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swampsmoker
06-24-2018, 08:00 AM
Hello all. Been lurking on here quite a while without posting and figured I would start off with my first packer brisket smoke. I’ve done hundreds of lbs of meat over the past few years but never had the chance to do a packer outside of working in a restaurant. Got a nice 9.9 lb packer at a local meat distributor (Reliable Brothers of green island, ny ) and barely had to trim it. Almost ready to season and throw on the smoke. Anyway thanks for all you’ve all shared over the years and here’s my first contribution.


Johnsonville, NY
29 M
Chargriller Akorn Kamado
Chargriller offset
Masterbuilt propane smoker

sudsandswine
06-24-2018, 08:23 AM
Nearly 4 years lurking means we need lotsa pics of the cook and results :thumb:

swampsmoker
06-24-2018, 08:26 AM
I surely will be posting all I can. I’ve learned at least half of what I know here only right to give back to the people :bow:

swampsmoker
06-24-2018, 09:28 AM
About 2 hours in

swampsmoker
06-24-2018, 02:35 PM
Just before wrapping at around 170-172 where it had been stalled for around an hour. Maybe more :drama: Now around 195 and finishing up

pjtexas1
06-24-2018, 02:58 PM
Looks like it's gonna be good!

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aks801
06-24-2018, 04:11 PM
Don't leave us hanging, bro.

swampsmoker
06-24-2018, 05:13 PM
First brisket came out incredible. Had a little hiccup midway with faulty thermometer but the end result was tender moist and oh so good. Thanks for all the information over the years and this won’t be my only post :thumb:

Smoke on Badger Mountain
06-24-2018, 11:46 PM
Yum!

Rockinar
06-25-2018, 02:07 AM
Good job. See you in 4 years! :thumb:

SmittyJonz
06-25-2018, 02:13 AM
:clap2:

LordRiffenstein
06-25-2018, 08:47 AM
That looks mighty fine!