- Feb 27, 2017
- 17
- 12
Still a newbie in every sense but with two whole smokes under my belt (ribs then pork shoulder) I figured to swing for the fences with a 15# packer. I am smoking on a loaded Wichita btw. I am getting better at maintaining temps but have now pushed the limits and past low and slow. Temps were typically between 225-300 for this round but I also had times where they were as high as 375. Tough to gauge still as I seem to be in disbelief that there is such a variance between the two temp gauges ( usually about 50) and I have the heat management plate.
Anyways trimmed this was around 12 lbs. My trimming needs work as well but much of that will be helped by a better knife. So with the higher temp at times this was pulled off after 11.5 hours. I had planned on wrapping but it never really stalled and powered through the 160 range somewhat quickly. Once I was at 170 I felt determined to not wrap.
One thing I tried different was using the top rack for my brisket this time. Previous two cooks were on the bottom rack. What I learned is that there was minimal if any clearance on the middle of the brisket. This did of course shrink during the cook to where there was space but as you will see in the pics some of the run was on the lid and the middle doesn't have the bark the point and flat does. Maybe this will ne a saving grace and give me some moist pieces should I have burnt up the other parts.
It is resting uncovered and I will slice shortly.
Anyways trimmed this was around 12 lbs. My trimming needs work as well but much of that will be helped by a better knife. So with the higher temp at times this was pulled off after 11.5 hours. I had planned on wrapping but it never really stalled and powered through the 160 range somewhat quickly. Once I was at 170 I felt determined to not wrap.
One thing I tried different was using the top rack for my brisket this time. Previous two cooks were on the bottom rack. What I learned is that there was minimal if any clearance on the middle of the brisket. This did of course shrink during the cook to where there was space but as you will see in the pics some of the run was on the lid and the middle doesn't have the bark the point and flat does. Maybe this will ne a saving grace and give me some moist pieces should I have burnt up the other parts.
It is resting uncovered and I will slice shortly.
