Hauled my drum 2 1/2 hours away to my parents house yesterday. About a week ago I picked up a 15 lb prime brisket (packer) at Sam's and I'll give it my best shot at smoking it today. There have sure been some great posts recently on smoking brisket and I plan to try some of the techniques mentioned.
Filled the charcoal basket with Ozark Oak lump, a few Pecan chunks, and a couple of Black Cherry chunks. The IQ-110 I ordered came in late Friday so I'm trying it for the first time. The temps came up nice and right now it is holding my target temp within 2F. My only complaint is I wish the rubber hose was about 1 ft longer. I made a rain box and sat the box on the table I use for BBQ and the hose won't reach down to the air inlet on the drum.......and this is a short table!
Last night I trimmed the packer. I removed a lot of fat.......but hopefully not too much. I left the fat cap in place but trimmed most all the fat off the other side. I went back and fourth on how to season and ended up using the SM Peppered Cow with some extra sea salt, garlic powder, and onion powder and let it sit overnight.
This morning I added a bit more PC rub and put the brisket in the drum at 250F at 8:15 AM. I plan an hour or two at 250F, then 300F till the stall, wrap with BP and 350F till done.
Never found wide BP locally so I picked up a 30" wide X 30' roll of heavy brown Kraft paper for $5 at Hobby Lobby that I'll give a try. Now my question.......when you wrap with BP, do you use tape to hold the paper in place or do you wrap in a manner that the excess is tucked under the meat and the weight of the meat holds everything in place? If you use tape, what kind of tape will take the heat?
Filled the charcoal basket with Ozark Oak lump, a few Pecan chunks, and a couple of Black Cherry chunks. The IQ-110 I ordered came in late Friday so I'm trying it for the first time. The temps came up nice and right now it is holding my target temp within 2F. My only complaint is I wish the rubber hose was about 1 ft longer. I made a rain box and sat the box on the table I use for BBQ and the hose won't reach down to the air inlet on the drum.......and this is a short table!
Last night I trimmed the packer. I removed a lot of fat.......but hopefully not too much. I left the fat cap in place but trimmed most all the fat off the other side. I went back and fourth on how to season and ended up using the SM Peppered Cow with some extra sea salt, garlic powder, and onion powder and let it sit overnight.
This morning I added a bit more PC rub and put the brisket in the drum at 250F at 8:15 AM. I plan an hour or two at 250F, then 300F till the stall, wrap with BP and 350F till done.
Never found wide BP locally so I picked up a 30" wide X 30' roll of heavy brown Kraft paper for $5 at Hobby Lobby that I'll give a try. Now my question.......when you wrap with BP, do you use tape to hold the paper in place or do you wrap in a manner that the excess is tucked under the meat and the weight of the meat holds everything in place? If you use tape, what kind of tape will take the heat?
