The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Full packer on my primo xl (http://www.bbq-brethren.com/forum/showthread.php?t=156112)

Tony A 03-13-2013 09:54 PM

Full packer on my primo xl
 
I'm pretty good with buttes and shoulders turkey legs and other stuff but now I want to attemp a full brisket on my new primo xl I want to know set up such as drip pan water pan inject it or not temps when to start probing basically a full step by step on how to go about this project for a fall apart juicy amazing brisket on this new cooker


Please help brethren!!!!

Ron_L 03-13-2013 10:04 PM

You shouldn't need a water pan, and for the first one I would keep it simple. Trim the hard fat, leave the fat cap intact (maybe trim to 1/4"), rub it, cook it indirect at 260-270, fat cap down. It will take 60-75 minutes per pound as a rough estimate.

I start checking for done at around 190 internal and go by feel. Probe the flat and the point will take care of itself. Cook it until your probe in the thickest part of the flat goes in with little to no resistance.

Once it probes tender wrap it in a couple of layers of heavy duty foil and let it rest in a dry, preheated cooler insulated with some clean towels or newspaper for a couple of hours.

Bludawg 03-13-2013 10:07 PM

I have never cooked on a flower pot but Brisket is Brisket.
Trim all the hard fat
Thin the fat cap to 1/4"
Apply your rub I like 50/50 k salt & black pepper
Get the cooker to 300
Fat cap down
After 4 hrs wrap the brisket in a single layer of Butcher Paper
and go back on fat cap up
after 1.5 hrs start checking the flat for probe tender(hse a parring knife and make a small hole to probe through)
once the flat is probe tender put the brisket on a sheet pan and sit it on the counter top, Put a thermo in the flat when the IT drops to 150 it is ready to carve

HeSmellsLikeSmoke 03-13-2013 10:07 PM

Adding to Ron's excellent advice, use a simple 50/50 Kosher salt and coarse black pepper rub this first smoke.

Tony A 03-13-2013 10:10 PM

Special way to slice it with grain against grain and how do I figure and mark grain while the meat is raw so I know how to carve properly when fully cooked ?

Ron_L 03-13-2013 10:16 PM

The grain is easier to see when it is raw, so find the grain in the flat and at one corner take off a piece so you have an edge that is perpendicular to the grain. Then cut parallel to that edge when it's time to slice it

AustinKnight 03-13-2013 10:22 PM

Re: Full packer on my primo xl
 
Great advice here. Good luck brotha, practice brisket more then any meat and it will all comes together, don't go on temp go on feel.

Sent from my SGH-T999


All times are GMT -5. The time now is 06:03 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.