packer

Good morning Brethren! First time poster. I planned on cooking a big packer on my PBC for Father's Day and when I invited my dad he said he had a brisket he could give me. He brought it over and it was only a 6lb flat so I bought a 14lb packer to go with it it because my wife's family is also...

Hello all. Been lurking on here quite a while without posting and figured I would start off with my first packer brisket smoke. I’ve done hundreds of lbs of meat over the past few years but never had the chance to do a packer outside of working in a restaurant. Got a nice 9.9 lb packer at...

Sorry No Pics but it did happen. Cooked a 12#Creekstone Packer to completion yesterday. Felt good probed good and had an IT 202. When slicing looked like the fat had rendered out but had an elastic chew almost like meat cooked ahead of fat rendering down. Basically want to know if it's the cider...

55I preface this with the wind chills have been absurd in the northeast last 2 weeks. Got a whole packer 14 pounds from RD. I have seen on this the boards high heat brisket. My question is, can I start smoking the first 1 to 1.5 at 350to 375 then finish.off low and slow, 250 to 255. Its not a...

Looking to step up my backyard bbq game and am planning on doing a packer brisket on my 18.5 WSM. - First concern is will it fit. I'm thinking a 12 - 14 lber will be too big. Do I separate the flat and point? Isn't that a no-no? I'm thinking that's my only option. - For the rub, I...

Last night I decided to smoke my first brisket in the XL BGE. It was sleeting and snowing with a temp of 24 degrees. At 10 PM, the BGE had settled in at 250 and the packer was coated and ready. After placing it on the rack, I stayed up 3 hours and monitored the dome temp. It maintained 250 so I...

I stopped by Restaurant Depot to pick up a packer and noticed a sale on leg of lamb at $3.19/lb. I picked up this Aussie bred 7.2 lb leg: Cleaned up the meat side and removed the aitch bone: Stuck slivers of garlic & rosemary into slits in the leg: Vacuum sealed the leg in a marinade...

Hey guys, I've never seen a brisket with this much fat all over. It's a 15 lber. My plan is to find the "top" and then trim all the top fat off. Then trim the bottom fat to about 1/4 inch-1/2 inch. My smoking plan is to smoke this on the UDS for about 7 hours and then foil till completion...

Someone asked if a whole brisket could be cooked on a Small Egg. I'd never thought about cramming a packer onto my Small but after the question was asked, I thought why not look for one small enough to fit and give it a shot? While shopping for a brisket for the "Noobians vs Veterans"...

I have yet to smoke a whole packer on my 18.5 WSM. I am a bit concerned with space. I saw in the grocery store two UN-trimmed brisket flats which looked much better than the standard no-fat trimmed brisket flats. Maybe I'm nuts but I didn't want to mess with the point (i want to serve pulled...

I have very successfully done two bone-in pork butts on top and a brisket flat on the bottom. Everything was great. The only problem? Not enough brisket!! My plan for an early July BBQ is as follows: 2 big bone-in butts on top. 1 packer brisket on bottom. I've been all over this forum...

Hi all, Im new to the forum and looking to start things off right with a great post about my first UDS build and first three smokes. I've had this thing going for two days straigt since I build it. First, I want to say its great to be a new member of the community here. UDS: Ran into mimimal...