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How to buy a packer (pics)

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Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Pics will be up tonight before,and after rub.
    FYI, I may have to run my own version of the Great Mustard Debate experiment. 

    :)>-
    get after it.
    Keepin' It Weird in The ATX FBTX
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  • tazcrash
    tazcrash Posts: 1,852
    OK. Its a 7 lb flat.


    I trimmed off the "hard" fat, and applied the rub from Elder Ward. Sorry no yellow mustard in house, so sorry, no Great Mustard Debate experiment.
    Going out to clean up the fire box in a bit for an early morning lite.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • lousubcap
    lousubcap Posts: 36,732
    @tazcrash-since all I ever get for briskets is the flat, would interested in how your cook works out-I generally see around 2 hrs/# at 250*F(+/-) on the dome til the thickest part of the flat yields a no resistance probe-usually around 195-205*F but varies.  Enjoy the journey!
    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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