John Henry Texas Brisket rub meets Wallyworld Packer.

SouthernSmoked · July 25, 2011, 04:48:46 PM

After talking to one of the coolest guys on the Bradley Forum the other day, he conviced me to go to Wallyworld and check out the Packer that they carry.

So here it is...Wallyworld Packer!!!

start my preparation process the night before I want to smoke the brisket. First, make sure you have plenty of work space and a clean area to prepare the brisket on.

Using a sharp knife and be careful. The brisket should have fat on it no more than 3/8 inch thick. Thicker fat will not allow the smoke to penetrate into the meat located under the fat. If the fat is too thick, trim it down until you reach the 3/8-inch thickness. NOTE: I always determine which way the grain is going and then I will cut a small piece off across the grain.

This packer has a thick fat cap, so I will trim it down to about 3/8 thick.

After trimming the brisket, I rub the brisket down with mustard. The mustard creates a sticky surface on the meat for the rub to stick to, and it also adds a great flavor when combined with the rub. Massage the mustard into every portion of the meat, including the fat, so that it covers the brisket nicely.

After fully covering the brisket in mustard, apply the rub on the brisket. I'm using John Henry Texas Brisket Rub.

Remember to take the brisket out of the refrigerator one hour before you want to put it on the smoker. Place the brisket fat side up on the smoker. The fat will release oils into the brisket to help keep it moist while cooking.

After 4 hours I opened the door to inserted my Bradley Digital Thermometer into the brisket...

Whoops my neighbor is knocking at the door will continue in a little bit.

mikecorn.1 · July 25, 2011, 05:20:43 PM

Tell your neighbor that you're a Lil busy right now doing something very important. ;D

SouthernSmoked · July 25, 2011, 05:34:48 PM

I'm back neighbor just wanted a plate.

Will remove the once it reached 195-197f degree.

Looking Good!!!

I will use a mop sauce to baste the brisket while it is smoking. This will keep the outside of the brisket moist and tender. I decided to use "Gunshot Sauce".

Once my packer reaches 195f I pulled from the smoker and wrapped in a double layer of foil.

Rolled up tight!

If you look real close you will see that I took that bundle of joy and inserted into a second warmer bag.

Nice little bundle...

Now that's what I call a FTC. I will let this rest in the cooler for 4 hours.

macsfire · July 25, 2011, 06:00:16 PM

Thank's for the detail's that really looks good. I just purchase some John Henry's Mesquite rub can't wait to try that.

SouthernSmoked · July 25, 2011, 06:15:34 PM

After 4 hours and in time for dinner...

Now to let this rest for about 15 minutes before slicing.

After 15 minutes...

This beauty was ready for trimming.

Now for the test...

Now that works - A+

All plated and looking good. Now it's time to ring the dinner bell.

Com'n get it!!!

GusRobin · July 25, 2011, 06:29:48 PM

That looks good, real good. I have the same knife. Now take some of the point and make some burnt ends.

SouthernSmoked · July 25, 2011, 06:44:57 PM

Quote from: GusRobin on July 25, 2011, 06:29:48 PM
That looks good, real good. I have the same knife. Now take some of the point and make some burnt ends.

Thanks Gus. I love the knife it's great for cutting paper thin slices.

Burnt Ends coming soon at a computer near you.

PS: Actually made some today.

ghost9mm · July 25, 2011, 06:45:34 PM

Now I guess you know that you have to share......please.pretty please...nice job my friend.

Chili Head · July 26, 2011, 01:34:48 AM

Nice job! That looks like perfection to me!
I use John Henrys as well, that's good stuff huh?!

Sent from my iPhone using Tapatalk

Smokeville · July 26, 2011, 05:02:20 AM

Hi SS!

Looks great!

Question: where did you get those red meshed mats you are using? Are they like frogmats only more robust?

Thanks, Rich

Caribou · July 26, 2011, 05:24:34 AM

Great job!
Thanks for all the pictures :)
Makes me want to make one, too.
Carolyn

SouthernSmoked · July 26, 2011, 05:37:56 AM

Quote from: Smokeville on July 26, 2011, 05:02:20 AM
Hi SS!

Looks great!

Question: where did you get those red meshed mats you are using? Are they like frogmats only more robust?

Thanks, Rich

Someone here sent me these and if I remember correctly he got them at Allied Kenco... http://www.alliedkenco.com/121.aspx

Tenpoint5 · July 26, 2011, 05:55:36 AM

That is one good looking Brisket thats for sure!! Nicely done my friend.

muebe · July 26, 2011, 07:53:53 AM

Wow! Excellent job Mark! I will take a plate and a extra salad wedge ;)

MidKnightRider · July 26, 2011, 08:31:27 AM

Looks great, I'll have a leftover sandwich! :)