16lb Packer

[NativeRoots]

I picked up 16lb'r for a good price. I rubbed it down with my last of Zacks brisket rub and hit it with extra paprika. I do not trim off any fat what so ever.. It'll just melt off like butter anyways when done.. It'll be smoked over oak chunks and lump coal only. I'll start it on Sat. morn/afternoon-ish and it'l be ready by Sunday lunch.. I use a charbroil offset barrel smoker, not a gator, but it' s like a woman..

What is a good mop recipe ya'll use? Thanks fellas..

[oldschoolbbq]

IMHO , if you cover it in S/CBP generously,put it in that chamber at 229*F and leave it shut so the heat can push the juice(melted fat) into it,you'll have a winner in about 24hrs.
Just let it go,watch the temp.(surely you have a probe therm.) , and when she hits 195*F to 200*F IMT,jerk it out and enjoy some of the best Q around.
Why ruin a good Brisky bt putting anything "mop"on it The taste of the meat should shine,not something that makes it taste different If you want a different taste sensation,add the sauce at the table
Whatever you do,do it...

[oldschoolbbq]

Hmmm...Why cover the taste? S/CBP is all beef needs!A mop is useless to me;opening the lid of my smoker lets out a lot of moisture and extends cook time,this is Low-n-slow cooking , so let it be.
be and in about 24hrs. you'll have a beautiful looking and tasting hunk of goodness.The sauce is to be used like ketchup,only if it needs something.
If you can,keep it in the smoker for the WHOLE cook(probe therm. needed here)to give a better Bark. I know,that is a lot of work and time,but for good "Q" you need to walk the narrow road.Keep temps under 225*F and LEAVE IT SHUT
Hope this help sand remember to>>>

[NativeRoots]

Sweet! Thank all. I agree, I mostly do salt and pepper only. I just had wanted to do something a bit different this time. But I agree, there's nothing like a good ol texas salt and pepper smoked brisket.. Yumm.. Thankx again all and New Country once again, I appreciate the recipes..

[NativeRoots]

Put on at 11am. Maverick operational and temps holding well. I picked up a new bottle for my bernzo.. Watch out coals.. I use the minion method but like to put only 3 lumps lit to the side of the unlit coals in the firebox, this will allow it to slowly spread and heat up. It should keep a steady cookin' temp for 4-6+hrs. Of course I'm using a cheapo pit, but it'll cook w the best of them..

Beer poured and good reggae tunes jammin'..

[NativeRoots]

3hrs in.. still goin' good w one load of lump oak and oak chunks..

[ChileFarmer]

You got it going on. I like it. Waiting for the finish. CF

[MEAT]

Making any sides to go along with your meat?

[NativeRoots]

Thanx all.. Here we are the next morning. Maverick woke me up at 7 tellim me my fire has dropped below 2. As of 11, it'll be on for 24hrs str8. I went ahead and put it in foil pan and lightly tented. Man it has a great bark and already tender. It'll go til it reaches 195

Sides are smoked pinto beans, coleslaw, and my gal loves mac&cheese..

Thanx for stopping by all and thank you all again for all the help and support!!

[bowhnter]

That's gonna be good

[NativeRoots]

Total cook time was 27 hrs.. It's pure butter. Melt in the mouth holy goodness. Delicious bark, fat smoke ring, and unreal juicy meat. Everyone said it was my best yet.. Fat side was down and I njoy it this way better, I will not go back to fat side up. Makes meat ugly imo, and ruins the bark & texture. Pulled at 195 and rested for 2.5 hrs..

[NativeRoots]

Few more..

[NativeRoots]

Last few..

[Gizmo]

You're killin' me with all those good lookin' pictures! Good job NR! I've got a 12.5lb packer in the fridge. I'm gonna try it fat side down this go a round.

[NativeRoots]

Thank ya, it's so good. Best I've smoked yet.. This one is going to be hard to beat.. I'm practicing for my bro's wedding in a few months, and I am very happy with this brisket..

A few thoughts I have now..

I like smokin' with fat side down the best now, I won't be goin' back to fat side up ever. What was I thinkin'. The rub getting all messed up, crazy grill marks, drier meat, and not as buttery melt in mouth. I agree now, it seems the heat does push the melting fat up thru lean meat and constantly tenderizes it with oil and fat on top, and seems to give that buttery meat we oh so love... I've seen it and now I'm a believer. Fat side down.. fat between meat and heat is my new slogan.. IMO there's a big difference in flavor, texture and outcome of flavors. Very proud of this one!! Thanx again for all tips,especially fat btwn meat and heat..