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Second Packer Attempt - making strides

warheel
warheel Posts: 4
in EggHead Forum
Got my egg March 2014. Went through the chicken to brisket progression in about three months. My first brisket attempt was a flat, and it was so-so. I have been a long time lurker since then.

Did my first packer late last summer..it was good, but I knew I could do better (although everyone liked it). 

Once the outside temps warranted (and I could find another packer) I decided to do one for Easter lunch. It started out a 13 lb. choice and I trimmed around 4 lbs. of fat off of it, rubbed it with a homemade rub, and put it in the fridge for several hours.

Put it on at 8:30PM Saturday (225, indirect on large), and took it off at 199 at 9:10AM Easter morning. Probe went in like butter. Wanted to do burnt ends, but it was time to go to church so I did not have time, so I FTC. it was a good thing I sat on the end of a row, because I smelled like brisket! The wife used some of the point in her yummy baked beans. 

Got home, it was great..but not perfect. Could have probably used a few more minutes I suppose. 

I put water in the drip pan, unlike my other attempts. It was tasty, but I could have used a little more smoke flavor (I used apple and hickory chunks). Got a decent smoke ring

Took some to a party that afternoon and it was gone before I had a chance for some more. 

I give myself a B+ here, and of course look forward to another attempt. 
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Comments

  • Scottborasjr
    Scottborasjr Posts: 3,494
    Looks good to me. Way to stop being a lurker and showing off a nice looking chunk of protein! Nicely done and welcome.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • henapple
    henapple Posts: 16,025
    Helluva smoke ring...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • ryantt
    ryantt Posts: 2,558
    Brisket looks great love the smoke ring. 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Nice work. That one is actually a touch overdone (not under as you guessed). When they fall apart on the edges when you slice, it's just a hair over. You are getting there. Great looking smoke ring. I never get them like that unless I cheat :). 
    Keepin' It Weird in The ATX FBTX
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  • SoCalTim
    SoCalTim Posts: 2,158
    That's looks fantastic! I bet it both smells and tastes awesome! Good job!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Lmidkiff
    Lmidkiff Posts: 442
    Looks great! Thanks for posting!
    McKinney, TX
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  • warheel
    warheel Posts: 4
    Thanks for all the comments! Especially the one about it being overdone-I wondered when some of the end pieces were crumbly. I expected those slices to be a little dry but they weren't too bad. Next time, when it hits 190ish I will make sure to watch it like a hawk. 


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  • lousubcap
    lousubcap Posts: 36,716
    Looks like a great cook from here.  Congrats, no doubt everyone enjoyed it.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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