Full Packer brisket, flat cooking significantly faster only 1hr in.. thoughts/help/advice

[jceroli42]

So I'm cooking full 12lb packer brisket at 250* on my BGE.  I have two probes, one in the point and one about middle of the flat, the flat is already up to about 95* and it's only an hour into the cook and the point is about 70*... thoughts? help?  it's 11:27 EST I was hoping to take a nice snooze until about 7 am... 

 

[gnatboy911]

I can't help you, but I'm following this so I can learn also..  Good luck.

 

[gr0uch0]

 
So I'm cooking full 12lb packer brisket at 250* on my BGE.  I have two probes, one in the point and one about middle of the flat, the flat is already up to about 95* and it's only an hour into the cook and the point is about 70*... thoughts? help?  it's 11:27 EST I was hoping to take a nice snooze until about 7 am... 

Don't worry about it:  each one is different, and seemingly have minds of their own.  It's going to get done when it wants to get done.  Set a temp alarm on your thermometer and get some shut eye if you want.  Just don't keep slapping the snooze button if it goes off!

Next time consider cooking all day, then wrapping in pink paper and stowing in a cooler overnight:  you don't have to worry about cook temps while you're trying to catch a wink or two that way.  In the morning, then you can drop it in a 170* oven if need be to warm it up for a little while.  Good luck.

 

[geezer]

Yeah, sounds normal, one is thicker.
Drink a beer or 5 and relax, mang. :biggrin:
Pull it at 203 IT.

 

[jceroli42]

 
Don't worry about it:  each one is different, and seemingly have minds of their own.  It's going to get done when it wants to get done.  Set a temp alarm on your thermometer and get some shut eye if you want.  Just don't keep slapping the snooze button if it goes off!

Next time consider cooking all day, then wrapping in pink paper and stowing in a cooler overnight:  you don't have to worry about cook temps while you're trying to catch a wink or two that way.  In the morning, then you can drop it in a 170* oven if need be to warm it up for a little while.  Good luck.

Interesting... so putting it in cooler overnight won't dry it out or cause issue 6-8+ hours later?  May try that next time...

 

[jceroli42]

Yeah, sounds normal, one is thicker.
Drink a beer or 5 and relax, mang.

Pull it at 203 IT.

But what part do I pull? if point is 20+ degrees less? Pull when flat is at temp, or else over cooked, correct? 1st world problems having two probs...

I was thinking of pulling it at 160-170 wrapping in foil and back on until about 203...

 

[gr0uch0]

 
Interesting... so putting it in cooler overnight won't dry it out or cause issue 6-8+ hours later?  May try that next time...

Not at all.  Especially if you're doing full packers and the bigger, the better with this method.

 

[dukeburger]

One of my earlier briskets shot up to 165F 3 hours into the cook. I went to bed and woke up 5 hours later and it was at 169F when I woke up. Try not to fuss over it, it happens.

 

[jceroli42]

 
Not at all.  Especially if you're doing full packers and the bigger, the better with this method.

I guess by that method, if it gets done early in the AM the only thing I'm loosing is sleep.... I was worried about finish times trying to time my start time, but if I can put it in cooler for 4+ hours, home run....  Thanks!!!  So would you pull when flat is at temp? vs. point correct?  I have two probs in and point is about 20-25* cooler.

 

[geezer]

But what part do I pull? if point is 20+ degrees less? Pull when flat is at temp, or else over cooked, correct? 1st world problems having two probs...

I was thinking of pulling it at 160-170 wrapping in foil and back on until about 203...

This is why I don't use two meat probes. Pick a happy medium between the two. Pull it at 203 and let it rest a bit wrapped in a cooler. It'll be great. Go ahead and have another brewski. Thumbs Up

 

[gr0uch0]

This is why I don't use two meat probes. Pick a happy medium between the two. Pull it at 203 and let it rest a bit wrapped in a cooler. It'll be great. Go ahead and have another brewski.

    Toothpick test in multiple locations for doneness:  should slide in and out like it's going through warm butter.  Just because it's cooked to temp isn't the end-all, cure-all.

