First Packer Brisket (pics)

fence0407

Went with a 13lb choice packer. Seasoned with S&P and Dizzy Pig Cowlick. On the egg at 9pm with hickory and cherry for smoke. Got the cyberq dialed in at 250 with the maverick keeping track. Decided to do fat side up:
After 1 hour:

PASmoke

You're in for a long, great night. I'm jealous! Keep the updates coming! 

fence0407

PASmoke said:

You're in for a long, great night. I'm jealous! Keep the updates coming! 

Thanks! I'll do my best with the updates. Got a stack of cold beer to help. Currently got the internal temp at 140 after about 2 hours:

mahenryak

Looks like you are well on your way!  I am a little jealous.  I love brisket cooks.

fence0407

mahenryak said:

Looks like you are well on your way!  I am a little jealous.  I love brisket cooks.

I had some success with a brisket flat and wanted to give the full packer a shot. One flat I did came out really dry and ended up in chili, which was delicious haha. 

fence0407

Hour 3:

Smokehouse33

Can't wait to see the end result! Cheers!

fence0407

Smokehouse33 said:

Can't wait to see the end result! Cheers!

Thanks! Cheers to you!

fence0407

Looking to have this served for lunch tomorrow around 12pm. Wondering if I should wrap in foil at 160? Currently sitting at 149 after about 3.5 hours. Thoughts @cazzy ?

mahenryak

If you do end up wrapping then you can safely FTC for four to six hours.  Or if you have a 140 warmer oven you can go that route.  So, it would give you more control given your time constraints and you are not risking anything by wrapping.  My $0.02, in case you don't get a reply tonight from cazzy. 

Edit: If you do choose to wrap and go the FTC route, be sure to let it cool at room temperature, naked, for at least 30 minutes prior to FTC so it doesn't continue to cook. 

fence0407

mahenryak said:

If you do end up wrapping then you can safely FTC for four to six hours.  Or if you have a 140 warmer oven you can go that route.  So, it would give you more control given your time constraints and you are not risking anything by wrapping.  My $0.02, in case you don't get a reply tonight from cazzy. 

Edit: If you do choose to wrap and go the FTC route, be sure to let it cool at room temperature, naked, for at least 30 minutes prior to FTC so it doesn't continue to cook. 

Huge help..much appreciated! Think I'll go ahead and wrap in foil at 160 and then set another alarm for IT around 190 and start checking for "butter" tenderness. 

Ladeback69

Looking good.  I did a 9.5 a few weeks ago and was done in about 9.5 hours at 250 to 265.  Not sure when you need it, may be done before noon.  I have FTC'd a few for 6 to 7 hours no problem.  Diffently let it set out for 30 minutes before your cut it.  I love brisket.  I look forward to you finishing shots. 

fence0407

Ladeback69 said:

Looking good.  I did a 9.5 a few weeks ago and was done in about 9.5 hours at 250 to 265.  Not sure when you need it, may be done before noon.  I have FTC'd a few for 6 to 7 hours no problem.  Diffently let it set out for 30 minutes before your cut it.  I love brisket.  I look forward to you finishing shots. 

Thank you sir. Kind of new territory here for me. Good to know ab the FTC for that long. Would rather have it finished early than have the crowd waiting. 

SGH

Standing by for the finale.

fence0407

7 hours in and we've hit 160. Wrapped in HDAF and back on the grid.

SGH

Looking good brother. Still standing by.

fence0407

@SGH at 10 hours in we've hit 190. Checked for tenderness and still a little tough in a few spots. Back on the egg for a little while longer! 

Terrebandit

Getting any sleep?  LOL. Most of my brisket so are taken ino the low 200's for a final IT

lousubcap

If you need the long duration FTC, pre warm your cooler with hot water and toss some towels in the dryer.  Then double wrap in HDAF, (after the 20 minutes or so sitting on the counter) toss in the cooler, fill the void with the towels and close the lid.  Good to go-

fence0407

Terrebandit said:

Getting any sleep?  LOL. Most of my brisket so are taken ino the low 200's for a final IT

Who needs sleep? Lol...yeah I just checked it at hour 11 and it still needs more time. Luckily we are close and should still have time to FTC.

fence0407

Thanks @lousubcap! I think I will take your suggestion and try to heat the cooler and towels during the resting period. The smells are amazing..I think this is gonna turn out good! More pics to follow!

fence0407

A little over 12 hours in and the IT dropped to 189. Still have it wrapped in foil so I bumped the egg to 260. 

mahenryak

Don't worry about the drop in temp. but I wouldn't hesitate to bump the temp up some more.  275F will not hurt a bit.  Many will go even higher if pressed for time, say 300F or more, since it is wrapped. 

DoubleEgger

Roadpuke0

Don't leave us hanging??

fence0407

14.5 hours! Resting now before we slice

Cookinbob

Looks good! I usually cook at about 275-280, they go a lot quicker!  I was thinking you would be done at 6 AM and had gone to bed!

LKNEgg

Great looking slab of meat!   Nice work

fence0407

Sliced..unbelievable! 

lousubcap

Great result right there.  Enjoy the eats.  Nicely done.

fence0407

lousubcap said:

Great result right there.  Enjoy the eats.  Nicely done.

Thanks! Might become a birthday ritual. "Birthday Brisket"