SmokyThePandaBear
New member
Saw an 11# Prime Packer at Costco for $3.69/lb so I decided this is my time to shine.
I have a Model 2 so no matter how I messed with the geometry, I had to split it into point & flat if I wanted to avoid touching the sides of the smoker.
Timeline:
Last night:
- Split, trimmed, dry rubbed
Dry Rub:
Both applied after anointing the glorious chunks of meat with some Caaaalifornia Olive oil
On the Point:
Miller's Dry rub (https://millerssmokehouse.com/collections/edibles) from my local BBQ joint when I lived in TX
On the Flat:
My own "Texas Masala" which frankly I don't remember the proportions since I made it many moons ago but it's heavy on the kosher salt & coarse black pepper, and also has chili flakes, cayenne, cumin, coriander, and turmeric. Spicy and exotic.
Wrapped 'em in plastic and left overnight in the fridge
7:45am Today:
Into the Model 2, cold. Cranked it to 250º
Placement:
- Point on the 2nd from bottom shelf, fat-down
- Flat on the 2nd from top shelf, fat-up
Wood:
Used 6.5oz of post oak
- Foil boat + foil in bottom of firebox with small pen holes poked where the actual holes are
Water Pan:
Actually forgot to add it… probably should have just left it be, but first brisket jitters got to me. So I opened her up. It was early, so I got a face full of smoke, but meats were only at like 65 degrees or so. May have caused combustion. If I wind up with a sooty brisket at least I'll know why.
Temp. Monitor
One probe in each cut. Using a Thermoworks Smoke with 2 of the straight probes as come with the ThermoWorks DOT.
First Update
It's 10am, 2:15hrs in and the flat is at 174º, Point is at 152º. I guess I've more or less hit the stall on the flat, but it is still rising, just slower relative to the point. The flat is pretty thin.
I plan to pull the flat at 195, the point at 203.
Updates to follow.
Also, fun note: I'm doing this in an apartment on maybe a 5ftx7ft balcony with a box fan set up. It better turn out well cause I'm going to have to bribe my neighbors in smoked meatstuffs to keep the peace!
~Jon
I have a Model 2 so no matter how I messed with the geometry, I had to split it into point & flat if I wanted to avoid touching the sides of the smoker.
Timeline:
Last night:
- Split, trimmed, dry rubbed
Dry Rub:
Both applied after anointing the glorious chunks of meat with some Caaaalifornia Olive oil
On the Point:
Miller's Dry rub (https://millerssmokehouse.com/collections/edibles) from my local BBQ joint when I lived in TX
On the Flat:
My own "Texas Masala" which frankly I don't remember the proportions since I made it many moons ago but it's heavy on the kosher salt & coarse black pepper, and also has chili flakes, cayenne, cumin, coriander, and turmeric. Spicy and exotic.
Wrapped 'em in plastic and left overnight in the fridge
7:45am Today:
Into the Model 2, cold. Cranked it to 250º
Placement:
- Point on the 2nd from bottom shelf, fat-down
- Flat on the 2nd from top shelf, fat-up
Wood:
Used 6.5oz of post oak
- Foil boat + foil in bottom of firebox with small pen holes poked where the actual holes are
Water Pan:
Actually forgot to add it… probably should have just left it be, but first brisket jitters got to me. So I opened her up. It was early, so I got a face full of smoke, but meats were only at like 65 degrees or so. May have caused combustion. If I wind up with a sooty brisket at least I'll know why.
Temp. Monitor
One probe in each cut. Using a Thermoworks Smoke with 2 of the straight probes as come with the ThermoWorks DOT.
First Update
It's 10am, 2:15hrs in and the flat is at 174º, Point is at 152º. I guess I've more or less hit the stall on the flat, but it is still rising, just slower relative to the point. The flat is pretty thin.
I plan to pull the flat at 195, the point at 203.
Updates to follow.
Also, fun note: I'm doing this in an apartment on maybe a 5ftx7ft balcony with a box fan set up. It better turn out well cause I'm going to have to bribe my neighbors in smoked meatstuffs to keep the peace!
~Jon