Another FYI--foil will soften the sought-after bark you're working hard to attain.  If you have parchment paper, run with that instead.  I like the pink/peach paper as it does tend to breathe, as opposed to foil which doesn't and holds in the steam.

 

[jceroli42]

 

[jceroli42]

 

    Toothpick test in multiple locations for doneness:  should slide in and out like it's going through warm butter.  Just because it's cooked to temp isn't the end-all, cure-all.

Another FYI--foil will soften the sought-after bark you're working hard to attain.  If you have parchment paper, run with that instead.  I like the pink/peach paper as it does tend to breathe, as opposed to foil which doesn't and holds in the steam.

Thanks... I was going to add some "juice" and foil it to hopefully tenderize it a little more... I guess i'll see how the night goes...

 

[geezer]

:yeahthat:     Toothpick test in multiple locations for doneness:  should slide in and out like it's going through warm butter.  Just because it's cooked to temp isn't the end-all, cure-all.

Another FYI--foil will soften the sought-after bark you're working hard to attain.  If you have parchment paper, run with that instead.  I like the pink/peach paper as it does tend to breathe, as opposed to foil which doesn't and holds in the steam.

Yeah, probed for tenderness is a must, but I can't remember the last brisket that wasn't tender at 203 assuming it got a good cooler rest. I don't get too spun up about bark as long as it's there and flavorful. Shoot, I usually wrap in Saran-wrap. :biggrin:
It's going to steam in whatever it's wrapped in.

 

[gr0uch0]

 
Thanks... I was going to add some "juice" and foil it to hopefully tenderize it a little more... I guess i'll see how the night goes...

No need to add anything:  it's got enough juice on its own, but if you feel you must....

 

[tbrtt1]

Monitor the flat, forget about the point. The point is always fine no matter what. It has a tremendous amount of fat and can take a beating and is very forgiving. It's getting the flat done correctly that's important. When your flat is nice and probe tender, like many have mentioned, you are good to go. 

Again, forget the point. With that high fat content it will surpass the flat in temp by morning time and likely be 7-12* higher than the flat by the time you pull the brisket. Heck, I haven't checked the temp in a point in years. 

95* and an hour in? LOL! You got a long ways to go. Go to sleep and check her around 7 am. Should be about time to wrap her for the home stretch. That stall will last hours. You know the best way to get a brisket out of a stall?? Go to sleep. Works for me every time. 

If you get good bark before you wrap, you will be fine. Most people rest their briskets wrapped nicely in foil or paper and into a cooler or warm oven. As mentioned above, even if you don't wrap during the cook, the resting period (assuming you have wrapped it for the rest) will steam that bark a little soft anyway. 

I always smoke my briskets overnight. Butts too. 3 of my smokers have all the equipment needed to smoke completely hands-free. Its the only way to go. Sometime in the afternoon I prep the brisket, trim and rub. Then wrap it or vac seal it (I like to do that sometimes) and into the fridge for 5-6 hours. Around 9 or 10pm I fire up the smoker and usually get the meat on buy 10:30. Stick the Maverick probe in the flat and set the IT alarm to go off at 180* ( it will actually beep at 170*). I get up around 6 or 7 or if the Maverick goes off and wrap the brisket, put back on and stick the probe in it. Set the Maverick to 200*-(again will beep at 190* as a warning). When it beeps a couple hours later I check for tenderness in the flat. Pull it when its tender and rest in a cooler for a while if its to eat later, or rest it on the counter for 45 mins or so if I am going to eat it earlier. 

 

[gnatboy911]

Great info guys! Thank you!

 

[tbrtt1]

Great info guys! Thank you!

Well.....??? How does it look? What't the status? 

 

[gnatboy911]

 
Well.....??? How does it look? What't the status? 

I'm not the original poster....I just was telling everybody thanks because I learned a bunch from reading their posts.  I'm also wondering what the status is!

 

[tbrtt1]

 
I'm not the original poster....I just was telling everybody thanks because I learned a bunch from reading their posts.  I'm also wondering what the status is!

Ha. Sorry.Too much coffee this morning. Gotta slow down.