Using both grates for first time...got some questions.


 
Bill S.

Bill S.

TVWBB Pro
O.k...I picked up a couple of cvac'd choice packer briskets (1/4" trim) at work yesterday. Was an unsellable half case. Less than a dollar a pound They are 9.5 and 10.5 pounds, got them for $19...lol. The catch is they are just about at there sell buy date so I have to cook them up this weekend. Having never used the bottom grate, how do you work the temps? I normally run at 250 lid. Should I drop that down to around 230-240 to avoid too high a temp at the bottom grate? Do you switch them between grates at the halfway point? Also having done only one packer about five years ago (my first smoke, a disaster...lol) I'm fairly new to them, though I have done plenty of flats. Does anyone cut the point off before and smoke them on their own to avoid over cooking the flat section? Just wondering.
 
First, sell by dates are virtually meaningless. If the beef is cryo'd then especially so.

If you run with water in the pan the lower grate is usually cooler. If nothing or if with ceramic then it is often higher. No matter. Cook at your usual then, if the lower seems to be too heat-exposed, simply switch them halfway along or so.

Some here separate flat from point pre-cook but I never do. I remove the packer when the flat is tender. On the rare occasion I want to cook the point longer I separate then, then return the point to the cooker for further cooking.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
First, sell by dates are virtually meaningless. If the beef is cryo'd then especially so.
</div></BLOCKQUOTE>

Meaningless as in they can go past that date, or they can be shot before that date?

The lower grate being a lower temp makes sense. Guess I wasn't thinking on that one. ...Thanks for the info.
 
Meaningless in that they can be arbitrary. Nothing prevents the store from changing the date when it approaches (or after, unless company policy dictates otherwise), or grinding it and selling it as fresh ground beef - or whatever. I ignore them.

If the meat is cryo'd you can freeze one, if you prefer, or simply let it be in the fridge till you're ready.

If the meat was re-packed at the store in typical plastic wrap you may not have as much leeway (though you could re-package and freeze).
 
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