15 1/4lb packer morning

[gnarlykaw]

It’s a rainy morning here in the Lou, and I have been itching to smoke something sing the pork loin mistake. Apparently, Cosco had a bunch of brisket packers on sale, and I couldn’t pass THAT up!
So yesterday was trim and prep! I’m going to try and average my temp around 250,275, and hope to be done before the kiddos come out!
Today I’m trying the OAKRIDGE BBQ Black Ops rub.

 

[SmokinAl]

Good start!
Al

 

[gmc2003]

Sounds like a plan. Let us know how it turns out.

Chris

 

[hillbillyrkstr]

Looking good!

 

[SonnyE]

Dang!
Purty near half a cow! :eek:
Have fun with your cook. :D

You gave me a start with your

here in the Lou

.

As a Toilet Tugger (one of the things I haul and set up), my head was still on my latest business card design.
We do your Loo. (That's Brit for a toilet.)
And the bottom line proclaims me as "Turd Herder". ;)

 

[gnarlykaw]

Looks like I may have to cut it, and wrap the flat from the point. It’s going faster...

 

[gnarlykaw]

Hey I adjusted the probes, and I’m roughly 5 degrees between the flat and the point. This bad boy is throwing me a learning curve!

 

[gnarlykaw]

 

[SonnyE]

Looks good to me. Things are evening out.
You're on your way. ;)

Now for the hard part.
Waiting.
Got plenty of beer? (For burned fingers... :rolleyes: )

 

[gnarlykaw]

What a great idea!! It’s well past time to pop a top! I’m on it!

 

[SonnyE]

What a great idea!! It’s well past time to pop a top! I’m on it!

It's a VERY important Safety item. Any burns should be cooled immediately.
Beer cools from the outside, and from the inside. ;):cool:

Sometimes I accidentally burn myself on purpose...:rolleyes:

 

[gnarlykaw]

Ok! She came off a couple hours ago, and we just cut off the taste/inspection cuts. I took the first cut, and split it with my son, and we both agreed it was really good, but the second piece went
To my queen. Whatever she says, flies.
And I quote,” OH S$&T!” End quote.
Hearing THAT made the whole cook worth while! Oh, in our house, that’s a PASS!

 

[SmokinAl]

Nice job on the brisket!
It looks delicious!!
And congrats on making the carousel!!!
Al

 

[gnarlykaw]

Thank you for the honor!!
Next week will be a dry peach rub on ribs!

 

[browneyesvictim]

Looks damn fine tasty to me! Congrats!

 

[crazymoon]

GK, Nice job on the brisky and getting the wifes approval is even better ! :)

 

[khrystyna]

Nice job with brisket! will try this one too!

 

[tallbm]

Nice post! I talk all the time about how I run 3 probes in my brisket because the temps are hard to get right with just 1 probe in the flat. Your graph shows this with how the flat and the point overtake each other a number of times hahaha.
I had attempted to get a graph of my last entire brisket smoke but had some issues I had to overcome and that idea fell through. Maybe on the next one :) Great post!

 

[gnarlykaw]

I was very surprised to see the point,AND the flat come together, and hold like that! I thought for sure i was heading for cooking it in two pieces! It was an interesting cook...