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Turbo packer brisket?

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njl
njl Posts: 1,123
in EggHead Forum
I'm doing another Costco Prime (smallish) full packer for a friend.  I got off to kind of a later start than I would have liked, so I let the egg get a little warmer than previous ones.

This guy started off as 11.5lbs.  I trimmed just over 1.5lbs of fat off it.

I'm using the Carbon Lite again.  The numbers so far:

0:10 290F dome, 267F probe, 54F IT
1:00 295F dome, 245F probe, 103F IT
2:00 300F dome, 288F probe, 152F IT
2:50 290F dome, 270F probe, 168F IT
Foiled and returned to egg

I was kind of surprised it reached typical stall temp in just under 3 hours.  Based on previous cooks, I'm guessing it could be done / ready to FTC in just another hour or two.
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  • njl
    njl Posts: 1,123
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    I can't believe this thing's done already...4 hours total cooking time.  It's foiled and in a cooler now.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Never seen one cook that fast at those temps. Usually 30 min per lb at 325-350 with the foil crutch. Speedy. 
    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 32,347
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    I would offer a comment but there are no new lessons learned here.  Trust it probed well...
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • njl
    njl Posts: 1,123
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    Probed well.  After 2 hours in the cooler we separated the point, tasted a few bits, and I took enough off the flat for our dinner.  The point was small, so I didn't want to take "my fee" from that.  The rub used was from a local BBQ place, and I'd have been happier with dalmatian rub.

    It's funny...because I was worried about having it ready in time for dinner.  It nearly made lunch.
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  • njl
    njl Posts: 1,123
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    It occurred to me, there were two things I did different this time (picked up from some of the instructional videos people have posted in other threads).

    1. I let this one sit out (covered with foil in a foil roasting pan - how I store them overnight in the fridge after applying rub the night before a cook) in the kitchen for about an hour before starting it on the egg, and from my logs, it started out about 7F warmer.
    2. I put a chunk of oak directly under it on the cooking grid.  That's supposed to cut down on pooling on the top side...and this one seemed a bit long for the grid (and grid zone protected by the platesetter) anyway, so it's a way to raise the middle and make it fit better.
    I don't know if either of those made much difference, or if it was just a "fast cow".  Seems like either could have contributed.
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