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First 15lb Packer on the Medium. Yes, I said Medium....
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WooPig
Posts: 17
I normally don't go all out and get a whole packer but I figured what the heck. With this sucker being 18" long and the medium grate only being around 15" I had to do a little folding. In the past with all of my brisket smokes I've put some sort of dry rub all over it like you would a bb. Not this time! Straight salt and pepper on this beast. 
Dialed it in and started at 8pm last night. This morning the temp was still holding steady at 225 and internal temp was about 175.
Once it gets to around 200 internal I will start the probing to see if the ship has landed. More pics to come! Stay tuned folks!
Dialed it in and started at 8pm last night. This morning the temp was still holding steady at 225 and internal temp was about 175.
Once it gets to around 200 internal I will start the probing to see if the ship has landed. More pics to come! Stay tuned folks!
Comments
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Looking good.
Wimberley,TX
X-Large,Large, Medium and Small
17" and 28" Blackstones -
Looking great so far. I have heard the experts say to start probing around 185 or so.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Good eats. That's a beast.
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Awesome! I haven't done anything low and slow on my medium, but good to know I can!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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I'm trying to talk the mrs into a brisket this weekend._______________________________________________XLBGE
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looks great, I got you beat, stuffed this 17 lber on my medium!! Came out killer! Best of luck on yours!
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
I fold the thin flat, so it actually didn't dry out very much, the fold kept it out of the dome heat, and it was super tender and very moist.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Ok folks. We are butta. Wrapped in hdaf and towels and into the yeti she goes for 2 hours!
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Looks awesome! If you do not need to FTC and the whole thing is jiggly and tender you do not need to FTC.
I also prefer to let it rest for 15-20 min before FTC, otherwise I have had them pushed past jiggly to slightly dry..They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
AWESOME...the medium is one bad EGG! I love mine
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When I told the new egg dealer near me the medium was the best egg for a family of 4 or less his jaw dropped and he was incredulous.
I love my medium!They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
Paydirt! Wife said it was the best one I've ever done. And the beans weren't bad either! Total was 15 hours at 225. It blows my mind how the egg can hold a steady temp for that long and I still had lump left in the box. Why didn't I get one of these things sooner?!!!!! I see many years and good cooks to come. Thanks for the looks and encouraging words. Cheers everyone! -
The color and bark look killer. I'll bet is was excellent. Woo Pig Sooie!
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Knocked it outta the park.... Looks greatCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Looks WONDERFUL!
I've never even seen a packer in my area, only flats, and them not that often. Maybe I'll see if I can order one from a local butcher or something.
Amazing to see that in a Medium! I love my Medium, but I have a large, too, and if I get a packer, it's going on the Large.
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@Theophan - Once you find a packer source and figure out you enjoy the cook and results there is a mail order place that can take care of your wants. Not cheap but outstanding quality: snake river farms. I have no affiliation but do enjoy their brisket every few months. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I hate to show my ignorance, but what is the purpose of "probing"?
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Wow... Killer! Well done all around.Franklin, TN - XL BGE, iGrill2, Woo2
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Woo Pig brother. Looks great.
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