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Picked up an almost 9lber. Rubbed it up with Jeffs rub, slightly modified. Using Kingsford Charwood and smoking with apple and cherry.
Went on the smoker at 12.30am. Looking to eat at 3:00pm. Here are the pics so far.
TH .... i've done briskets before with varying success. They were all just flats and all were before i found this site. Never done a packer but felt the time was right. Also i'm spritzing with a mixture of Boulevard wheat beer, worcesteshire and cider vinegar.
Thanks rich ..... was a last minute idea and was about what we had available in the house at 11:00pm last night.
Strange thing is .... it is foiled and sitting at 195f now. Smoker was running a fairly steady 235 most of the night. It started off running around 200, experimenting with new techniques and a different baffle. Made some changes two hours in and temps pcked up and stabilized around 235.
Think it hit 165 after 6 hours. I checked it in about 4 different places just to make sure i wasn't in a fat vein. Nope....... it just cooked quick.
Think i'm going to pull it off the smoker when it hits 205 then into the cooler for a couple of hours. Will get some pics later
The combination of rub, smoke and spritz is really good. Has a deep rich flavour but not overpowering
Just to add .... i'm off to the couch to watch some college ball then the cubs game. And maybe snooze for a while before dinner.
OOh yeah, i saved the juices to add into the crockpot for reheating later.
Once again thanks to everyone here who makes it easier to get good results.