14# Turbo Packer 6-hour cook

greenenvy

As mentioned in this thread, I picked up a large packer for what would be my largest, and quickest, brisket attempt. I had planned to prep it Saturday night so I could get it on the egg early Sunday, but when I went to do that, I realized it was too large to lay flat in the fridge overnight, so I ended up having to prep it Sunday morning. Basically, just a minimal trim and a good bit of Salt Lick rub.

Started a bit later than expected on Sunday. Around 10am I dumped almost a whole bag of Royal Oak and two big chunks of hickory into the egg, and quickly got it started with a heat gun (I'm liking this technique).

Then, around 10:30 I found out the packer was a bit too large for the egg as well, but managed to bend it into place, and stuck a probe into it. Egg was around 350ish at the time, so I dialed it back a bit.

After a couple of hours, I was beginning to grow concerned about the lack of a drip pan due to all the white smoke billowing from the egg. It only faintly smelled of hickory, so I assumed a good bit of it was from fat hitting the PS. Opened it up to take a look and noticed that the meat had finally shrunk enough to lay flat, and also that leaving it open long enough to place a drip pan at this point would likely result in a raging grease fire, so I left it.

Six hours in, around 4:30, the IT was reading 190 so I went ahead and yanked it. FTC for about 2.5 hours, and here are the results:

First, the flat-

And here's the point:

Overall, I'd give it maybe a 7/10 for flavor, compared to my best.  I'm happy to be getting a smoke ring, which I'd never gotten with my electric. But this was just about the fattiest brisket I've ever made. You can see it puddling on the board, and that's after I paused a few times while slicing to sop some of it up with paper towels.

I'm hoping this was either due to the lack of a drip pan causing it to steam in its own blubber, or just this particular packer. Next time I think I'll go a bit smaller, trim a bit better, and use a pan.

No reservations, however, about doing the turbo-style cook again. This will likely be my new technique if I can get it dialed in. Overall, temps were around 300-350 for the first couple of hours, then around the 225-300 range for the last four hours or so.

Did experience about a 2 hour stall midway, around 178 IT. During this time the egg temp came down a bit as well, so I upped the airflow to get it back up north of 250.

Thoughts on how to improve on my next attempt are always appreciated.

Dyal_SC

I give it a 10 outta 10 for appearance! Looks outstanding!

Chubbs

I have to agree with my fellow Columbian, @Dyal_SC. Looks great. If you change anything, jyou might ust throw a foil pan in on your PS to catch some drippings. I have started adding a little liquid in the pan on my big cooks, as is a very little. This is simply so the drippings don't burn since the PS is hotter than a low and slow. Looks great though, well done.

Chubbs

Also, how spicy was that thing? Salt Lick will light you up. I put a ton on the first yard bird I cooked with it and I put down about 14 beers during dinner....

CowtownEgger

When cooking low and slow or even a long 6 hr cook like this one, is it ok to add water to your drip pan to add moisture to the egg?

Awesome looking brisket btw!

greenenvy

Thanks for the comments guys.

@Chubbs I tend to fear saltiness over spiciness with Salt Lick. I have a pretty high tolerance for heat, so the only thing I really notice spicy-wise with this brand is that whatever kick it has is more of a black pepper (vs. red).

What's you're preferred rub for brisket?

Chubbs

greenenvy said:

Thanks for the comments guys.

@Chubbs I tend to fear saltiness over spiciness with Salt Lick. I have a pretty high tolerance for heat, so the only thing I really notice spicy-wise with this brand is that whatever kick it has is more of a black pepper (vs. red).

What's you're preferred rub for brisket?

I usually go salt and pepper if in hurry or sometimes I make homemade with the standard Q ingredients (S, P, Onion powder, garlic powder, etc). Occasionally I throw Bad Byron's on. That is my go to all purpose run it seems. Salt lick is good though.