First whole packer

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pc farmer

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Feb 17, 2013
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I have done a few flats but never a whole packer.

This one is 12 lbs.  Did a little trimming, not much.   No before pic but here it is wrapped in a dry brine.


Works great on flats, why not the whole brisket.

Going to start cooking tomorrow evening for a overnight cook I think to be ready for dinner Memorial Day dinner.
 
Atta boy Adam.. I can taste the goodness already ...
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wrapping or not ??
Not sure, depends on how the cook goes.    The flats I wrap because of the no fat issue. With this being a packer is should be ok without wrapping???
Well you said you were going to do one Adam and now you are.

I'm in

Gary
In head first now.
 
I like your thought on keeping the fat on..Fat is where the flavors at! What is ur dry brine? And the big question: High and fast smoke or low and slow?
 
Well got everything ready to start the smoker then the rain came.   

Gonna give it a bit, if it dont quit the UDS will have to get it done in the rain.
 
I like your thought on keeping the fat on..Fat is where the flavors at! What is ur dry brine? And the big question: High and fast smoke or low and slow?
Going low n slow, not eating till tomorrow evening.

Mad Hunky meats has a beef dry brine that I really like.
 
Oh yea, I'm all in on this one Adam. I agree with Al & CB! Can't wait to see the end result.
 
Hour in and I probed the point.  IT of 133 already.

Hope it really slows down.  Dont want it done till afternoon tomorrow.
 
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