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how to fit a large brisket packer in a large bge

GeezerSteve
GeezerSteve Posts: 29
in EggHead Forum
Hi all. I have a new (to me) large BGE. This gives me 18 inches across the grill - a little less lower down on a CGS adjustable rig. I read about how people are cooking the full 15 lb packers on their large eggs. The one's I see at Sam's are several inches over 18 inches long. How do you fit it in - trim fat, cut into more than one piece, or trim off and discard?

Absent a straightforward way to do this, I've been looking at doing a pair of packer flats (about 8 1/2 lbs each). They'd fit on a top and bottom rack in the AR.

Also, 14, 15 or 16 inch, aluminum or stainless steel pizza pan for drippings? I tried a recipe for bbq smoked meatloaf that I have done and loved on other smokers. I had trouble keeping the heat down as the shallow disposable pizza pan allowed too much of the grease to drip into the fire (egg is just slightly tilted).

Thanks for any help you can give.

Steve
1 lg bge
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    Drape it over something.  A rib rack, a foil wrapped brick.  Anything like that.  It’ll shrink and you can either remove, or not. 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,724
    theyolksonyou said:
    Drape it over something.  A rib rack, a foil wrapped brick.  Anything like that.  It’ll shrink and you can either remove, or not. 
    This.  Bend it like Bitterman.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    JohnInCarolina said:
    theyolksonyou said:
    Drape it over something.  A rib rack, a foil wrapped brick.  Anything like that.  It’ll shrink and you can either remove, or not. 
    This.  Bend it like Bitterman.
    As much as I’m tired of that bitter BS.  That’s funny.  Well played, John. 
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  • logchief
    logchief Posts: 1,431
    First off Welcome to the circus. 

    What @theyolksonyou said works fine.  I have a large also, I don't usually do a whole packer, it's just the two of us.  I get the smallest primes from Costco and take off most of the flat and just do the point for all the good stuff.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • Bentgrass
    Bentgrass Posts: 443
    I know it’s hard to see in this pic but I wrap a brick with foil and drape the brisket over it to make it fit.
    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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  • lousubcap
    lousubcap Posts: 36,765
    Welcome aboard and enjoy the journey.  Above all, have fun. 
    Endorsement for the above draping plan and then once the shrinkage takes over, drop on the grate.  I routinely cook 14 Lb (post-trim) on the LBGE using a foiled fire brick for the initial drape cook-time.  Whatever you do, just make sure anything outside your heat deflector is foil protected.  Also independent of that foil protect the thin parts of the flat for a majority of the cook.  Helps woth moisture retention. FWIW-
    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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  • alaskanassasin
    alaskanassasin Posts: 8,928
    I agree with everything above and have nothing to add... except I cooked a 18lb last weekend so fear not!
    South of Columbus, Ohio.


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  • gabriegger
    gabriegger Posts: 682
    +1 on all above comments.  I’ve draped a 14 pounder over V rack with a 16 inch aluminum thingie for drippings

    the city above Toronto - Noodleville wtih 2 Large 1 Mini

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  • fishlessman
    fishlessman Posts: 34,583
    edited November 2018
    ive just lined the front and back of the egg with foil and pushed scrunched it in.  never draped one
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • unoriginalusername
    unoriginalusername Posts: 1,146
    Spare wood chunks 
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Another vote for draping.  Here was one being cooked with 2 butts.
    The dry fit:


    Go time:  you can see how the brisket shrunk while cooking.
     
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • GeezerSteve
    GeezerSteve Posts: 29
    Thanks, everyone. I’ll probably do two flats first using the upper and lower racks of the AR. Next time, I’ll get a big packer and drape it. Thanks!
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  • stlcharcoal
    stlcharcoal Posts: 4,759
    There's some other thoughts to that too.....bending it or hanging it.  Has to do with the tenderness.  I've heard some comp guys swear by it.  I just throw it on there, but letting gravity do it's work kind of makes sense.
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