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

Discussion in 'Beef' started by ghostred7, Jun 25, 2011.

  1. ghostred7

    ghostred7 Smoke Blower

    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..
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    yes 1.5hrs per lb.
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    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.
  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    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.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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.
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    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 [​IMG]

    [​IMG]  and remember the Qview
  7. sam bansal

    sam bansal Newbie

  8. sunman76

    sunman76 Master of the Pit

    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.
  9. Why is that?
  10. sunman76

    sunman76 Master of the Pit

    might get some sicklys on your probe[​IMG]...  just guessing we will have to wait till a expert comes along!
  11. ghostred7

    ghostred7 Smoke Blower

    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 :(

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