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1st packer cut brisket questions
billyray
Posts: 1,275
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, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
Comments
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Put it in the flat. The point will be hotter.
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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.
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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.
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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, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
I usually pull my brisket at 190 and foil for several hours.
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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!!! -
You can REALLY when that thing is done - amazing the change in inserting a probe that occurs.
Cookin in Texas -
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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