I cook Packers, lots of fat in them. I run my pellet smoker nailed at 225.
I keep it there till I hit 195-200 internal temp on my brisket. 12-16 hours.
Allot of fat cooks off, and goes in the grease bucket.
I have never competed or cooked for money, but I have cooked a truck load of meat. Mine always shrinks. Started paper wrapping my briskets halfway thru the cook. A little tip I stole from Aaron Franklin's in Austin. I still have tons to learn!
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CBOBO763
life NRA
Wish my shooting skills were as good as my BBQ skills.
I would have more to BBQ!
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