Just finished my second drum so that the Mrs. and I can try our luck at some local backyard comps in the future. So Today we fired them both up and did 2 racks of spares, a brisket, a fatty, and some bacon wrapped chicken breast.
(Far left drum is for a buddy of mine, he seasoned it today with two racks of spares)
Prepped the brisket last night and put it in the fridge overnight. Just Bovine Bold rub, nothing else.
7:05 am, tossed in the old drum at 240.
Added a fatty for lunch.
12:30, separated the point and flat, foiled the flat and cubbed the point. Both went back in the drum, the flat was at 165. At 2:30 probe went in like butter and it was at 205. Rested and then sliced.
This was my first attempt at a packer. All and all is was great. Burnt ends are the best thing ever!
Tossed some English muffins on the drum while the flat rested. Then placed on slice cut in half on each muffin with a light spread of Sweet Baby Ray's Hickory and brown sugar. Man I could eat this every day!
Thanks for taking a look!!! It was yummy!!