Timing?

[JimK]

Well, I think I'm going to try my first Packer this weekend (motivation courtesy of Hayden's Wagyu cook yesterday). I was thinking of something resembling the midnight brisket in the Cooking topics. I haven't purchased it yet, but Wal Mart sells packers in the 14-16 pound range. If I'm planning for Saturday dinner, should I start Friday night, or early Sat morning. I had planned on 225-ish degrees, but could be talked out of it if you folks think something else would be better. Thanks for all the advice!

Jim

 

[Charles Howse]

I'm convinced that the High-Heat method is the most convenient, and produces a Very High Quality, Tender Brisky.

Tons of threads if you search.

 

[timothy]

I agree with Charles, Esp on a Wally World Brisket

Tim

 

[Dave Russell]

Excel select briskets have little marbling in the flat, so I don't recommend low-n-slow. You could go all-out high heat at 350, or you could cook somewhere in between, like 275, and just foil after the bark looks good, which is hopefully not much higher than 160*. Even if you cook as low as 250-275, don't use water in the pan since it slows down bark development.

 

[JimK]

Thanks guys. So, what do you think - 10-12 hours for a 14-16 pounder (pre trimming)?

 

[Tom L]

My first and only brisket was 11.3 lbs and with high heat (340 degrees) it was done in 6 hours.