First Full Packer Brisket.....
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pjtexas1
somebody shut me the fark up.
Feels like that time i cooked one in my Red Box. If they say it can't be done... prove them wrong!
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On at 0700. Foil wrapped the armadillo popper holder to get off the grate’s known hotspot. Folded the flat under to fit a quarter sheet pan and placed on top of the armadillo. It’s all going to be chopped together so trophy shot flat slices are not required.
Ahead of the Sunrise, hot black coffee, mix of hickory-mesquite and cherry wood. I think. New bag new brand Ill check.
Sunday Brisket
Ahead of the Sunrise, hot black coffee, mix of hickory-mesquite and cherry wood. I think. New bag new brand Ill check.
Sunday Brisket
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sliding_billy
somebody shut me the fark up.
I've done a bunch that size in my DC. Slightly different panning method, but pretty much how you've got it. I would worry a little bit about drippings running over how you've got it panned. There looks to be a lot of point for a packer that small. Normally, when I get them that small they are almost all flat.
Michigan BBQ Fan
Take a breath!
Ahh...the memories of my first brisket. Enjoy. Excited to see the final outcome. Happy Smokin'
Pellets are a mix of hickory-maple-apple
Although it’s my several hundredth brisket, it’s my first in the DC. First time Ive filled the hopper to the top. First time to fold a brisket. Although I’ve cooked several smaller packers this is probably the first under 8# before trimming.
So lots of firsts. Another first. Did y’all see the advertisement for the new Budweiser Amber aged I think in bourbon barrels? I’m not a bud fan, but this sounded interesting.
“I gots to know”
Although it’s my several hundredth brisket, it’s my first in the DC. First time Ive filled the hopper to the top. First time to fold a brisket. Although I’ve cooked several smaller packers this is probably the first under 8# before trimming.
So lots of firsts. Another first. Did y’all see the advertisement for the new Budweiser Amber aged I think in bourbon barrels? I’m not a bud fan, but this sounded interesting.
“I gots to know”
Michigan BBQ Fan
Take a breath!
Gotcha. Still...first are fun in the world of smokin' Keep us in the loop on the final tasting.
Looking good Adams I know a person who sells this grills- really likes them
Several hundreds. Did the math that’s a fish story. If I do one per month the last 10 years that would be 120. Now some months I did 2 some months I do one or possibly none when the brisket drought hit. Let’s go with hundred, not several 
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Czarbecue
Babbling Farker
So you still have to fold the brisket even at 8 pounds?
Had to? No. Chose to? Yes.
I wanted it up off the hotspot right above burn pot.
This is 2:25 at 225*. Bumped to 275 just now. Will look again at 1100. If bark looks right, will wrap.
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EyeBurnEverything
is Blowin Smoke!
Out of all your briskets, this one visually looks the best imo.
Sid Post
is Blowin Smoke!
Tried a couple last night after an ugly day. Normally after a day that difficult, even a watered down tasting 'lite' beer would be good. Honestly, I won't buy any more of them. The flavor was not particularly good or bad to me, just average middle of the road if you will. Great marketing though!
A fresh Bud that isn't heat pasteurized (thanks Oklahoma for protecting me from beer that doesn't taste like an old 2x4 from Home Depot) has a nice rice sweetness that I find really nice on a hot day working outside.
I really like a nice lager, Pilsner or, dark beer. Jim Beam/Budweiser sort of missed the mark in my book. I might try a shot of Jim Beam in one of those when the urge to crack another hits and see if that's really what I had in mind when I bought these.
