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First full packer smoke planning in progress.

post #1 of 13
Thread Starter 

I have done a couple brisket flats but not a whole packer so I have some questions.  

1.  I have noticed some people separate the point for burnt ends at 190 and some at 160, why the difference?

2. I want to slice my flat so I am planning on having it go to 195 or toothpick tender, so if it is toothpick tender at 180 should I pull it out then or really stick with temp?

3. My meat probe should be where?  In the point, the flat, in between?

4. I am planning on about a 10 pounder so if guesstimate about 2 hours per I should be OK going with a overnighter starting about 8pm Friday for a Saturday dinner the next day about 5pm and have time to rest it right?

Thanks for any helps folks, I have read a ton of great stuff already but want to verify some more.

post #2 of 13
Quote:
Originally Posted by little smokey View Post

I have done a couple brisket flats but not a whole packer so I have some questions.  



1.  I have noticed some people separate the point for burnt ends at 190 and some at 160, why the difference?



2. I want to slice my flat so I am planning on having it go to 195 or toothpick tender, so if it is toothpick tender at 180 should I pull it out then or really stick with temp?



3. My meat probe should be where?  In the point, the flat, in between?



4. I am planning on about a 10 pounder so if guesstimate about 2 hours per I should be OK going with a overnighter starting about 8pm Friday for a Saturday dinner the next day about 5pm and have time to rest it right?



Thanks for any helps folks, I have read a ton of great stuff already but want to verify some more.

 



1. id say youd probably separate it at 160ish for the simple fact of the fat content in the point...at 190* temp it may be a little too hard to cube up without falling apart. just my thoughts.

2. i believe its a matter of preference, if you personally think its tender enough for you when u slide the toothpick in then i say pull it. but me personally i dont start probing anything til about 200*, but then again every piece is different.

3.id place the probe in the thickest part of the flat if youre gunna separate it anyways. and generally i dont stick a therm probe in til about hour 5 or 6. that way i dont have to worry about the 40-140-4 rule.

4. what temps are you planning on smokin at? to be safe you can estimate 2hr/lb...it only gets lower with the higher heat. and remember the stall. youre smoking temp will generally dictate when its gunna come out of it, do u plan on foiling? thats how most help bring themselves out of the stall faster. i also personally dont do this, i let it sit and bask in the smoky glory for the entire time. lol. good luck and look forward to some views. :)
post #3 of 13
Thread Starter 

I plan on soaking up all the smoking glory (as you called it) with no foil the entire time because the last time I did a salt and pepper flat it was awesome without foil.  I am planning on a temp of 230 on the MES using my AMZNPS full of Oak pellets.

post #4 of 13
sounds like you got urself a plan there bud. should make for a plan. never used oak before. still a wood i want to try out. should be a nice long smoky ride..sit back have a beer and enjoy the show. lol. i love doin late night smokes..i come home from work and take a nap and then fire off at about 8pm and hang out til 6 or 7am smokin away while enjoying the peace and quiet of the early hours..knockin back the occasional whiskey. lol. good luck and make sure u get some views up for us to see. :)
post #5 of 13
Thread Starter 

Will do with the Q-views and doing this while camping so the views will be awesome and also have a good bon fire goin with the brewskies.

post #6 of 13
Thread Starter 
Quote:
Originally Posted by TurnandBurn View Post

sounds like you got urself a plan there bud. should make for a plan. never used oak before. still a wood i want to try out. should be a nice long smoky ride..sit back have a beer and enjoy the show. lol. i love doin late night smokes..i come home from work and take a nap and then fire off at about 8pm and hang out til 6 or 7am smokin away while enjoying the peace and quiet of the early hours..knockin back the occasional whiskey. lol. good luck and make sure u get some views up for us to see. :)

 

I have not used Oak yet either but that should be good with a brisket correct?  Otherwise I will stick to the pitmasters choice.

post #7 of 13
Quote:
Originally Posted by little smokey View Post

 

I have not used Oak yet either but that should be good with a brisket correct?  Otherwise I will stick to the pitmasters choice.

 



oak should be ok. you cant go wrong with pitmasters choice pellets. im a mesquite and pecan man myself with a dash of cherry wood.
post #8 of 13
Thread Starter 

THanks again, you have made me feel better about this smoke and I am just plain excited to get off work tomorrow and be camping, smoking, and drinking.

post #9 of 13
Quote:
Originally Posted by little smokey View Post

THanks again, you have made me feel better about this smoke and I am just plain excited to get off work tomorrow and be camping, smoking, and drinking.


 



no problem bud, thats what we're here for. everyone gets the jitters..lol. we can be here to talk you thru em. camping, smoking, drinking...sounds like the recipe for a helluva weekend. have fun and good luck. will be standing by with a beer in my hand waiting on them views. lol. :)
post #10 of 13
Thread Starter 
Thanks for the help, this forum always makes me feel better about taking on expensive pieces of meat and turning them into awesome goodness. This was a twelve pound packer.

That was my packer going on the MES 30, just barely fit and I trimmed almost no fat off this guy.

The burnt ends were awesome and had the other campers wowed.
And sorry but no pic of the finished brisket because we grubbed as soon as I got it out of the cooler. Made dutches wicked baked beans and man does he have an awesome recipe there.
Wait found one pic of the brisket before removing the point.

This was a salt and pepper brisket smoke with pitmaster choice on the AMZNPS at about 230 with the point removed at 170 internal temp. Flat was smoked until internal temp was 197 when it went into the cooler for two hours.
Was a great camping trip with a tone of great food, so much in fact forgot to make my ABT's. Oh yeah and no foil until it went in the cooler.
post #11 of 13
Looks like it turned out Great and those BE's look Awesome!!!!
post #12 of 13

Looks terrific. You need to camp in Canada so I can help with that.

 

Disco

post #13 of 13
Quote:
Originally Posted by little smokey View Post

Thanks for the help, this forum always makes me feel better about taking on expensive pieces of meat and turning them into awesome goodness. This was a twelve pound packer.

That was my packer going on the MES 30, just barely fit and I trimmed almost no fat off this guy.

The burnt ends were awesome and had the other campers wowed.
And sorry but no pic of the finished brisket because we grubbed as soon as I got it out of the cooler. Made dutches wicked baked beans and man does he have an awesome recipe there.
Wait found one pic of the brisket before removing the point.

This was a salt and pepper brisket smoke with pitmaster choice on the AMZNPS at about 230 with the point removed at 170 internal temp. Flat was smoked until internal temp was 197 when it went into the cooler for two hours.
Was a great camping trip with a tone of great food, so much in fact forgot to make my ABT's. Oh yeah and no foil until it went in the cooler.

Now that's what im walking about. Looks great.
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