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10-23-2013, 08:46 PM
somebody shut me the fark up.
Join Date: 07-04-09
The only thing you need to change is go fat cap down until yo wrap it, and don't add anything to the foil you don't need it that brisket will give off plenty on it's own. This is my typical cook always keep the fat to the fire.
I cook packers in 6 hrs + rest time pit grate temp 300 deg
cook 4 hrs fat cap down( direct heat) or Point to the firebox (Indirect heat)
end of 4th hr wrap in single layer of butcher paper go back on fat cap up
5 th hr probe the thickest spot on the Flat if it passes pull if not check it again in 30 min( before the 2nd hr has past it will be like butter)
sit the wrapped packer on a sheet pan on the counter in the kitchen and monitor the temp in the thickest part of the flat.
once it has dropped to 150 deg( aprox 2 hrs) carve it & scarf it
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
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