Doing my 1st packer this weekend


 
J

J. Wilson

TVWBB Fan
Am a little scared but I have a 13lb Select packer that I will throw on in the morning and foil once temp hits 170 or so....party is at 3pm....probably serve food at 5pm....but here is my real question.

I want to do burnt ends so what is your favorite way to do them? I was thinking of taking point off once it's probe tender....reseason a bit and throw back on for an hour or two. Cube up and throw back on again (maybe put sauce on somewhere during this time). Does that sound good? Am excited but nervous at the same time!
 
Dave/G said:
At what temp are you cooking? You probably aren't giving yourself nearly enough time
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You are not giving yourself enough time unless you are cooking high heat (HH). I would separate the Point from the Flat at the same time you're ready to foil. I would foil the flat, place the point, unfoiled beside it and continue until your Flat is jiggly. Rest the flat and cube the Point. Render the point for at least another hour.
 
I think I need to clarify.....I'm not expecting to serve the burnt ends until later in the night...after a few "pops."

If the brisket is on at 6am....it's gotta be at probe tender at 3 or before...no?

Gonna cook at 250 and higher and foil once brisket hits 170
 
This past fall I did a #9 packer, and it took me about 10.5 hours at 250*. When I say it took me 10.5 hours, I mean that I ran out of time. The packer was under cooked! I think I needed about 2-3 more hours. I personal would leave your self more time, or increase the heat to 315*.
 
I don't think that you are allowing yourself enough time if you smoke at 250*. I would use the High Heat method and you should have plenty of time. Is the 13 lbs pre-trim? I once did a 14 lb trimmed at 225-250* and it took 15 hours.

I just did a 5.75 lb HH brisket and it took 4 hours total and turned out beautifully. If you got the flat done, you could wrap it and store it until the party and still have time to have the burnt ends done. I've never done burnt ends so I can't comment on that.

Good luck. For all I know your brisket is on right now, but it is probably early enough that you could switch to high heat, get it completely done and enjoy the party.
 
Is it on yet? I am with the others on time. I recommend HH as well. OR You could do Atlanta Brisket which is braised and takes less time.
 
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It's about to go on here shortly....is 5:35am.....it was 13 lbs pre- trimmed. Prolly wayyyyyyy over trimmed it but oh well.

WSM is coming up to temp.....I will increase temp to closer to 300....thank you guys for all your help. I 'll let ya know.....
 
Gary S said:
I would separate the Point from the Flat at the same time you're ready to foil. I would foil the flat, place the point, unfoiled beside it and continue until your Flat is jiggly. Rest the flat and cube the Point. Render the point for at least another hour.
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As my posts to this thread indicate, it did not work out when I separated the point & flat at the time of foiling the flat. In the future, I will cook until probe tender in foil, THEN prepare BE's. (Which for me is to place separated point in smoker for 45-60 min to tighten, then cube, sauce and cook for a similar amount of time.)

BTW, I think this longer approach is especially important for a leaner brisket, such as Select.
 
1:15pm....little over 7 hours in.....brisket is 203 smoker at 277 at the grate....not quite probe tender.

Gonna be done any minute....less than 8 hours for this packer. YES!!
 
You need more time. Pull it 8hrs in regardless of low temp, separate the point, wrap the flat in foil with liquid, put both back on. Keep the temp around 300F.

Worst case, if you have to pull the flat early, slice it thin and give it a dip in a simple jus. Toss the leftovers into a stew or chili and the smoke flavor will really come out.

The point should be fine if you re-season and let it go until you need more food with the pops. You can also cube it early, sprinkle with rub and put it back on with smoke. There's lots of fat there so you have a pretty big window to serve.

Post pics if you have them.
 
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