Got my hands on a 14.5 pound prime packer!

[DWCowles]

I see nothing wrong with it. It's beautiful!

[Smoking77]

Thanks DWCowles! It is quite purdy. I will say this, the bark was delicious.

[Huskee]

Thanks Iron Bulldog, but I'm a little confused. Isn't 195 usually a little low to pull? If you had a prime, shouldn't you have had to pull at a higher temp? Apologies for not understanding.

There's really no rule. Sometimes you'll find a Prime or Wagyu gets done a bit earlier, other times not. That's why we try to stress the facts that there's a variance from one cook to another and checking for probe tender is important.

[Smoking77]

There's really no rule. Sometimes you'll find a Prime or Wagyu gets done a bit earlier, other times not. That's why we try to stress the facts that there's a variance from one cook to another and checking for probe tender is important.

For a whole packer, at what temp should you start checking for doneness?

[Huskee]

For a whole packer, at what temp should you start checking for doneness?

Personally I would around 195. Once the probe slides in super easy in several places then I'd proceed with a couple hour faux cambro hold.

[Smoking77]

Thanks

[Iron Bulldog]

I did not pull the beef for serving i sliced it. The pull i was referring to was in the snap test that i do with sliced brisket. Sorry if my wording confused you.

[FlaBouy]

S & P...

Cut & Save...

Edit: Buy a bigger smoker.

Carry on.