Brisket question

Phatchris

First time doing a packer

10 lb choice

250 dome?

1.5hr lb estimate?

JohnInCarolina

250 dome will work fine.  It won't take 15 hrs though.  I'd plan for 10-12 and a buffer to FTC it.

Phatchris

JohnInCarolina said:

250 dome will work fine.  It won't take 15 hrs though.  I'd plan for 10-12 and a buffer to FTC it.

Cool thanks... Think I should go hotter to shorten the time or lower the temp to 225 and go overnight.... Ideally like it done by say 3pm

lousubcap

^^^ this-and if not progressing quickly enough as you get later into the cook you can dial it up to punch it home.  Just go with the feel in the thickest part of the flat-pay no attention to the point. Enjoy the cook and eats.

JohnInCarolina

Phatchris said:

JohnInCarolina said:

250 dome will work fine.  It won't take 15 hrs though.  I'd plan for 10-12 and a buffer to FTC it.

Cool thanks... Think I should go hotter to shorten the time or lower the temp to 225 and go overnight.... Ideally like it done by say 3pm

Do you have a controller to monitor temps overnight?  

lousubcap

If you don't want to over-night, then get the brisket on at around 5 AM with the dome (calibrated) in the 280-290*F range and you should see somewhere around an hour or less/lb.  But the friggin cow runs the show.

Phatchris

lousubcap said:

If you don't want to over-night, then get the brisket on at around 5 AM with the dome (calibrated) in the 280-290*F range and you should see somewhere around an hour or less/lb.  But the friggin cow runs the show.

Haha I hear that... 5am it is, no temp controller.... Is it necessary to trim or can I just throw it on... between point and flat?

lousubcap

Regarding trimming between point and flat, there is some hard fat there that won't render.  I would give the Aaron franklin brisket videos a look for the trimming and the pay-off video for slicing when ready to consume. 
Make sure that if any is overhanging your heat deflector that you foil protect it during the cook.  Shrinkage will likely help with that issue.  Have fun.

Phatchris

So I decided to go overnight low and slow... Put it on at 8 pm est 225 dome... No pit controller or maverick... Held steady till midnight so I went to bed... Woke up at 6 and checked, done temp fell to 180 brisket IT was 100-115.. Bumped temp to 275... See what happens

lousubcap

You should be fine-that's a great no controller cook to manage at those temps and not totally lose the fire.  All I can say is don't rush the finish-line.  

Phatchris

Cruising at 275 now... IT 135

Phatchris

Heavy winds and snow here today... Kinda wish I invested in a smokeware cap 

JohnInCarolina

So much for the suggestion this wouldn't take 15 hrs <span></span>

Phatchris

JohnInCarolina said:

So much for the suggestion this wouldn't take 15 hrs <span></span>

I also had it much lower than 250 overnight, it was 180 when I got up.

dieseldare

At 225 they take a long time.  I like 275.

Miked125

When testing for tenderness, do you probe the thickest part of the flat? IE before the point or the thickest part of the flat where the point is?