brewbama
Well-Known Member
- Joined
- Sep 20, 2013
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You can't beat a packer brisket in 5 hrs. Here's how I do it:
Trimmed a packer and dusted with SPOG (equal parts salt, pepper, onion powder, and garlic powder)
View attachment ImageUploadedByHome Brew1480890083.995592.jpg
View attachment ImageUploadedByHome Brew1480890128.715272.jpg
Smoked on Mesquite at 350*F started at 11:00
View attachment ImageUploadedByHome Brew1480890214.138959.jpg
Here's how I get the WSM to 350*F
View attachment ImageUploadedByHome Brew1480890258.231238.jpg
At 2:00 when 170*F internal, placed the brisket in a disposable foil pan and covered with alum foil.
Probe tender by 4:00:
View attachment ImageUploadedByHome Brew1480890432.755796.jpg
I'll re-cover and let it rest then slice at about 5:00.
View attachment ImageUploadedByHome Brew1480894483.882227.jpg
Cheers!
View attachment ImageUploadedByHome Brew1480894550.852199.jpg
Trimmed a packer and dusted with SPOG (equal parts salt, pepper, onion powder, and garlic powder)
View attachment ImageUploadedByHome Brew1480890083.995592.jpg
View attachment ImageUploadedByHome Brew1480890128.715272.jpg
Smoked on Mesquite at 350*F started at 11:00
View attachment ImageUploadedByHome Brew1480890214.138959.jpg
Here's how I get the WSM to 350*F
View attachment ImageUploadedByHome Brew1480890258.231238.jpg
At 2:00 when 170*F internal, placed the brisket in a disposable foil pan and covered with alum foil.
Probe tender by 4:00:
View attachment ImageUploadedByHome Brew1480890432.755796.jpg
I'll re-cover and let it rest then slice at about 5:00.
View attachment ImageUploadedByHome Brew1480894483.882227.jpg
Cheers!
View attachment ImageUploadedByHome Brew1480894550.852199.jpg