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Finished my First Packer

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rossv1
rossv1 Posts: 114
edited August 2015 in EggHead Forum
Did my first brisket last night, it was a 16 pound packer. I was able to keep a somewhat stable grid temp of 230 for pretty much the entire cook. Put it on at 11pm last night and took it off once it reached an IT of 195 which ended up being around 3:15. FTC for 3 hours and dinner was served at 6:30. 

Everyone seemed to love it. The meat was moist and really good. I'm decently pleased with how it turned out for my first time doing a brisket or anything for such a long cook, but will definitely be doing another in the future, although probably a smaller flat instead.

I've got the point back on and am going to try to do burnt ends so depending on how they come out I'll post a pic of those also. 

Onto to the pics. Let me know what ya'll think. 






22 in Macon, GA - Large BGE 2015
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Comments

  • BIll-W221
    BIll-W221 Posts: 279
    Looks good to me !!!
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  • lousubcap
    lousubcap Posts: 35,666
    Great result- better to be lucky than good any day.  That said, you obviously  had a plan and executed.  Great attributes-age independent.  Congrats on the cook.  Feel free to share what worked and what didn't.  I value your opinion from one who is just now getting into the game.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Strong lookin brisky you have there!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SkinnyV
    SkinnyV Posts: 3,404
    edited August 2015
    Nice work.....looks a bit crumbly......correct me if I'm wrong. Meat quality can change that right away.
    I've done plenty that way, its just a tricky piece of meat with many variables. Great job out the gate, especially if you maintained that temp without a blower....I gave up on that.
    Seattle, WA
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  • Smokehouse33
    Smokehouse33 Posts: 185
    I just did my first packet as well! You have to do the burnt ends...they were a hit a lot my house!!! Soooo goood!!!
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  • SkinnyV
    SkinnyV Posts: 3,404
    Smokehouse33 said:
    I just did my first packet as well! You have to do the burnt ends...they were a hit a lot my house!!! Soooo goood!!!
    Whole reason to buy a packer.
    Seattle, WA
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  • rossv1
    rossv1 Posts: 114
    edited August 2015
    Thanks guys!

    And the meat does look crumbly, but I believe it was just from the knife. I started out using a serrated knife and it was tearing the it apart. Switched to a different knife and the it didn't seem to be quite as bad. 

    And yep @SkinnyV, was able to keep it steady without a blower or anything. Can't get myself to buy one. Lol
    22 in Macon, GA - Large BGE 2015
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