Smoking first packer

Discussion in 'Beef' started by thesmokist, Oct 16, 2014.

  1. thesmokist

    thesmokist Meat Mopper

    Title says it all! Tomorrow I will be smoking my first packer. Just thought I'd post and get some advice on prep, cook temp, rub, wood yata yata yata.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Good Luck! There's lots of ways you can smoke a brisket. I prefer to keep it simple. Salt, Pepper, Garlic, Onion for a rub.  I run my smoker around 265°. I typically use a 50/50 mix of pecan and Cherry for wood. When the brisket hits 180° IT I will start to probe in multiple spots with a toothpick. Looking for no resistance. When I pull it out of the smoker I'll separate the point. Wrap the flat and let it rest. Chop the point for burnt ends, sauce and put back on. Slice the flat and serve!
     
  3. thesmokist

    thesmokist Meat Mopper

    What's your finish temp on the flat about 205?
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Case has you covered... good luck on the Brisky...[​IMG]  and I have one suggestion , "Be Patient" , you'll see why that's my "Matra"

    Later , Tater . . .
     

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