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1st packer cut brisket questions

billyraybillyray Posts: 1,144
edited February 2012 in EggHead Forum
Where do you put the meat temp. probe in a packer cut brisket? The flat or the point, or does it matter? It's 13 lbs., I'll be cooking @ 250, how long of a cook should I plan on approximately, if I'm going to take it off at 205 degrees internal?
Felton, Ca. 2-LBGE, 1-Small and waiting on a mini

Comments

  • Put it in the flat. The point will be hotter.
  • I put the probe in the biggest part of the flat.
    Time is always different for me. I shoot for a dome temp of 300 and it takes about 10-12 hrs for the that size. 
    Be careful, man! I've got a beverage here.
  • walleyvwalleyv Posts: 147
    I cooked a 8 lb'er last night with a dome temp of 350.  When the internal meat temp reached 160 I wrapped it in foil and did not check the internal again.  Instead I used the fork test for tenderness and after 5 1/2 hours pulled the brisket off and wrapped in towels and stuck it in the oven for 1 hour. My wife who is from west Texas and knows bbq said it was the best she had ever eaten.  I got this from a post started by eazye.  I would highly recommend this method.
  • R2Egg2QR2Egg2Q Posts: 1,656
    I aim for the thickest part of the flat. 

    If you're cooking at 250 (measured at the cooking grate), I'd expect anywhere from 15-20 hrs for a packer that size before it becomes probe tender.  I would focus less on 205 and more on a probe going into the thick parts of the flat with very little resistance.  Probably a good chance it'll be good at 205 but sometimes they need a little more time.

    Good luck!
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • I usually pull my brisket at 190 and foil for several hours.
  • GatoGato Posts: 766
    I cooked a 8 lb'er last night with a dome temp of 350.  When the internal meat temp reached 160 I wrapped it in foil and did not check the internal again.  Instead I used the fork test for tenderness and after 5 1/2 hours pulled the brisket off and wrapped in towels and stuck it in the oven for 1 hour. My wife who is from west Texas and knows bbq said it was the best she had ever eaten.  I got this from a post started by eazye.  I would highly recommend this method.

    I am doing a similar cook tomorrow. Probably with a little lower dome temp. Did you do any injection or add any liquid when you first wrapped with foil. I haven't decided on this part yet. I never have in the past before my egg.
    Geaux Tigers!!!
  • boatbumboatbum Posts: 1,273

    You can REALLY when that thing is done - amazing the change in inserting a probe that occurs.

    Cookin in Texas
  • walleyvwalleyv Posts: 147

    Gato,

    I did not inject the brisket or add any liquid when I wrapped it.  I've done a lot of slow cooks for brisket and those were ok, but after reading what eazye posted and following those intructions, I will always cook my briskets using that method.

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