then chop off the point and make it into burnt ends

If the flat gets over cooked its dry and terrible

If the point gets over cooked its awesome and wonderful

 

 

yeahthat.gif    X2   Yep...couldn't have said that any better!

 

Red

post #10 of 18

looking good....watching

post #11 of 18
Quote:
Originally Posted by cofi View Post

I cook the flat to proper temp

Then chop off the point and make it into burnt ends

If the flat gets over cooked its dry and terrible

If the point gets over cooked its awesome and wonderful

yeahthat.gif X3---Can't argue with any of that !!

 

 

I'm In:

 

:popcorn-------------Here ya go Foamy---->>>110.gif

 

Bear

post #12 of 18
Thread Starter 
Sounds like I will take the advice. Loaded up some more charcoal and got her back on. Will test for tenderness around 185. I will pull when done, wrap for a few hours, then separate point for burnt ends. Still kind of early so trying to take it sloooooow.
post #13 of 18

:popcorn-------------Here ya go Foamy---->>>110.gif

 

Thank Bear!!  </ Waves to Mrs. Bear>

post #14 of 18
Thread Starter 


Done and WRAPPED then burnt ends!
post #15 of 18
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post #16 of 18
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post #17 of 18
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post #18 of 18
Looking tasty!
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