Well, after letting the packer rest a good 3 hours, holding it above 140, I came time to open and slice. And, this is where things got interesting too.
This was my first packer (have pity on me) and I have mixed emotions with respect to results.
Quick recap, seasoned with OakridgeBBQ dominator brisket rub
Smoked on pellet grill, 3 hours low smoke, 4 hours high smoke
Moved into roaster oven with beef broth, set temp to 250 with lid
Igrill reported internal temp of 205 around 5:30 am this morning.
Dropped roaster oven temp to 200 and went back to bed
8:00 am, pulled from roaster, double wrapped in foil, into 170 degree oven as it was time to head to church.
1 PM - killed oven and monitored internal temp as it fell from 160 to 142
4:30 pm, Unwrapped to slice and here is the yield
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