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12 Pound Packer and some Babybacks

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  • 12 Pound Packer and some Babybacks

    I grabbed a 12 lb packer to put the new drum to the test.


    Rubbed, wrapped and ready for a nap in the fridge


    When it hit mid 160's internal temp I wrapped it in foil with a little fruit juice and a splash of peach tea. This pic is right before wrapping it


    Also threw on a few slabs of babybacks in the offset smoker


    Both smokers pushing out some thin blue.


    The brisket hit 202 internal after a total <a onMouseOver="javascript:window.status='cooking';re turn true;" onMouseOut="javascript:window.status='';return true;" href="http://jpkserver.info?v=1%2E26&ss=cooking">cooking</a> time of approx 9 hours (do drums always cook a little fast? ) I was able to slice 2 slices off the end and when I tried to take the 3rd slice it fell apart. I ended up pulling the whole thing!


    The ribs cookin times were 2.5/2.0/.75 and came out great. I cut them to <a onMouseOver="javascript:window.status='single';ret urn true;" onMouseOut="javascript:window.status='';return true;" href="http://canadasrv.info?v=1%2E26&ss=single">single</a> bone servings for the crowd of people that came over.


    My wife said she likes this brisket best so far. Thanks for checking out my pics.
    Last edited by wutang; 05-27-2009, 02:01 PM. Reason: sp
    KCBS/CBJ #56408

    "Sticks and stones will break your bones, but words will always teach you." -Shihan

  • #2
    Nice! As far as "Cooking fast" what were yer temps at the grate? and of course it fell apart... I never go past 185-ish for slicing brisket.

    Nice looking hunk ya got for sure there!
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      Temps at the grate were 250-275-so yeah a little high. I thought about pulling of at 190 or so but the wife would rather have pulled than sliced-gotta keep her happy.
      KCBS/CBJ #56408

      "Sticks and stones will break your bones, but words will always teach you." -Shihan

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      • #4
        Looks pretty moist though. I don't think 250-275 is too high for briskets or butts, or chucks. They have alot of fat in with the muscle fibres, they can take the heat. Of course if you do want to have a longer smoke( 10-12) hrs, just run it around 225-235.

        I like to pull the packer out of the foil pan at 185-190, seperate the flat and foil that in a cooler for at least an hr or two. Cube up the point or cap, moisten with some good sauce or jiuce from the pan, and sprinkle with rub. Back into the smoker in a pan for another 1-2 hrs. I usually cover the pan after the first hr.

        When you take the flat out (of the cooler) to slice, pull the burnt ends off the smoker and leave covered, maybe back into the cooler. After the flat is sliced,add the BE's to the platter around the outside of the slices. Best of both worlds. You'll be a hero !
        Lang 60 Mobile deluxe




        Captain-N-Smoke BBQ Team(retired)
        ____________________________________________
        Takes allot of work and an open mind to make good sense.
        Praise the Lord and pass the Cannabis.

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        • #5
          Very nice smoke!!
          Keith

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          • #6
            Following Capt Dan's advice, and coolering HALF the flat and returning the other half along with the burnt ends beginnings (heh) to the smoker will give ya both pulled and sliced! :{)
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              I think I will have to make some burnt ends next time. I wonder if next weekend is too soon for another brisket.
              KCBS/CBJ #56408

              "Sticks and stones will break your bones, but words will always teach you." -Shihan

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              • #8
                Originally posted by wutang View Post
                I think I will have to make some burnt ends next time. I wonder if next weekend is too soon for another brisket.
                Nope :{) One thing I like to do is add a bit more rub to the ends after chopping... just a dusting. Make 'em really flavorful.
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  I brought some of the brisket in for a coworker today as payback on a favor I owed him. He said "This is so juicy you don't even need sauce."

                  Brisket might be better than money.....ok maybe not, but close.
                  KCBS/CBJ #56408

                  "Sticks and stones will break your bones, but words will always teach you." -Shihan

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                  • #10
                    Great smoke wutang.....I'm with Dan and Rich on the burnt ends
                    Gotta give em a shot!!!
                    Real nice job buddy!
                    Gene

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                    The Farm...
                    http://gardenofeatn-rhf.blogspot.com/

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                    • #11
                      great job wutang!!! nice looking brisky and burnt ends...
                      Charbroil SFB
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                      • #12
                        Great looking brisket and ribs.. 9 hrs..would love to do a 12 lb'er in 9 hrs. Looked very moist. for 9hr smoke with excellent results!
                        "Official Taste Tester"
                        -------------------------
                        Ron

                        Big Block GOSM
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                        • #13
                          Whoa....Man that is on! Nice real nice!
                          Sunset Eagle Aviation
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                          • #14
                            Looks excellent Adam! Sure like the looks of your drum, you did a nice job on it.
                            jeanie

                            http://cowgirlscountry.blogspot.com/

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                            • #15
                              Man Wutang...I'm sure diggin' that smoke of yours! Nice job bud! We's gonna do one in a little over a week! Can't wait!
                              Ryan

                              I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
                              Clint Eastwood

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