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Another prime brisket packer

njl
njl Posts: 1,123
in EggHead Forum
I found this one in the prime case at Sam's a few weeks ago and couldn't not buy it.  I've been wanting to not foil one, but not patient enough to get through the stall, so I'm intentionally cooking this one a little hotter than usual.  So far, it's the fastest cooking one I've done.

12.1lb Sam's prime full packer, trimmed nearly 1.5lbs.
Seasoned night before with dalmatian rub, then wrapped in plastic wrap.
Put on counter at 6:05am while I got the egg lit.

Started at 7am
0:00 270F dome, 48F IT
0:30 280F dome, 268F probe, 63F IT
1:00 290F dome, 279F probe, 94F IT
1:30 310F dome, 298F probe, 123F IT
2:00 300F dome, 302F probe, 147F IT
2:35 295F dome, 303F probe, 165F IT


image

image
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Comments

  • YEMTrey
    YEMTrey Posts: 6,835
    It's been awhile for me, gonna have to grab a briskey soon.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • njl
    njl Posts: 1,123
    3:05 290F dome, 297F probe, 175F IT
    3:30 285F dome, 289F probe, 179F IT

    This thing's still racing toward the finish line.  I was planning to cut the grass, but I'm almost afraid to ignore the thing for an hour.
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  • njl
    njl Posts: 1,123
    Seems to have finally hit the stall.

    4:00 275F dome, 276F probe, 179F IT
    5:12 260F dome, 259F probe, 177F IT

    Grass has been cut.  :)
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  • lousubcap
    lousubcap Posts: 36,791
    Always remember, "The friggin cow drives the cook."  In your temperature range I have seen 'em run from 0.7 hrs/lb to 1.4 hrs/lb to hit the finish-line.
    Most fun cook you can have.  Enjoy as I know you are. 
    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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  • njl
    njl Posts: 1,123
    Looks like I made it through the stall.

    6:03 260F dome, 256F probe, 177F IT
    6:42 285F dome, 274F probe, 181F IT
    7:00 300F dome, 287F probe, 184F IT
    7:21 300F dome, 290F probe, 188F IT

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  • njl
    njl Posts: 1,123
    7:54 290F dome, 289F probe, 195F IT - probed and flat was still kind of tough, point was like butter
    Repositioned probe...due to shrinkage, where it was was no longer the thickest part of the flat
    8:15 184F IT
    9:00 295F dome, 275F probe, 193F IT
    9:10 195F IT (again).  Looks really done this time.  Double layer foil wrapped, two towels, and into the 
    cooler with 2c boiling water.

    After nearly 2h in the cooler, I sliced it.  I guess it's more authentic BBQ with the hard bark, but I think I actually prefer the results with a foiling at the stall.  Another concern...there's virtually no liquid from the FTC foil to pack with the leftovers.
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  • njl
    njl Posts: 1,123
    image

    image
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  • JacksDad
    JacksDad Posts: 538

    It's beautiful. Good work! 


    Large BGE -- New Jersey

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