With the mild temperatures, lack of wind, and power back on this weekend I thought it was a good a time as any to throw a packer on the smoker. I started with a 14.4 pounder from costco and trimmed a little more than 4 pounds of fat off of it.
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I got the fire rolling around 4:00am with full ring of KBB and some chunks of hickory and pecan.
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By 4:30 my WMS was stable and I settled in for a long morning...
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I took my first peek at 4 hours in and everything was doing what is was supposed too.
She was ready after roughly 10 hours and probing like warm butter at 202*. I let it rest for 2 hours and removed the point to make the burnt ends.
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After another hour of resting, the flat was reading for slicing.
This was the first one I did with wrapping in butcher paper, but oddly enough I didn't take any pictures while it was wrapped. All in all, everything turned out good. Until next time...
I got the fire rolling around 4:00am with full ring of KBB and some chunks of hickory and pecan.
By 4:30 my WMS was stable and I settled in for a long morning...
I took my first peek at 4 hours in and everything was doing what is was supposed too.
She was ready after roughly 10 hours and probing like warm butter at 202*. I let it rest for 2 hours and removed the point to make the burnt ends.
After another hour of resting, the flat was reading for slicing.
This was the first one I did with wrapping in butcher paper, but oddly enough I didn't take any pictures while it was wrapped. All in all, everything turned out good. Until next time...
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