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Small Packer


 
B

Bryan S

TVWBB Olympian
I just put on a small 10lb. packer. Not sure if I'll cook it low first then high heat it when I foil or just high heat it all the way. I need to work in 4 fatties also so prob do it low so I can get the fatties cooked. Looks like I'll only be able to squeeze 2 on at a time. Wish I had that 22" WSM right now.
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I made the rub up last night, a variation of the pepper corn rub I did back in July. Cooking over a mix of Hump and RO briqs. Put lots O Hickory on. I'll keep adding pics as I go.
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Link to the pics.
 
Very nice. Perfect size brisket too.

So do you usually go heavy with the peppers? It looks like a lot of rub. I no the long cook tames the heat a good deal.
 
Originally posted by Tom Chips:
Very nice. Perfect size brisket too.

So do you usually go heavy with the peppers? It looks like a lot of rub. I no the long cook tames the heat a good deal.
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Tom, I agree the long cook tames it some. Yeah I went with some xtra pepper on this one. Also added a few other things, here's the recipe. It's on there thick. Used the whole shebang on the packer. Hoping my lips tingle pretty good when eating it.
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2-3 TBS DC Kosher salt. I used 3 but adjust for your own taste.
1 TBS Telicherry corns or any black pepper corns you have
1 TBS White pepper corns
2 tsp Sichuan pepper corns
2 tsp Aleppo
1 tsp Green corns
1 tsp pink corns
1 tsp woosty powder
1 tsp parsley
1 tsp oregano
1 tsp lawry's seasoned salt
1 TBS gran garlic
1 TBS gran onion
 
About another 15 min on the flat yet. Point cut into cubes for burnt ends for the work crew. 4 fatties done, and looking for something else to throw on. Guess I'm done soon. I was eying up my Tri-Tip that has been wet aging for 2 weeks tomorrow. But I din't grab it. That will be Sundays dinner. Guess it's almost time to pop that first top.
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EDIT: The flat is done and resting.
 
So do you usually go heavy with the peppers? It looks like a lot of rub. I no the long cook tames the heat a good deal.
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Look at my dyslexia, ha! I was killing time at work, and didn't even catch this till I read the reply later. Oops.

Hope they turn out good. I know I will need to place an order with Penzeys again soon. I might order more of a variety of pepper this time, ie Aleppo, green, etc..
 
Originally posted by Wayne Truelove:
Oh yea....just saw the pic of the burnt ends....cool down and vac seal...buy some dry ice and sent to me!!

Great job man!
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Not a fan of point meat as most of you know. I did keep some of the 50/50 meat/fat cap pieces off the point seperate in that pan to the left of the first 2 burnt ends pics. Lat pic of the ends, they were in my tummy. Mmmmmmm Beef bacon.
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Slowly becoming a small fan of point meat. Don't get too exicted though, Baby steps.
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Everything is done and all I have to do is cover the pan of B ends with some foil once they cool down, and put in them in the fridge. Everything else is very cold about now. It's been a fun, long day. Started out with a shower and a very nice ride down on the Harley to MD for a pit beef sammie for lunch. Been cooking since I got home at 3:00PM EST. Chris A, thanks for letting me play here.
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Beans Man!
 
Hehe Bryans pale rub
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Looks strange with no brown sugar or chilis. I was hoping you would add the rub ingredients. I adapted my normal rub today, using the white/pink/green and black peppercorns instead of just black. I like the taste and aroma of the mix, we'll find out tomarrow what it tastes like cooked. I'll get some photos of my brisket up soon, along with the butts. Its funny how your brisket has the same type of sticker on it and were like a thousand miles apart
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P.S. I have some of that woosty powder too, but I'm afraid of it, the first time I smelled it I think I burnt my nostrals
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Brandon
 
Hey Bryan, great minds think alike. On the way home from partying at Ed. C's tonight I told the SO to pull into our local supermarket. I go in and come out with a real nice 10 lb. brisket that I'm going to rub down tonight and put on around 6:00 a.m. tomorrow morning for dinner. None of that high heat bull-schmidt for me, low and slow baby, the way he intended it to be, 225 grate my friend. Not sure what I'll smoke her over. I'm thinking red oak and cherry.

Great pictures!
 
Originally posted by LarryR:
Hey Bryan, great minds think alike.
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Of course they do.
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Sounds like a great cook you have planned. I'm really stuck on the low and slow till the flat reaches 160º then foil and blast the heat. Been cranking out some DAMN! good briskets with this method. I'm ready to do the Comp thing next year.
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for a reality check. I don't use sugar on/in my rubs for brisket these days and I hate gobs of sweet BBQ sauce on my meat. LOL! Why even bother right?
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I don't use sugar on/in my rubs for brisket these days and I hate gobs of sweet BBQ sauce on my meat. LOL! Why even bother right?
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Bryan,
I'd love to try your, I'm calling it "pale" rub next time I do a brisket, but I think it was mentioned before somewhere, that it was kind of a "radical" rub. And probably wouldent be appreciated by typical bbq judges.
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I am a pepper fan though, and often don't use salt on things my family does, just a few twists of pepper for me please
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I think your on to something...
btw, sweet tattoo.

Brandon
 
Originally posted by Brandon A:
sweet tattoo.

Brandon
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I'm going WAY! off topic here, please forgive me Chris A. Brandon, I got to tell you about the Tattoo. The Kid that did it is a real talent. It was done in an Award winning Tattoo studio here in Lancaster PA if you can believe it.
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I just wish I could get someone to take a good pic of it to post on just how good it really is. Not for my sake, but for the artist Ben who did the work. Because if that was done, you'd be able to see how perfect all the lines are, and his shading work is so over the top and first rate. If you ever come into these parts of PA, his name is Ben and he works at Transending Flesh in Lancaster PA. He is a very gifted artist. And he'll do my next one. A clown of some sort, of course.
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Originally posted by Wayne Truelove:
Ok...let's take a vote....who thinks Larry will really be up at 6am! lol

Jusk picking man!
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You F-ing crack me up man!!!! That's so funny I think I'm going to pi$$ myself from laughing so hard. Somebody stop him.
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I spit my beer all over the monitor, you Kill me DUDE!
 
Did I say 6:00 a.m.? I meant 12:00 p.m., LOL!!! Ed C. and I had a great time tonight, but tipped just a few too many. Did get the brisket rubbed down though and I'm toying with the idea of going out and getting my WSM/Stoker all setup so all I've got to do in the a.m. is drag my *** out of bed, pop the 3 Advil that will be sitting on my nightstand (got to love a SO who knows you so well), light my fire, put my brisket on set the Stoker and drag my *** back to bed until she hits 165.
 
First off, Chris is not going to spend the day mad at us for being a little intoxicated on saturday and wanting to chat
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Secondly, I wish I could take that photo for you Bryan. We have a Canon Rebel XTi, and on Monday our new Rebel XSi will be showing up. Really great cameras for the money.

Thirdly, I have a funny feeling that my Maverick will be waking me up in the morning. You guys know that feeling..beep beep beep, ***....oh yeah I'm smoking something
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/emote puts a quarter in the slot, thanks Chris
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Brandon
 
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