First Full Packer

[RSNovi]

Yes it did.  There was some familial discussion about start times so it was delayed a little bit. At 192, around 1100 hours this AM, I pulled it and gave it a nap in foil and a cooler. The folks said I did a good job and loved it.  I told them it was the smoker, not me.  And it was very succulent.

 

[DivotMaker]

Outstanding, Dave!  Glad it worked out well! 8)

 

[old sarge]

The smoker is the real hero provided the meat is good. I did not use a remote therm to monitor or second guess the SI. I did a check with a Thermapen and the temp it showed and that on the SI display were identical. It doesn't get any better than that.

 

[SuperDave]

Congrats Sarge and I'm giving extra credit points for the Correll plates! 

 

[nvw-ssv]

Looks excellent, Sarge.  I guarantee they did more eating than talking at that dinner table. 

 

[BedouinBob]

Looks outstanding Dave! What's not to like with brisket and mac & cheese!  ;D ;D

 

[old sarge]

Thanks all. It was a great get together. By the time I got to cleaning up the smoker I had to break out the pumice stone for the rack to remove the cooked on did bits.  All in all, a rousing success. And the Correll is 30 or more years old.

 

[es1025]

Dave, looks great. For brisket i go for a 250 temp as franklin recommends. Basic salt and pepper. I only do flats, cant get packers by me. I usually take to 190-195.