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Help please - doing my first packer
Daddyshack
Posts: 179
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
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I give it a pretty healthy coating. Here is a great video to help.
https://www.youtube.com/watch?v=VmTzdMHu5KU
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-Umberto Eco
2 Large
Peachtree Corners, GA -
Thank you - this was perfect
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@Daddyshack - PM sent with some brisket cook info to do with as you wish. Have fun with the cook.
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. -
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
fukahwee maineyou can lead a fish to water but you can not make him drink it -
And how much lump do you think I need for 10 pounds?
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Daddyshack said:And how much lump do you think I need for 10 pounds?Jacksonville FL
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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; 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. -
Thank you.
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GATraveller said:I give it a pretty healthy coating. Here is a great video to help.
https://www.youtube.com/watch?v=VmTzdMHu5KU
XLBGE - LBGE - Charbroil gasgrill
Wichita Kansas
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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
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@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.
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Congrats right there. Wish I was staring down a brisket feed this PM. Nailed it. Enjoy the next one.
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. -
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 GroupJohns Creek, Georgia -
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