Holy packer! Nervous...

WWSis · September 2010

Well, I've been reading and studying up in prep for my first brisket cook. I got this 21" 12.67 lb choice brisket today - planning on cooking overnight tomorrow. Feel free to chime in with any lessons learned that are a must for my adventure! :laugh:

Little Steven · September 2010

Julia,

If you are going to inject it...do it outside :laugh:

Steve

WWSis · September 2010

Thanks steven :blink: Words to live by! :laugh:

Little Steven · September 2010

Julia,

I truth the best one I have done was injected. The kitchen ceiling is still stained but I would recommend it. I followed Bubba Tim's method but used a reduction of beef stock instead of a jus with some oil in it.

Steve

Little Chef · September 2010

Julia: Did you read Bubba Tim's brisket ramblings? He really spent years on his brisket projects. :blink:

http://www.bubbatim.com/Bubba_s_Brisket.php

Also, do yourself a favor...don't trim it!!! The fat separates easily after cooking, and works as a great insulator/protector during the cook. You'll do great! B) (Don't forget a drip pan!!)

Doug in Eggmonton · September 2010

One thing I learned from Bubba Tim at the Florida Minifest was that brisket comes in "bricks".

Tim was wrapping bricks in foil and putting them down in the middle of the grid until they were tall enough that the brisket would fold over them and fit whole in the egg.

That looks like a three brick brisket!!!

Good luck.

Doug

Little Chef · September 2010

:laugh: :laugh: Too bad we forgot absolutely everything for Tim to make his brisket! No injector, no jus, no NOTHING...a shame. But at least you learned the brick trick! :laugh:

LDD · September 2010

good luck with your cook this weekend...

Photo Egg · September 2010

You don't need the brick trick with an XL.
Can't wait to see more photos.
Darian

61chev · September 2010

On one that big if you have a thin side or corner put a little duble wrap foil under it to keep it from getting to done I learned this the hard way after burning 2 or 3 thin spots

MusicMan78 · September 2010

Here is a 13 lb packer I did recently...no bricks needed but I did foil the edges of the grill where the plate setter didn't cover. Used a foil turkey pan (trimmed a bit) with no liquid and some foil rolls under so it wasn't directly on the setter.

Mr. & Mrs Potatohead · September 2010

Julia:
I've only ever done one and it was smaller than yours.
I didn't marinate or inject and I don't remember how long it took, but I did it real slow (like 215 F.) I did the mustard and rub as Tim suggests and spritzed it with apple jack at the end of the cook.
It turned out real nice.
Good luck and have fun.

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Holy packer! Nervous...

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