Full Packer Brisket

ez pete · Oct 12, 2012

Hey there everyone,

Going for my first full Packer for the Red River Rivalry watch party tomorrow. Picked up an untrimmed 16# yesterday and got it all prepped this AM (scored the fat cap and rubbed it down with a chipotle mustard and rub blend I made up as I went along)

I've done quite a bit of pork (butts and ribs), sausage and a few tri-tips, but this'll be my first go at a full brisket. With 20+ people coming for the game, I better not screw it up! I browsed through quite a few threads here, and thought I'd put together a live blog of this one for those that want to take the plunge.

The plan right now is to get it on around 3:00 PM to go at 225* until it hits 160-170, then foil it with a Guiness Extra Stout as a steaming liquid for 2-3 hours, then back on the rack unfoiled for a few hours to bark back up. Anyone ever tried this before? Thoughts?

Goal is to have it at 190ish around 9-10 AM to have time to rest before kickoff. Add some beans, stuffed Hatch chilis, roasted corn and bread and let's see it!

Here it is all rubbed up before wrapping at 7AM today, leaving 8 hours of rest time for the rub to juice up.

IMG-20121012-00133.jpg

ez pete
Oct 12, 2012

I'll update as the day (and night) go on - Let's hope it has a happy ending!

Edit - fixed the image.

scarbelly · Oct 12, 2012

Good luck with the smoke - sounds like a good plan. Just an FYI the link is not working - it is easier to just upload the image than the link

oldschoolbbq · Oct 12, 2012

Pete , welcome to the forum. I see you have a 'sixteen' pound Brisket

Now I've Smoked many a Brisket and don't see yours being finished at 10am. You can cut it in half and speed the time to10hrs. or so , but you run the risk of uping the heat out of fear , or not having a meal cause it wasn't done.

Although everyone here cooks by Temp. , there are guidelines for time/heat for different meats...the rule of thumb for Brisket and Butt is 1.5 hrs./lb. of Muscle Mass - so ,cut the 16#er and cook 2- 8#rs.

Just sayin' . You can use the "foil" method , as mentioned by Scarbelly to help .

We'll be here watching

Betty 013 - Copy.JPG

oldschoolbbq
Oct 8, 2012

They are really easy once you learn their idiosyncrasies .

Have fun and...

ez pete · Oct 12, 2012

Eh, if it's not done at 10, then it's not done. I have no plans to rush this sucker! 10 AM gives me 19 hours, or 1.2 hrs/lb, and I probably took about 3/4 lb of excess fat off (cap was around 1.5" thick at the point end, took it down to about 1") That'll put me around 1.25 Hrs/lb, which is about what I've been averaging with pork butts.

If we end up pulling it off after the game, instead of before the game - so be it. Good food has no deadline!

frosty · Oct 12, 2012

EZ Pete, Welcome and good luck with it! Plan your work and work you plan!

Sounds like you are on your way to a big success.

ez pete · Oct 12, 2012

Well, she's on and rolling! started the fire around 2, going with hickory and pecan chunk and an oak/mesquite blend lump charcoal. Sounds sophisticated, but I'm really just using up a bunch of odds and ends... It's giving a real nice clean blue smoke right now.

IMG-20121012-00134.jpg

ez pete
Oct 12, 2012

Only issue is contending with a bit of a gusty breeze that's blowing straight into the firebox, spiking temps up/down, so I'm going to have to concoct a windscreen for tonight.

jarjarchef · Oct 12, 2012

Good luck......... You have a plan. Just have the discipline to work it. Sounds like it will be :drool..........

ez pete · Oct 12, 2012

Bummer - my posts w/ QView are held.

6:30 Update - wind has been a pain to deal with, but finally died down about 30 minutes ago. The LifeTyme is cruising at 230, and the Pecan/Hickory mix is putting out good smoke without flaming up - sacrificed one of the wife's bread pans and drilled some holes to keep the wood/charcoal separated, since the wind was causing the wood to flame up.

IT is at 115, and the beginnings of a bark are starting to appear on the side closest to the firebox.

Already had one neighbor swing by to "chat" - at least he brought a sixer!

oldschoolbbq · Oct 12, 2012

, there goes that Math thing again , never was too good at it. My bad...

ez pete · Oct 12, 2012

Math and meat never seem to work together. It's all just a bunch of guesswork at the end of the day!

So far, this one seems to be trucking along. IT is up to 156, barking up all over. Just about 9 hours into the smoke and things are looking positive so far.

Waiting til it hits the plateau, then going to foil and take a nap while it renders down.

IMG-20121012-00136.jpg

ez pete
Oct 12, 2012

ez pete · Oct 13, 2012

Minor disaster time. Woke up at 4AM to find the smoker temp at 175, and the meat temp at 170. Thought I had put enough fuel on there for 3 hours, but NOPE!

Brought it back up to 230, guess I'll have to babysit this thing until it's done.

oldschoolbbq · Oct 13, 2012

That's an Educated guess , and Babysitting is one of the reasons I enjoy this Hobby. I can get away from Trish a bit, and Entertain my Friends with Conversation and Drinks/Snacks...

Have fun and...

mballi3011 · Oct 13, 2012

Thats one of the good things about briskets and butts. You can mess up some and still it will be good. Everything is looking great so far.

rickypro · Oct 13, 2012

Pete, I don't see where you are from in your profile. Exactly which side are you on in this "football watching party"? From my profile you can see it ain't lookin good for who I am rooting for.

Brisket looking good so far! I am putting on one tonight about 6 p.m. to eat for lunch tomorrow.

ez pete · Oct 13, 2012

Well, it was dark day for the 'Horns, but the feast (and Tech whupping WVU) made it better.

The flat came out a bit lean, pretty sure it was just the cut, the point was ridiculously good - may have been a tad too tender, since it wanted to shred rather than slice, so we put away the bread and brought out the tortillas - brisket tacos! But the flavor, oh man - that rub and the lighter smoke flavor of the pecan & hickory worked out great. For a first brisket, a definite winner.

Just to recap:

16 pounder (probably 15.25 after trimming)

Rubbed down about 8 hours before going in.

On the fire at 3:00 PM, running a mix of hickory and pecan wood in a smoking pan, with oak and mesquite charcoal for heat. Cruising at 225-235 (except for the hour that I fell asleep and it dipped down)

Pulled it at 9:30AM, when it hit 190 (point hit 190 about 8:45, next time I pull and separate), triple foil wrapped with a beach towel and stuck it in the oven (turned off), since the coolers were full.

Taste was awesome, the flat could have used a bit more marbling, but for $2.18/lb, I can't argue with what I got. The point was spot on for the tacos, the folks who wanted sliced just had the flat.

woodcutter · Oct 13, 2012

That really is nice blue smoke you have going, good job!

Full Packer Brisket

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