Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Stick Burners => Topic started by: sliding_billy on March 16, 2014, 10:45:40 AM
-
It has been a little while since I have done a packer. I had a bunch in the freezer, and one of them was a small (10 lb) select that has been in there for a while. Wasn't planning on anything Saturday morning, so I threw it in late Friday night to pull for lunch Saturday. The flavor turned out great, but the flat disappointed me. There was a nasty taper to the flat, so by the time the thickest part was probing right the thinnest part was a little crumbly. No big deal... overcooked brisket is still better than undercooked. Plus, I have enough of the flat left to do some chili.
(http://i1316.photobucket.com/albums/t606/sliding_billy/Clyde/IMG_1243_zps9e20e5df.jpg) (http://s1316.photobucket.com/user/sliding_billy/media/Clyde/IMG_1243_zps9e20e5df.jpg.html)
(http://i1316.photobucket.com/albums/t606/sliding_billy/Clyde/IMG_1245_zps3b5cc1a6.jpg) (http://s1316.photobucket.com/user/sliding_billy/media/Clyde/IMG_1245_zps3b5cc1a6.jpg.html)
-
Looks great to me Billy!
-
Looks great too me Billy!
x2 and nice ring
-
You ready did get a good looking ring on that brisket ;D
-
Normally I don't like to complain but...... I want to see it cooking on that nice stick burner you got. Smoke ring and great bark are da bomb. That smoke ring. Wow. What kind of wood? How often did ya have to feed it? I think a stick burner would be fun for shorter cooks of chicken and ribs. You stayed up all night long. If I'm going to do that I'm going to need refreshments. Great brisket my friend.
-
If ya want a brisket done proper, just give it to a Texan with a big ole stick burner :)
Looks great my friend.
-
A super looking brisket SB!!! Don
-
Normally I don't like to complain but...... I want to see it cooking on that nice stick burnet you got. Smoke ring and great bark are da bomb. That smoke ring. Wow. What kind of wood? How often did ya have to feed it? I think a stick burner would be fun for shorter cooks of chicken and ribs. You stayed up all night long. If I'm going to do that I'm going to need refreshments. Great brisket my friend.
I know, I am lazy about taking action photos. The fact that I cook in the dark a lot doesn't help. I use a combination of post oak and pecan. I feed it a stick about once an hour. It's not an exact schedule as different splits will burn differently and light differently. Sometimes, you need to stick a small one in with a big one to liven up the flames. I intentionally went really low and slow on this one (between 230-250 for the most part), so it was a long cook. I normally like to be between 275-300. As for long vs. short cooks, you're right. Tending the pit all night is something you really need to enjoy doing. I'm not going to lie and say that I sit outside the whole time. I like to read, watch TV, mess around on the internet etc. I just keep the Maverick tuned into the pit temp and keep an eye on my regular load intervals. I don't drink, but messing with a firebox (stoking, moving logs around, dealing with the occasional ember that comes out when you open the door, etc) probably is better done while clear in the head anyways.
-
Great looking smoke ring on that fine looking piece. ;)
-
I have never made a packer. Yours look great!
-
The brisket looks great , nice smoke ring .
sorry for the ignorant but what is a packer ?
-
The brisket looks great , nice smoke ring .
sorry for the ignorant but what is a packer ?
A full brisket (flat+point)
-
The brisket looks great , nice smoke ring .
sorry for the ignorant but what is a packer ?
A full brisket (flat+point)
Thanks
-
All this talk of brisket is really making me hungry. Looks really good. Plate me, please.
Art
-
OK Billy, the pics of the sliced flat look great, so I can only imagine how good the point turned out.
-
Excellent looking brisket Billy!