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9 lbs Packer Brisket and Chuck Burnt Ends QView

Preacher Man

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Found a cute little 9 lbs Packer that I'm smoking for company tomorrow. I'm also throwing on a chuck roast to cube up for burnt ends.

The plan is 225° with mesquite until tender. I'll wrap with butcher paper sometime between 165°-175°. Company asked what time supper was and I told them, "When the brisket says it's time to eat."

Right now it's SPOGed up and back in the fridge. I plan to wake up at 5:30 and have it in by 6. I've never seasoned it up this early, but thought I'd try something new.
IMG_20181222_190725.jpg IMG_20181222_190443.jpg

I'll throw the chuck on around 8 or so. Right now it's sitting in a pan with some worcestershire and SPOG.
IMG_20181222_213430.jpg

My MES is already on and will be preheating all night at 225°.

I'll be updating y'all as it goes.
 

SonnyE

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Looks great to me Preacher Man!
I bet after your guests get a belly full of that, they'll come runnin back next time you invite them.

Watchin for the finally.
 

SmokinAl

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Sounds like a plan!
Al
 

Preacher Man

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The Chuckie has been brought in and cubed up and sauced up

8 hours in the smoke. Planning on about 2 hours covered.
IMG_20181223_154926.jpg IMG_20181223_155420.jpg
 

Preacher Man

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Brisket made it through the stall (I thought), but it's not giving up without a fight. Got to 185 and in the last hour it dropped back to 183 and is holding strong.

I increased my smoker temp to 250°.
 

Preacher Man

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At 192° and just poked it. Nope, not yet.

We're all hungry, but I'm refusing to let the hangry people make me panic and pull it too quickly.
 

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