Brisket packer!!! first time

newegger169

I have a 15lb packer I jus put on an curious the temp I should be running an for how long? I have always done just flats an cooked at around 225 until it 195 then ftc it. 

lewisj82

Pretty much exactly what you're used to doing. Hour to an hour and a half per pound. 

buzd504

At 225, that's going to take forever.

newegger169

Well it's been more around the 275 area 

Ladeback69

newegger169 said:

Well it's been more around the 275 area 

That's close to about a pound an hour.  Start probing at 195 and take off when it probes like butter all over.  The point will probably probe like butter before the flat, but don't worry it can handle a little longer tell the flat is ready.  Good luck and looking forward to the pictures.

mshump

275 will be fine. Good luck !!

newegger169

It cooked way to fast I don't kno why!! Had about 5 hours left for 1hr a lb. but it proved like buttah so pulled it off.....