17lb packer

[dave29]

Had some friends over for dinner. Injected, rubbed and loved packer. 12 hours at 250 degrees. Rest 1 hour. Perfect. Everyone left with a bag and we still had plenty left over.

 

[DLC]

That looks dammm fine! Would you mind sharing your steps for your process ?

What rub? Homemade?
Injection? Homemade?
Do you season the night before and let sit and covered in refer.

I’ve done like 5 or 6 and only had one turn out awesome!

Seems like I always get a stall …. And then it dries out.




QUOTE="dave29, post: 4282095, member: 4937"]
Had some friends over for dinner. Injected, rubbed and loved packer. 12 hours at 250 degrees. Rest 1 hour. Perfect. Everyone left with a bag and we still had plenty left over. View attachment 1060265 View attachment 1060266
[/QUOTE]

 

[dave29]

That looks dammm fine! Would you mind sharing your steps for your process ?

What rub? Homemade?
Injection? Homemade?
Do you season the night before and let sit and covered in refer.

I’ve done like 5 or 6 and only had one turn out awesome!

Seems like I always get a stall …. And then it dries out.




QUOTE="dave29, post: 4282095, member: 4937"]
Had some friends over for dinner. Injected, rubbed and loved packer. 12 hours at 250 degrees. Rest 1 hour. Perfect. Everyone left with a bag and we still had plenty left over. View attachment 1060265 View attachment 1060266

[/QUOTE]
Trim the fat to 1/4 inch. Inject with a mixture of Minors concentrated beef broth and au jus, Amazon. Worcestershire and Accent. Heat it up, let it cool and strain it so your injector doesn't clog. I set it in a trash bag when I inject because it can get messy. Inject both sides and try to inject about an inch apart. Let sit in fridge overnight in the bag.
Morning of, I use a combo of course Kosher salt and course ground pepper for the rub.
Insert probe in the center of the flat. I always smoke with water in the chamber so find a way to place a pan in the chamber with enough water in it to go the distance for time. When the intertnal temp of the brisket hits 155-165 I pull it, put it on a rack in a pan, add beef broth to the bottom of the pan and tightly wrap with 2 layers of aluminum foil. Leave the probe in. Cook until it hits 203 then pull, burp the pan for steam re cover tightly and cover with a towel for 2 hours to rest. My company arrived early for my latest cook so I only let it rest for an hour and I could tell the dfference. When slicing, cut against the grain. The point and flat grains run in different directions btw.
Give it a try!!

 

[DLC]

Thank you, thank you, thank you

I just shared with the wife and will try it out