Im not sure how this cooked so fast but here we go. I put the packer on at 9pm last night with full water pan - at 4am the meat temp hit 160 - triple wrapped in foil - at 6am meat temp hit 190 - placed in dry cooler and wrapped in 3 heavy bath towels - just checked now and meat temp at 9am and the meat temp came down to 150. lid temp held at 240 the entire cook. 12 1/2 lb. packer cooked in 9 hours does not seem right to me. will the brisket still be hot at 4-430pm today and be warm enough for dinner. i was figuring the cooking times would be 1 1/2 per pound. should i plan to heat up the oven later this afternoon to get it warmed up? right before i wrapped i even checked the very end of the flat portion and it was as tender as could be almost too perfect. i have cooked packers before but not this quick
Whole Packer Question
- Thread starter j. pavone
- Start date
Jeff Bittel
TVWBB Fan
9 hours. I don't think that's "too quick". I think it's just about right especially after you foiled the meat.
K Kruger
TVWBB 1-Star Olympian
Foiling speeds cooking, as Jeff points out.
If you want to go by the Food Code the temp you don't want the meat to fall below is 135; if you want to go by reality then the temp is 130. In either case, monitoring the internal is usually unwarranted for two reasons: first, bacterial growth in internal sections of roasts is unlikely--bacteria growth is more likely on the surface of the meat; second, surfaces tend to cool more quickly than interior portions.
I don't recommend trying to hold all day. Unwrap the brisket and allow to cool on the counter, preferably on a rack in a roasting pan for good air circulation. Save and defat any juices. When cooler, stick the brisket (still on its rack/pan arrangement) in the fridge loosely covered with plastic, to finish cooling.
To reheat, drizzle some beef stock, saved juices, a blend of the two (plus a little melted butter), some juice with a little butter, over the brisket, stick a remote probe in the flat, cover the pan with foil tightly, and reheat in a 300 oven to an internal of ~150. (If you prefer, you can wrap the brisket in foil with the drizzle and reheat that way, in the oven or WSM, 300F, to an ~150 internal.)
If you want to go by the Food Code the temp you don't want the meat to fall below is 135; if you want to go by reality then the temp is 130. In either case, monitoring the internal is usually unwarranted for two reasons: first, bacterial growth in internal sections of roasts is unlikely--bacteria growth is more likely on the surface of the meat; second, surfaces tend to cool more quickly than interior portions.
I don't recommend trying to hold all day. Unwrap the brisket and allow to cool on the counter, preferably on a rack in a roasting pan for good air circulation. Save and defat any juices. When cooler, stick the brisket (still on its rack/pan arrangement) in the fridge loosely covered with plastic, to finish cooling.
To reheat, drizzle some beef stock, saved juices, a blend of the two (plus a little melted butter), some juice with a little butter, over the brisket, stick a remote probe in the flat, cover the pan with foil tightly, and reheat in a 300 oven to an internal of ~150. (If you prefer, you can wrap the brisket in foil with the drizzle and reheat that way, in the oven or WSM, 300F, to an ~150 internal.)
Bob Hunter
TVWBB Pro
Can't go wrong following Kevin's advise here.
I had the same thign happen to me back in June and followed the same advise form Kevin. Turned out to be one of my best Briskets ever
I had the same thign happen to me back in June and followed the same advise form Kevin. Turned out to be one of my best Briskets ever