First time Packer Brisket

[tnchevypits]

So I've been wanting to try one and I finally got the extra money to do it so I jumped in head first and told my wife I'm smoking a packer. So I started this morning and got my pit going about 0430 and meat went on at 0540 due to me trimming and having a couple pit difficulties but all good now and hovering at 242degrees my goal to stay in the 230-250 range.. I'll post pics as I get them but here are a few I'll take all advice I can get. So any and all is welcome. Appreciate it everyone up it turns out good. I plan on wrapping in foil around 160 mark. And going to 198 then feel for probe tenderni hope it sounds well.


Seasoning I used was SPOG Im from ingredients around house with a little peprika in it. And worshire sauce as my binder .

.
2 hours in. Also threw some boudin on as well figured I might need a snack today lol

A little over 4hrs and she's wrapped and back on the smoker

Pulled her off at Noon and it was done probe tender and looked good. But welp I made a boo boo but it turned out a little over cooked it by putting it in oven on warm for a 4 he's so next time I'll just wrap it and stick it in cooler. But here are a few pics but hey u lived and learned I'm sad but it still tastes good to me I'll get it next time. Live and learn

Btw still juicy but my slicing sucks lol I'm still learning

 

[HalfSmoked]

Good luck keep check in the later cook time you want probe tender usually around 200 - 205 IT.

Warren

 

[tnchevypits]

Thank you and will do I'll be updating as I go along today

 

[HalfSmoked]

tnchevypits Thanks for the like it is appreciated.

Warren

 

[SmokinLogs]

Looking for to seeing the results! What kind of smoker are you using and what type of wood smoke are you pouring to it?

 

[tnchevypits]

Looking for to seeing the results! What kind of smoker are you using and what type of wood smoke are you pouring to it?

Appreciate it and it's a custom built rig that I borrow from a buddy of mine who bought it and it's nice. We just gotta work on a counter weight on the door bc everything and I mean everything is 1/4" steel and that door weighs a ton. I'm a big guy so it's not that bad but my wife can't lift it up lol . But it works good just trying to figure it out before my amautuer competition this year over in Louisville TN. Also the wood I'm using is hickory and cherry as the pecan I've got is not seasoned enough to use it's freshly cut. But I'll be using it later this year though.

 

[tnchevypits]

tnchevypits Thanks for the like it is appreciated.

Warren

Anytime I appreciate the reply it helps. Still new but this is fun for me to learn this . I won't lie I'm still a nervous wre k until bi taste it lol at least on this I am. Pork I don't worry I just cook it and go it always turns out good. That's why I wanted to try this to test me and the smoker out and put me to the test.

 

[SmokinLogs]

Appreciate it and it's a custom built rig that I borrow from a buddy of mine who bought it and it's nice. We just gotta work on a counter weight on the door bc everything and I mean everything is 1/4" steel and that door weighs a ton. I'm a big guy so it's not that bad but my wife can't lift it up lol . But it works good just trying to figure it out before my amautuer competition this year over in Louisville TN. Also the wood I'm using is hickory and cherry as the pecan I've got is not seasoned enough to use it's freshly cut. But I'll be using it later this year though.

Sounds like a nice setup. I’m a BIG fan of cherry with hickory or pecan. It just seems to taste good with most meats. Hope everything turns out great. Post more pics when you can. Whenever you go to the competition later this year keep us updated through that. I’d like to get into competing someday. For now though I like seeing other people’s competition pics and techniques lol.

 

[tnchevypits]

Sounds like a nice setup. I’m a BIG fan of cherry with hickory or pecan. It just seems to taste good with most meats. Hope everything turns out great. Post more pics when you can. Whenever you go to the competition later this year keep us updated through that. I’d like to get into competing someday. For now though I like seeing other people’s competition pics and techniques lol.

Will do she's wrapped up right now.I thinking my thermometer is off some but that's why I'll go by the feel of knife through butter and hope for the best. Lol will do on the competition me and my buddy will be seeing how we do there for a couple years then be able to move to the big kids table and see what happens there. I just learn from here truthfully nice read hundreds of Brisket threads on here and where I get a lot of recipes as of well. Gotta love this forum. Appreciate all the replys everyone

 

[SmokinAl]

Your brisket looks delicious!!
Al

 

[tnchevypits]

Your brisket looks delicious!!
Al

Thank you. It tasted pretty good. I'm determined to get this right one day and make it look pretty. But it still pulled nice and easy for some left over Sammie's lol appreciate all the comments it helps a bunch