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4 Packers
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hoofaloos
Posts: 242
Here we are midcook. My lighting is terrible but my nose is not. They're all there- about 6 hours in and about to get a butcher paper wrap. The foil is just covering the thinner, exposed pieces to help prevent drying. The only difference so far from a single packer cook is the time it took the xl to stabilize once I loaded the meat. I'm thinking it was more of an air flow issue as the meat was essentially room temp
XLBGE- Napa, CA by way of ATX
Comments
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Love it. I could tear up some brisket right about now.
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2 Large
Peachtree Corners, GA -
2 finished right around 12 hours. The other 2 maybe an hour left
XLBGE- Napa, CA by way of ATX -
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Looking good. That is serious, where do you buy your butchers paper? I looked for some when I did my first brisket a few weekends ago, couldn't find it at my local grocery
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That is a lot of good beef. 4 trimmed packers = minimum of 40 lbs. Why? special party? outing? vac seal for winter? Should be fantastic for whatever reason!Hood Stars, Wrist Crowns and Obsession Dobs!
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Looks like the Napa Valley going to be eating good, nice workLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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feef706 said:Looking good. That is serious, where do you buy your butchers paper? I looked for some when I did my first brisket a few weekends ago, couldn't find it at my local groceryLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Briskets are ftc'd & resting. Now the drums.XLBGE- Napa, CA by way of ATX
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berndcrisp said:That is a lot of good beef. 4 trimmed packers = minimum of 40 lbs. Why? special party? outing? vac seal for winter? Should be fantastic for whatever reason!XLBGE- Napa, CA by way of ATX
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You can find butcher paper at Sam's Club.
Boy does that food look great. -
You will be very popular!
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I can guess who will be cooking next year.
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These Californians didn't know what hit em.XLBGE- Napa, CA by way of ATX
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