So i finally bit the bullet and smoked a packer for the fist time ever. I was afraid to do it as to not screw up a prime packer. It was amazing. now, TBH, i need to learn to trim fat better, but that will come w/ time.
13# Packer
Costco Prime
Camp Chef DLX
Hi Smoke (usually 220 but ran high due to ambient temps getting warmer)
Pit Boss Hickory Pellets
Salt/Pepper/Garlic Rub
Wrapped in Butcher Paper
Took about 15 hours-ish; rested for several hours (need to get my timing right on this one)
Used "Hey Grill, Hey Texas Brisket Recipe"
13# Packer
Costco Prime
Camp Chef DLX
Hi Smoke (usually 220 but ran high due to ambient temps getting warmer)
Pit Boss Hickory Pellets
Salt/Pepper/Garlic Rub
Wrapped in Butcher Paper
Took about 15 hours-ish; rested for several hours (need to get my timing right on this one)
Used "Hey Grill, Hey Texas Brisket Recipe"