July 4th Smoke Plans...times, etc??

[ghostred7]

We're aiming for a July 4th cul-de-sac party, serving probably ~3p(ish).....wanna try a packer brisket (if it'll fit in my grill/smoker).  What time do you think I should start this thing off?  Never done a packer....is it still 1.5hrs @ 225* ?

Thx in advance..

 

[bmudd14474]

yes 1.5hrs per lb.

 

[beer-b-q]

Remember though that the 1.5 hrs per pound is only a guideline.  We don't go by time but by temperature and with a packer you can almost certainly count on having a stall.

Remember also that it is not necessary or recommended to insert your thermometer probe until you pass the 40º - 140º 4hr danger zone.

 

[bmudd14474]

Remember though that the 1.5 hrs per pound is only a guideline.  We don't go by time but by temperature and with a packer you can almost certainly count on having a stall.

Remember also that it is not necessary or recommended to insert your thermometer probe until you pass the 40º - 140º 4hr danger zone.

Thanks for adding that Paul.

Also since its a guideline I always add 2hrs to that guideline total. If it finishes early then you can foil it and into the cooler to rest for a few hours. Good luck.

 

[SmokinAl]

Like Brian says if it gets done early they will stay hot for 6+ hours in a cooler wrapped in towels. That being said I always figure 2 hours per pound which includes the rest time.

 

[raptor700]

I would go for the 2 hr per lb also.

Even add 2-3 more hrs for rest time.

I have gotten behind several times by using the 1½ - 2 hr guideline.

Even if you think your way ahead of schedule, time will go by fast when you hit the stall 

 and remember the Qview

 

[sam bansal]

I will have grilled Chicken on 4th of July

 

[sunman76]

Yep give yourself the time you need and then add a few hours... and you should be good to go!

good luck and keep us posted.

 

[vision]

Remember also that it is not necessary or recommended to insert your thermometer probe until you pass the 40º - 140º 4hr danger zone.

Why is that?

 

[sunman76]

Why is that?

might get some sicklys on your probe

...  just guessing we will have to wait till a expert comes along!

 

[ghostred7]

Don't wanna poke/probe your meat before the danger zone due to the bacterial on the surface having a chance of being pushed into the interior.  If you KNOW you're going to get through the danger zone within time, it could be ok, I guess.  I know it's not gonna be done in 4hrs, so after the 4th hour, is when I'll probe for the first time.

All that being said....my brisket smoke has been vetoed and I'm now doing smoked buffalo wings and some direct-grilled chicken breasts.

The brisket will have to wait for another day :(