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Well it has been awhile and SWMBO is wanting a brisket for the 4th. I picked up a 10lb. packer and was curious as to how long you fellas thought it would take to cook at 250°-275°. As always thanks for the help.
PM sent that will answer your question and also contains a whole lot more info that you can do with as you wish. Enjoy the cook. The most fun you can have on the BGE.
Louisville; "indeterminate Jim" here. Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer!
The cow drives the cook and all that, but for best estimation purposes you'll have to see how much you need to trim. I had a 13 pounder that probably lost 3-5 pounds and she took well under 10, and I think closer to 8.5. That was probably very quick, and definitely less time than I estimated.
If you end up around 8 pounds on the egg, you could run anywhere from 8-12 hours, though likely not at or exceeding the higher end at 275. I tend to think if you hit within 2 hours of the time you allot, you can hold it just fine.
FWIW my last packer was probably about 10#. I put it on about 7 AM and it was done around 4 PM. Cook temp was around 255. you can see on the graph below it started to come out of the stall around 1 PM. Around 3-4, most of it was probing buttah and I declared victory.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
Comments
If you end up around 8 pounds on the egg, you could run anywhere from 8-12 hours, though likely not at or exceeding the higher end at 275. I tend to think if you hit within 2 hours of the time you allot, you can hold it just fine.
Best of luck.
Camp Chef 2xburner
Twin Cities, MN
my last packer was probably about 10#. I put it on about 7 AM and it was done around 4 PM. Cook temp was around 255. you can see on the graph below it started to come out of the stall around 1 PM. Around 3-4, most of it was probing buttah and I declared victory.