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13.4 lb Packer Brisket Smoke Prep

post #1 of 4
Thread Starter 

Planning on smoking 13.4 lb packer this weekend.

 

My plan is to smoke in my MES 30 starting the night before.  I do not plan on wrapping.

 

 

Looking for  a few suggestions on

 

1) smoker temp setting (I was planning on 230-240)

 

2) "guestimated time it will take"  I know this is a guestimate as my shoulder and corned beef took 16 hrs.  I am planning for a 20 hr smoke and adding a couple hrs for wrapping after the smoke

 

3) Any other thoughts?

 

Likely rub with OO and season with a season salt, pepper, garlic and onion mixutre

 

 

Thanks in advance!!!!!

 

I plan on making burnt ends with the point.  Will post pics  as I go and a time vs temp graph when I am done

post #2 of 4
Quote:
Originally Posted by HEUBrewer View Post
 

Planning on smoking 13.4 lb packer this weekend.

 

My plan is to smoke in my MES 30 starting the night before.  I do not plan on wrapping.

 

 

Looking for  a few suggestions on

 

1) smoker temp setting (I was planning on 230-240)

 

2) "guestimated time it will take"  I know this is a guestimate as my shoulder and corned beef took 16 hrs.  I am planning for a 20 hr smoke and adding a couple hrs for wrapping after the smoke

 

3) Any other thoughts?

 

Likely rub with OO and season with a season salt, pepper, garlic and onion mixutre

 

 

Thanks in advance!!!!!

 

I plan on making burnt ends with the point.  Will post pics  as I go and a time vs temp graph when I am done

 

 

There's any number of ways to cook a brisket, and everything you've laid out should work just fine.   Will probably take less than the 20 hrs you have allocated, but that's all good.   If it finishes too early and you need to hold it,  just wrap in foil and throw it into a towel lined cooler.

 

As for any other thoughts,  cook the brisket until it is probe tender and not just to some specific and arbitrary temperature. 

post #3 of 4

You have a problem. I am guessing this is your first packer w/ your MES30?

 

I can not get a 13/lb packer in my MES30. I had some tell me that he removed the point and it gave him enough room, me, I cut flat end square with the grain and save the cut off to make chili. Brisket makes the best chili. But if its squared with the grain I usually lose about 3 pounds.

 

Then I can usually get it in the smoker caddy-cornered. Its tight but the smoke has two corners to pass by, and as the brisket cooks it will shrink.

 

Check it.

post #4 of 4
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

You have a problem. I am guessing this is your first packer w/ your MES30?

I can not get a 13/lb packer in my MES30. I had some tell me that he removed the point and it gave him enough room, me, I cut flat end square with the grain and save the cut off to make chili. Brisket makes the best chili. But if its squared with the grain I usually lose about 3 pounds.

Then I can usually get it in the smoker caddy-cornered. Its tight but the smoke has two corners to pass by, and as the brisket cooks it will shrink.

Check it.

I thought it would be tight. Looks like I may have to improvise a bit. Thanks for the heads up
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