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Discussion in 'Beef' started by joopster, Sep 1, 2015.

  1. joopster

    joopster Smoking Fanatic

    I decided to take a day off of work tomorrow and stopped by the local butcher in Corunna, IN.  I also picked up a couple of whole chickens to smoke for my sons birthday pizzas on Saturday, but I digress....

    On a whim got this full packer - this was packed yesterday and I doubt you can get them any fresher without butchering it yourself. Nice family owned joint where people come from at least an hour away to get their bacon, bratwurst, fresh beef and pork.

    There were several options but I grabbed a middle of the pack packer...  Nice fat cap and perfect size.

    I picked up some of there rub as well - simply called rib and brisket rub.  I have used it many times and it does the trick nicely.  I have added some kick to it in the past but my kids will be eating this so the good ole' bbq flavor will work just perfect.

    So now for a few pictures:



    After trimming, getting ready for a rub down in mustard.


    Rub applied!


    Been awhile since the big boy has been out.  A little cleanup and ready to go!


    Like my Kroger lump and western apple chunks.  Works like a champ.  Threw some maple chips on for good measure.


    Ready for the heat.


    There she goes!


    In the smoker...


    Water pan - never tried one but will today.


    Thin. Blue. Smoke.


    Thinking about moving my gear over by the flag.  Maybe get another sun shade and do it right.


    And now, on the smoker - let it go, low and sloooooooow.


    I will provide updates as they become available!  Keep on smokin'!
     
  2. b-one

    b-one Smoking Guru OTBS Member

    Bet that water pan empties quickly! That's a nice size brisky I'll be watching!:popcorn:
     
  3. joopster

    joopster Smoking Fanatic

    I bet you are right.  I don't think I will refill so it may defeat the purpose but I like to keep that lid down.

    Fat side up!
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    17# brisket........ Its gonna be a smoke fest. I wanta watch this.

    Must be a big yard to find that much outside to do, so no honey-do's interfere !!

    Rebuilding a car engine maybe?

    "Thinking about moving my gear over by the flag.  Maybe get another sun shade and do it right." ~ looks like if you move it over there your neighbor will get the benefit of all your smoke. I never liked a neighbor that much, besides it'll be like an early alarm system for them to drop by and hang around drinking all your refreshments and wait for a supper invitation.

    I say elevate and consolidate your position with adequate cleared fields of fire from that above ground bunker. Make sure you have plenty of project reefers or ice chests and an ice machine. Plumbing would be nice also, (sure you can see the need, don't wantta kill that pretty grass).

    OK, who's got some extra popcorn to share?
     
    Last edited: Sep 1, 2015
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    That is a beauty..I am with you Foam, going to be watching this one.  I need a little courage to tackle one myself on Friday.  Just  a wee little 12 pounder but intimidating nonetheless.  I hope there will be some burnt ends too!!  
     
  6. joopster

    joopster Smoking Fanatic

    Been on the smoke a little over 12 hours now.

    Point is around 142 and flat is about 160.  I don't want the flat to be overdone.  

    What would you do?

     
  7. cofi

    cofi Fire Starter

    I cook the flat to proper temp

    Then chop off the point and make it into burnt ends

    If the flat gets over cooked its dry and terrible

    If the point gets over cooked its awesome and wonderful
     
  8. jbills5

    jbills5 Meat Mopper

    I have an 18 pounder that I am cooking on Saturday. I am going to trim a bit of the flat off to grind for sausages so it won't be nearly as large, plus that will help save me some cooking time. Your brisket looks fantastic!
     
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    [​IMG]     X2   Yep...couldn't have said that any better!

    Red
     
  10. looking good....watching
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    [​IMG]  X3---Can't argue with any of that !!

    I'm In:

    [​IMG]-------------Here ya go Foamy---->>>[​IMG]

    Bear
     
  12. joopster

    joopster Smoking Fanatic

    Sounds like I will take the advice. Loaded up some more charcoal and got her back on. Will test for tenderness around 185. I will pull when done, wrap for a few hours, then separate point for burnt ends.Still kind of early so trying to take it sloooooow.
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    [​IMG]-------------Here ya go Foamy---->>>[​IMG]

    Thank Bear!!  </ Waves to Mrs. Bear>
     
  14. joopster

    joopster Smoking Fanatic


    Done and WRAPPED then burnt ends!
     
  15. joopster

    joopster Smoking Fanatic

     
  16. joopster

    joopster Smoking Fanatic

     
  17. joopster

    joopster Smoking Fanatic

     
  18. b-one

    b-one Smoking Guru OTBS Member

    Looking tasty!
     

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