In order to make room for a 42lb roasting pig in our chest freezer, I pulled out a 15lb packer brisket and 30lbs of venison.
Venison was ground and made into 10lbs of jalapeno snack sticks and 20lbs of jalapeno/cheese summer sausage on Saturday and smoked on Sunday. Both turned out great!
Choice packer Brisket was trimmed on Saturday and smoked on Sunday in a 22” WSM. This was my 13th packer smoke since Christmas day 2019. I’ll just say it ranked 13th. Brisket will be cubed and tossed in a large pot of chili.
WRK test run with homemade char baskets.