What better way to really break in a new smoker than with a 15.4lb packer? I'm not used to photographing my cooking as I go so I missed the opportunity to take some pre-unwrapping and pre-rub pics. I was aiming for a 12lb or so brisket but this was the smallest my butcher had available so I guess we will have plenty of leftovers. :D After some fat trimming it ended up at about 14.2lbs so it's close enough. We'll also be having some smoked mac-n-cheese from the Dadgum recipe book which we love.
The brisket went in fat cap down at about 10:30 @240* - figuring around a 20hr cook time with 2hrs rest in a cooler. I'm using Jeffs naked rub again (LOVE this stuff) and will not be foiling during the cook to keep a crisp bark. Pecan wood pellets in the AMNPS and a Maverick 733 for temp monitoring.
I did get one pic after applying the rub and about an hour after going into the smoker. Gonna be a long smoke so you'll just have to wait until tomorrow evening for the all important money shot ;)
Nice layer of Jeffs naked rub - yum! The grate can barely handle this big hunk of meat.
No description needed here :)