17 lb packer trimmed on the go...

Oldboy

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Starting at 220 over night, apple chunks under the grease pan with Rec Tec perfect mix...

I expect to pull it and move to warming drawer at 1500 ish tomorrow for dinner and company. Over kill for 4 people in these times, but leftovers are bound to be good! Finishing my wine watching it start before bed.... 02043370-EEF9-4BE5-8A42-3E6B2AEC74DF.jpeg
 
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Oldboy

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4:30 ish and don’t forget the wine like last time..:ROFLMAO:

Currently at 148. Just love checking progress while still in bed!

waiting for the stall to wrap it...
 

Ruwallydog

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I would have to agree on the smoke ring. Doesn’t make sense, based on your temp and time in the smoke before wrapping.
 

GMT

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Agree on the smoke ring as well. Here's mine from last weekend on my 700 with the Rectec pellets. Brisket.jpg
 

Oldboy

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Wow! What a difference! Do mind sharing your cook temp and duration? While I didn’t have much of a smoke ring, the taste was great!

thanks!
Lou
 

GMT

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Happy to share. I cooked at 225. Put it on the Bull at 11pm. I had dry brined it the night before then put the rub on right before it hit the smoker. Went on cold, initial temp was probably about 37 or so. Finished at 203 degrees about 4:00pm the following day so about 17 hours total. I did not wrap, just cooked through the stall, although the general consensus is that all the smoke is absorbed in the first few hours anyway. As long as yours tasted good, that's all that really matters!
 

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