Packer too BIG for my 15" grill

[danbono]

Hi All I have a 13.5 lb packer to cook/smoke, problem is my grills are 15 ", the packer is 18". Just going to smoke past the 140 * then into the the oven at 225*, till done. May wrap in butcher paper at 150/160 until tender/tooth pick test/probe test.
Any idea's or suggestions on getting the packer to fit on my 15" grill..I don't want to cut or seperate the point from flat.May have too if I don't have a choice.
So far most of my tries with brisket have come out on the dry side.That is why I want to keep IT whole.

Thanks Dan

 

[linguica]

A suggestion from Bama BBQ

If it doesn't fit you can place a brick or something on the grate and kinda hump it up to take up some slack until it shrinks from cooking.

 

[danbono]

Hi Tried to bend it some, just like you mention, DON'T think it's going to work.

Thanks Dan

 

[alelover]

Might have to shorten it with a knife.

 

[danbono]

Hi All I unwrapped the packer and IT seems to bend OK. It just might bend enough to fit my 15" grill.. This is one ugly looking packer, it has a flap of meat on the point.I can't even tell where the point meets the flat, or where the kernnel is.

Thanks Dan

Nver seen a flap like this on my other packers??

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• danbono
• Jan 13, 2013

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• danbono
• Jan 13, 2013

I cut off some of this ugly looking stuff for hambuger meat.

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• danbono
• Jan 13, 2013

 

[danbono]

Hi All The 13 lb packer is done after trimming "IT" was down to around 10 lbs. Temps at 250 for 12 hrs,toothpick test like butter, meat temp 174* then foiled and into a cooler for 2 1/2 hrs. Did have some moisture this time but , was very greasy.
It seems like a can't win situation, if you trim most of the fat the meat comes out dry, if you leave the fat it does come out moist but greasy.
Dan
PS The brisket was done in the oven. Snow in NJ

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• danbono
• Jan 16, 2013