I picked up 2 packers at Wal-Mart 13.2 lbs and 14.6 lbs for $1.98/lb. there’s a little more of a fat cap on these than the ones I get from my butcher, but the price was right and I didn’t have time to order them.
This isn’t the first time I’ve done a packer, but it will be the first time I’ve done 2 at the same time.
Heavy on the fat cap
I don’t normally trim my packers at all, I usually score the fat cap, rub, and let them set in the fridge over night. Since the fat cap was a bit thicker than what I’m used to I thought I’d experiment a bit and trim them down. I want enough fat to render through the brisket, but I don’t want so much it prevents the smoke and rub for getting into the meat.
I probably took 5-6 lbs of fat off of the 2 packers before I rubbed them with Jeff’s Naked Rib Rub.
I massaged the rub in very well. I folded them over, put them in 2 ½ gallon Ziploc bags and tucked them in to the refrigerator for the night.
By the time I rolled the AmeriQue outside its 9:00 PM, 20⁰, and it is trying to sleet.
At 10:00 PM I bundle up and make a check on the smoker. At least he spitting sleet has stopped, but the wind is really starting to blow. The inside of the AmeriQue is 222⁰and the packers are 64⁰. This is where the Cookshack really pays off, its bedtime.
At 5:30 AM I’m up and reluctantly ready to check on my briskets. It has warmed up to 21⁰and the wind is really blowing. I bundled up and outside I went. As I went around the corner of the garage I could smell the briskets, with the wind that kind of surprised me. All is well! The AmeriQue is 225⁰and the packers are 178⁰. After slaving all night I am relieved.
At 7:30 AM the temperature dropped a bit to 17⁰and the wind is a killer, but the AmeriQue is 225⁰and the packers are 187⁰. I have to run into town to meet my sister for breakfast.
I got back from town around 10:30. The AmeriQue is 225⁰and the packers are 197⁰. It’s still only 21⁰ out, but at least the wind has let up a bit
I preheated the roaster to 140⁰and put the packers in it with 2 cups of beef broth when they came out of the smokers at 11:30.
I let them rest a couple of hours while I got a couple of other things ready to smoke.
Surprisingly I was able to slice all of it. They both are very tender and moist with almost no fat remaining.
Thanks for looking
This isn’t the first time I’ve done a packer, but it will be the first time I’ve done 2 at the same time.
Heavy on the fat cap
I don’t normally trim my packers at all, I usually score the fat cap, rub, and let them set in the fridge over night. Since the fat cap was a bit thicker than what I’m used to I thought I’d experiment a bit and trim them down. I want enough fat to render through the brisket, but I don’t want so much it prevents the smoke and rub for getting into the meat.
I probably took 5-6 lbs of fat off of the 2 packers before I rubbed them with Jeff’s Naked Rib Rub.
I massaged the rub in very well. I folded them over, put them in 2 ½ gallon Ziploc bags and tucked them in to the refrigerator for the night.
By the time I rolled the AmeriQue outside its 9:00 PM, 20⁰, and it is trying to sleet.
At 10:00 PM I bundle up and make a check on the smoker. At least he spitting sleet has stopped, but the wind is really starting to blow. The inside of the AmeriQue is 222⁰and the packers are 64⁰. This is where the Cookshack really pays off, its bedtime.
At 5:30 AM I’m up and reluctantly ready to check on my briskets. It has warmed up to 21⁰and the wind is really blowing. I bundled up and outside I went. As I went around the corner of the garage I could smell the briskets, with the wind that kind of surprised me. All is well! The AmeriQue is 225⁰and the packers are 178⁰. After slaving all night I am relieved.
At 7:30 AM the temperature dropped a bit to 17⁰and the wind is a killer, but the AmeriQue is 225⁰and the packers are 187⁰. I have to run into town to meet my sister for breakfast.
I got back from town around 10:30. The AmeriQue is 225⁰and the packers are 197⁰. It’s still only 21⁰ out, but at least the wind has let up a bit
I preheated the roaster to 140⁰and put the packers in it with 2 cups of beef broth when they came out of the smokers at 11:30.
I let them rest a couple of hours while I got a couple of other things ready to smoke.
Surprisingly I was able to slice all of it. They both are very tender and moist with almost no fat remaining.
Thanks for looking
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