Ken V
Full Fledged Farker
- Joined
- Apr 13, 2008
- Location
- Moline, IL.
O.K., here is the packer brisket that I did this weekend. I will go thru the whole process of what I did.
Got the stumps going using Kingsford comp. I used the guru for this so I didn't have to mess with valve. Smoker holding steady at 200*. Removed brisket from refrig. and trimmed down to approx. 1/4" fat cap and removed any large hard chunks of fat. Put on tray and seasoned lightly with Plowboys bovine bold and then stuck back in fridge to make sure brisket was cool when I put it on the smoker. Went and added a chitload of cherry chunks and a couple hickory to ash pan. Put brisket on 2nd rack from top and checked temp, right at 39*. Held at 200* for 2 hours which at that time the temp of the brisket had come up to about 113*. Ran guru up to 235 and checked wood in ash pan, smoke billowed out of door when I opened it, thru in a couple more chucks just for giggles and added some thruout cook. Brisket came out at a tender 191*.
Sliced open and this is the smoke ring I have. The taste, texture, tenderness and moisture was outstanding.
I am totally lost at this point. I am going to do a brisket on the drum this week using the same procedure and guarentee I will have a 3/8" ring on that thing.
Anymore ideas???? I am at my wits end.
Got the stumps going using Kingsford comp. I used the guru for this so I didn't have to mess with valve. Smoker holding steady at 200*. Removed brisket from refrig. and trimmed down to approx. 1/4" fat cap and removed any large hard chunks of fat. Put on tray and seasoned lightly with Plowboys bovine bold and then stuck back in fridge to make sure brisket was cool when I put it on the smoker. Went and added a chitload of cherry chunks and a couple hickory to ash pan. Put brisket on 2nd rack from top and checked temp, right at 39*. Held at 200* for 2 hours which at that time the temp of the brisket had come up to about 113*. Ran guru up to 235 and checked wood in ash pan, smoke billowed out of door when I opened it, thru in a couple more chucks just for giggles and added some thruout cook. Brisket came out at a tender 191*.
Sliced open and this is the smoke ring I have. The taste, texture, tenderness and moisture was outstanding.
I am totally lost at this point. I am going to do a brisket on the drum this week using the same procedure and guarentee I will have a 3/8" ring on that thing.
Anymore ideas???? I am at my wits end.