HH Big Packer

[Shawn W]

Doing my first HH packer, it's a little over 13lbs, AAA from my new brisket source. It's wet aged 14 days in my fridge (+ 14 days from the butcher).

I'm pretty excited, I put a little kosher salt and some rub on it, using 3 fist sized pieces of mesquite. It's also my first honest to God packer of a nice size or at least it looks like what you guys get (remember 'Ohm'?). Price was great too, $3.40lb instead of $5 that I pay locally.

Empty stock pan foiled with foil balls inside, it's been on 20 minutes now, running dome 260º, ambient temp is around freezing. Hoping I can get higher or supper is gonna be REALLY late.

 

[K Kruger]

Get heat heat up!

 

[Shawn W]

Originally posted by K Kruger:
Get heat heat up!

Yeah.

It's holding 315ºF dome ... 6 bottom vents open, 2 top.

Call it 30ºF outside ... if it was 65º I'd be doing 350ºF without the door cracked.

I was hoping for more from my mod, but I'm happy with it.

 

[LarryR]

Nice looking brisket, looking forward to more pictures.

Soon as I wrap-up a couple more items I'm going to head out and pick one-up myself to do overnight for an early dinner tomorrow.

 

[Bryan S]

Looking good there cold weather friend. Temp is 28º and falling here, and still having off and on snow showers. Glad to see you finally got yourself a real packer, Cool Beans Man!

I picked 2 up at Wal Mart after work today.

 

[LarryR]

Picked-up at 12.5 choice packer, doesn't look as nice as yours but she'll have to do on such short notice. Just started my coals got the Stoker connected, it's 55 outside, looks like it's going to be a cold one tonight.

How's she coming?

 

[Shawn W]

Bryan, wow I didn't know you were getting the bad white stuff ... hope it smartens up for ya by T-Day!

Originally posted by LarryR:
Picked-up at 12.5 choice packer, doesn't look as nice as yours but she'll have to do on such short notice. Just started my coals got the Stoker connected, it's 55 outside, looks like it's going to be a cold one tonight.

How's she coming?

Sounds good Larry, you should be all set with the stoker, weather be darned! Have you tried the high heat brisket yet?

I'm all finished, dang it was good. I've missed that. Honestly, it's been a while since I cooked any brisket. I kinda gave up on brisket ... too expensive and no packers, just bald flats. So glad I have a packer source now.

It was cool, I phoned and the gal knew EXACTLY what I was asking for, she's a smoker too! Get this, when I asked where most of the brisket goes she said 'around here, we keep some for our own pastrami ... the rest goes to trim [hamburger]'.

Anyway, I managed to hold 315ºF for the remainder. The brisket was on for 3hrs 35mins but it took 50 minutes to crack 300ºF.

Foiled and in the oven at 375ºF for 1hr 45 minutes, 30 minute rest in foil under a towel.

Took the point off, the grain was pretty much diagonal, sliced perpendicular to it. The meat was moist, tender enough to cut with a edge of the fork but it didn't crumble. I ate too much.

I am really pleased with the high heat results. Not saying I won't overnight again but I think this would be my preference.

 

[Larry Wolfe]

Very nice turn out Shawn! You are the King of HUGE briskets!!

 

[D. L. Whitehead]

Shawn,

Looks delicious! You have been a busy guy with your brisket and your KK side project. Keep up the good work!

BTW, my mother always had the brisket made into ground beef (hamburger)--even when we grew our own beef that would have likely graded out to Choice or better. I never ate brisket 'til I was 22 years old and ate some done right in Texas.

###

 

[Bryan S]

Hey Bud, that looks fantastic, and great job.

 

[LarryR]

Hey Shawn, looks nice! Yes, I've done the high heat brisket and was impressed with the results. Had some extra time this weekend so I went low and slow.

It's 6:00 a.m. on the west coast and my brisket is sitting at 152 after being on for 8 hours. Time to go make coffee and go outside and smell the goodness; in my opinion, there's nothing like the smell of fresh coffee and a brisket smoking in the early morning.

 

[Shawn W]

Very nice turn out Shawn! You are the King of HUGE briskets!!

Don't remind me ... and thanks Larry, BTW I'm still using the bread knife for slicing, are you? I heard something about an upgrade to a 'laser sight' ???

D.L: there ought to be a law is all I can say ... hmmm if it goes to hamburger, shouldn't I get it for hamburger price?

LarryR: sounds like all is well, like there was any doubt

, oh yeah, smell of Q on a crisp morning is one of the great side benefits of this Qing stuff

 

[Shawn W]

Oh yeah, the bark thing. I read some comments in other HH posts about a lack of bark or I guess really a thick bark. I can relate to that from this cook.

If a dried up outer layer is a big component of good bark, it would seem low 'n slow makes thicker bark than HH.