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The only thing magnum pig releases smoke from the top and mine releases it from the bottom so I don’t know if that would work for me.. I’ve used charcoal at the bottom and wood chips.. and Smokai doesn’t recommend Chunks for some reason

It will solve the problem.. 😁 I’m happy

I’ve done this before but only with flats since my families small. This was my first time with a full packer..

Just a rest to break down collagen and more tenderness.. it was something I just wanted to try out. Full of flavor and juicy..

24hr process… 15 hrs at 225f until probe tender at 201it rested for 20 mins till 180it and did a Sous Vide rest for 9hrs at 154f… butter. Used a BFG with a Smokai 3L Magnum Generator

Yea it is upsetting but I really needed something convenient (pellet smoker) with the space for large cooks.. this will make it a beast though.. and I’ll only be using wood chips with the generator so I’m hoping for a better smoke flavor

Was pretty simple to get through the body.. I used a Carbide hole saw with a cheap drill.. used some tapping fluid and it went pretty good. Thanks brother !

I did this with a flat the other day.. I smoked it at 225 until about 165-170it and then I added tallow and wrapped it up and let it go til prob tender around 195-200it.. took it off let it cool to 175-180it and vacuum sealed it with the tallow and let it rest in a sous vide for 6 hours at 150…...

Just added a Smokai Magnum 3L Smoke Generator to my BFG going to be doing a full packer brisket over the weekend let’s see the difference… wish me luck🤞🏻