First Packer, and using new Digiq DX2


 
Sheila Cochran

Sheila Cochran

TVWBB Fan
After getting the Digiq last week I decided to try a packer yesterday. I've been trying to perfect smoking flats and recently felt like I had them figured out, always wanted to try the whole packer.

I Picked up a 13 pounder from Sam's, which I injected with beef broth/Worcestershire/rub mixture and rested overnight. Yesterday it was rubbed with Texas BBQ Rub original and a nice sprinkle of Longhorn's 7 pepper spice (I asked the manager for the recipe, he came back with a generous sample and the ingredients list from the bag, which listed "spices" and bunch of stuff I can't pronounce).

Got it on the WSM at 6:20 pm yesterday, had the Digiq set to 225, with damper at 50% - all bottom vents on WSM closed 100%, and top vent open 100%. 5 med-sized chunks of wood (smaller than my fist) was on arranged on top of the 20 lbs of K Blue. Foiled water pan with clay saucer. No water. Wood used was mix of hickory and cherry.

Here's the packer placed on WSM:

Started-M.jpg



The Digiq ran really really good for the first 6 or 7 hours, then BAM, I don't know what the heck happened, but the WSM shot up to 285* somewhere (I'm guessing) around 2am. I was napping on the couch and woke up to beepbeepbeep. I shut the digiq damper and the top vent completely, to try and get the temp down. It took a l.o.n.g time to get back down to 225*. Any ideas on what could have caused that spike?


So I stayed up from 2 - 6 this morning, at 4:30am the internal temp was 170* so I foiled (added a cup of leftover injection liquid) and put back on WSM - took a couple hour nap, got up and tested for doneness at about 8:30 this morning (14 hours into the cook)- probe slid in like hot knife thru butter in several places - so I pulled it, brought it in the house and took it out of the foil / liquid... set it on cutting board with foil loosely tented. I really didn't expect it to be done until 11am - 1pm today.


Here's what my first packer attempt looked like when slicing.
Sliced-L.jpg



Was surprised at lackluster smoke ring. Meat when on grill cold, straight from fridge.

The slices bend in a nice "U" shape over my finger without breaking, yet when I pull on both ends it breaks apart easily. And it's moist, this flat is the best I've done. Packers are the way to go, but man they are hard to handle.

The taste is freaky good, the 7 pepper spice from Longhorn's put this over the top for me.
 
Beautiful brisket Sheila that looks as good as it gets. Smoke rings are elusive, I have put meats on stone cold out of the fridge and have had nothing but a hint of pink. Then I would put one on that had been coming down a lot in temp waiting for the WSM to settle in and presto 1/4" thick ring.
Then I did a Butt at slow temp for long time no ring just a little pink, did two high heat butts for a graduation party and both had beautiful rings.
It is all in how they taste and I quite frankly could care less about the ring. As long as the meat is perfect that is.
 
Oh and as far as your temp spikes a possible reason is that your fist size chunks may have caught fire around the same time or at least a couple and that flame up will definitely raise the temps. I found out on mine when I saw a spike and opened the door to see two fist size chunks of hickory merrily burning away.
 
I do agree Bill.... when I was slicing I thought 'thats strange, almost no smoke ring'...then I popped a piece and thought 'OMG, this one is perfect'. Thanks also for the explanation on the temp spike. is there a better way to place wood to keep this from happening? I'd think it all depends on how the coals are going to burn.... I laid the wood on top, didn't bury them. I usually do bury them, now that I think about it.
 
Sheila there may be other reasons but I don't know them as well as a lot of other guys here might.
As far a another way check out my post later today on my smoked turkey, I will have some pics there that will show you a method I am trying today from my old days with a electric upright smoker. They will be in the photo gallery
 
Excellent Brisket !!! If that picture were live, there would be a few less pictured and a happy grin on my face. Great Cook. True Excellence, Pitmaster Sheila. :wsm:

Looks like you cooked it with the flat up / fat cap up. Just curious, how well did you trim the other side, since it appears to be against the grill ? Reason for asking is if you did not fully trim that other side, both the fat and silver skin can block the smoke ring from forming.

On the out of control temperature due to the smoking wood flaming... place me in the 'been there, done that' group ;) Burying the wood chunks does help. Also, how often does your ATC cycle ? If you're getting a big blast of air then nothing for some time (long cycle time), it is possible those big blasts of air are providing enough oxygen for the wood chunks to flame rather than just char. If the above is the case, then closing the damper some more might be in order.
 
That is a great first packer Sheila. It would be a great 2nd packer and a great regular cook. You nailed it. I would not worry too much about the smoke ring. Not sure why you did not get it but I would not worry about it.
 
Thanks everyone, thank goodness for this site and everyone's wonderful advice and help. I've read and read, and read some more...my friends poke fun at me for doing so much research before I attempt something new - but they sure enjoy a phone call inviting them over for taste testing. :) I love to bbq, love to have folks over just to share the food.

As for the ATC, it was cycling slowly, maybe once every 10 seconds and it was a very short puff - like a second or two at most. At least that's how it was when I last checked it before the big spike. But the entire cook following that spike was tenuous, I did cut the ATC damper down to 2/3 closed and the top vent cut back to maybe 75% closed; after that it settled back down to 225-235 (until I peeked in the door to check the coals). I'll bury the wood next time and see how that goes, this coming Thursday I'll be doing a couple pork butts, so that'll be my next opportunity to tweak the ATC. I think I'm going to like the ATC, but I already know I messed up by not paying the extra $100 and going with the CyberQ model...out/in/out/in/out/in...now I know how dogs feel. LOL

Thanks again!
 
Sounds like you indeed have a handle on the atc operation. When setting up process controllers, really liked having the output at 50% when the error was 0. Of course, that depends upon the process...
 
My 2nd cook with the Digiq on the 22" WSM was a great success. No pit temp spike like I experienced during the packer cook a few days ago. I set the pit target at 225* and once the smoker was up to 225* it stayed there. Eazy-Peazy. This cook consisted of two pork butts (15 lbs total weight, from Sam's). Noticed the coal burned VERY even from center (setup in pyramid shape, lit cube at top of pyramid).

Modifications made for this cook: I ran the fan with the damper set to the 1st notch (1/3 open). I kept the top vent open 100% until it came to temp, then cut it back 70% closed. Probably the biggest change was making sure I buried the wood chunks under the charcoal vs laying them on top.

Another thing I noticed when cleaning up: the alligator clip on the pit probe slides off. Completely off. I didn't know the clip was removable, otherwise I would have been feeding that probe thru the grommets instead of under the lid. I hope its "supposed" to be detachable! :)

Told my brother tonight that I don't begrudge one penny of the money I spent on the Digiq. My *only* regret is not ordering the CyberQ. :)
 
Looks better then my first packer!...or 2nd...or 3rd...or, well this isn't about me! Great cook Sheila!
 
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