May do my first packer cut brisket this weekend!

A31unit · October 2015

My local butcher has a 14 lb choice packer.... I might have to buy it and try a rematch to the flat I did a few weeks ago. It was good but it could be better!! I'm also learning to relax a whole lot more and finding that all of the details and complex steps in a lot of egg cooks are not really necessary. Its done when its done.

What's best guess as far as time to put it on the night before for a 5pm dinner the next night. I haven't decided yet but im gonna go either 250 or 275 dome. No foil. I want solid bark. Thanks

Scottborasjr · October 2015

In my experience that might be a little too early unless you are planning on a long FTC. When I do a packer I typically put it on around midnight and it gets done between 3-5pm next day, and that's at 225°. With a controller.

feef706 · October 2015

@A31unit how do you plan to prepare it? I'm still working up to trying my first, my local Walmart had packers for $2.96 per lb, cheapest I've seen in my area, they all weighed between 11-12 lbs, $30ish range is ok in my mind for my first try, don't want to mess up a $50 piece of meat

Tinyfish · October 2015

I cook at 225f and I would guess 14 hours give or take a bit.

mahenryak · October 2015

On a side note, you might want to plan ahead and have something ready to arch it up in case it is a little too long for the grill. I use a fire brick wrapped in foil when needed. Others use rib racks or whatever they have on hand to achieve the same thing. After it cooks for a while you can remove it if you like as it will shrink.

A31unit · October 2015

Thanks for the responses. There are many opinions on the best temps to cook brisket. I read that 225 is low. I even read that 250 is low and will take an eternity to make it through the stall and got sold on 275 being the best temp.
My first brisket was a flat. It was a crazy cook and the IT indicated that it was done but the probing was a bit tough. I intially thought that it was a bit too well done but the more I think about it now I wonder if it was undercooked. Hmmmmmm

@feef706 I am going to wipe it down with yellow mustard and coat it with Meat Church Holy Cow rub. Your price is excellent. My butcher is almost $5/lb for choice packer

LKNEgg · October 2015

Did my first choice flat this past weekend with FB 200 and 6 lb took 10.5 hrs at 225. Probed like butter at 197, so we were done! I increased temp to 275 later in the cook because it was stalled for hours and was time to eat! Think I will up the temp to 250 is next. Results were awesome with just yellow mustard binder and course salt and pepper with hickory smoke.

Whatever you do I'm sure it will turn out great. Just leave the lid closed and enjoy the smell and cook!

Ladeback69 · October 2015

@A31unit, the last full packer I did was 11+ pounds and about 9.5 ponds after trimming. I started it at around 235 and by the next morning the egg was at around 250 and it was done in about 9.5 hours. I was an Angus prime brisket. When I have gone 275 it is usually about a pound per hour. I too put it on no earlier then midnight. Start get the egg ready between 10:30 and 11:00. I only foil if its getting close to dinner in a few hours and its at 170 or 180. Remember go by feel, wait tell it gets to190-195 is just a temp to tell you to start checking for butter. Good luck.

blind99 · October 2015

My two cents- 225 is a long overnight cook. It can be tricky to lock in to 225. Without a controller may be up all night messing with the vents.

A31unit · October 2015

I will be rocking a Flame Boss 200 and snoring. Zzzzzzzzzzzzzz

BIll-W221 · October 2015

Did a 13 pounder last week at 225, started at 11 PM and finished a 2 PM. FTC until 5 PM. Injected the flat with low sodium beef broth and foiled with some more beef broth after it hit 160. I used Black Ops and controlled the temp with a PartyQ. It was by far my best one yet. So moist and tender it was ridiculous !!

Image: https://us.v-cdn.net/5017260/uploads/editor/pt/6n3y34rdvl2e.jpg

A31unit · October 2015

Nice!

SmokeyPitt · October 2015

I would put it on about 16 hours before serving time at 225. When you get up in the morning you can bump it up to 250-275 if need be. If it finishes early you can FTC it for 4-5 hours. My guess is that it will be done in 14-15 hours.

May do my first packer cut brisket this weekend!

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