Carp210
New member
Started with a 10.58 lb choice packer. After trimming the hard fat and cap to 1/4 inch it was a little long to fit on one shelf so instead of folding it I cut a little off of both the point and flat till it fit. Cubed those ends and into the freezer till they firmed up then a double grind with my stand mixer. Made four 7 oz patties that will go onto the gas grill next week. No better flavor than ground brisket for a juicy burger.
I Injected the packer with a mixture of one can of low sodium beef broth, 2T of Accent and 1/2 stick of melted unsalted butter. For the rub I did yellow mustard and Jim Baldridge Secret Seasoning then into the fridge to hang out. Before it went into the smoker I coated all sides with lite coat Turbinado sugar and on the meat side I also put a lite coat of Montreal Steak seasoning. Final weight was 7.25 lbs.
Onto the smoker at 4:00AM, third shelf down and point end to the rear at a angle. Could have done second shelf but was a little too close to my fixed probe. I put fat side down with Auber probe into the flat and the Mav in the point. Pan of hot water and 6.35 oz of hickory in foil boats toward the front. Air temperature was 16 degrees so I started the cook at 250. At 9:30AM the Auber was at 167(flat) and Mav was 172(point}. I did not want to finish too early ( dinner planned for 6 to 6:30) so I turned the temp down to 225 for the remainder of the cook. At this time I sprayed a 50/50 mixture of Worcestershire sauce and water and not planning to open again till it's done. The wait is killing me.
I Injected the packer with a mixture of one can of low sodium beef broth, 2T of Accent and 1/2 stick of melted unsalted butter. For the rub I did yellow mustard and Jim Baldridge Secret Seasoning then into the fridge to hang out. Before it went into the smoker I coated all sides with lite coat Turbinado sugar and on the meat side I also put a lite coat of Montreal Steak seasoning. Final weight was 7.25 lbs.
Onto the smoker at 4:00AM, third shelf down and point end to the rear at a angle. Could have done second shelf but was a little too close to my fixed probe. I put fat side down with Auber probe into the flat and the Mav in the point. Pan of hot water and 6.35 oz of hickory in foil boats toward the front. Air temperature was 16 degrees so I started the cook at 250. At 9:30AM the Auber was at 167(flat) and Mav was 172(point}. I did not want to finish too early ( dinner planned for 6 to 6:30) so I turned the temp down to 225 for the remainder of the cook. At this time I sprayed a 50/50 mixture of Worcestershire sauce and water and not planning to open again till it's done. The wait is killing me.
