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Help please - doing my first packer

How much seasoning (weight/cups) should I use per pound?  I've done a couple of flats and the bark wasn't that thick, so maybe I'm not using enough seasoning....

Comments

  • GATravellerGATraveller Posts: 6,322
    I give it a pretty healthy coating.  Here is a great video to help.


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    2 Large
    Peachtree Corners, GA
  • Thank you - this was perfect
  • lousubcaplousubcap Posts: 18,256
    @Daddyshack - PM sent with some brisket cook info to do with as you wish.  Have fun with the cook. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • fishlessmanfishlessman Posts: 23,906
    i coat it with a half pound of white sugar and wrap and into the fridge for 3 to 4 hours, then wipe off any sugar showing and apply a heavy pepper type rub and some salt....its pure blasphemy but theres definitely a bark
  • And how much lump do you think I need for 10 pounds?
  • DobieDobie Posts: 2,614
    And how much lump do you think I need for 10 pounds?
    Clean the egg out and fill it up, can’t have too much. 
    Not playing well with others in Jacksonville FL
  • lousubcaplousubcap Posts: 18,256
    As above, the BGE is air-flow driven so you don't target the lump load for the cook profile.  Load up into the fire ring, manage the air-flow which controls the fire volume and cook temperature then shut it down when the cook is finished.  Stir the remaining lump when ready for the next cook (knock off the consumed ash) reload and go again, and again and again.  You get the pattern here.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Thank you.
  • jimdgreat1jimdgreat1 Posts: 149
    I give it a pretty healthy coating.  Here is a great video to help.

    That video is great. Thanks!

    XLBGE - LBGE - Charbroil gasgrill

    Wichita Kansas

  • GoooDawgsGoooDawgs Posts: 786
    @Daddyshack how did it turn out? 
    Milton, GA 
    XL BGE & FB300
  • appreciate the help   Bought 10.5#  trimmed to 8.5  coated with mustard, the  applied salt, pepper, paprika, garlic powder    Post pics tonight.  air temp is 20   With wind it is 12  
  • RedSkipRedSkip Posts: 1,369
    @daddyshack Looking good, best of luck!  Remember any small issues will just make your next cook stronger.  Bound for success in a few hours!   =)

    Large BGE - McDonald, PA
  • General rule is 1/4 salt and 1/4 pepper, coarse on both counts, for 12 lbs brisket. 

    To me, these proportions are perfect and yield a nice bark. 
  • Turned out pretty good.  On egg for 9 hours. FTC for 3.  Consumed in 30 minutes.  Bought 3 doz rolls for sliders. Three were used.  People just ate off cutting board with their fingers.  Love it. 
  • Dang that looks good and I just ate!
    South of Columbus, Ohio.
  • lousubcaplousubcap Posts: 18,256
    Congrats right there.  Wish I was staring down a brisket feed this PM.  Nailed it.  Enjoy the next one.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • JRWhiteeJRWhitee Posts: 4,871
    Nice job right there.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • 2 thumbs up
    Elkhorn, NE
    1 large egg
    28" Blackstone
    Akorn Jr. 
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