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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-26-2009, 09:16 AM   #16
barbefunkoramaque
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270 IS A GOOD in between point and no foil and you will have a phenomenal Bark. A bit here about that little burnt end in the thin part.

Its a FARKING BURNT END... THEY WERE CUTTING THAT OFF FOR CHIPPED BEFORE YOU WERE A GLINT IN YOUR DADDYS EYES.!
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Unread 05-26-2009, 09:36 AM   #17
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Quote:
Originally Posted by barbefunkoramaque View Post
270 IS A GOOD in between point and no foil and you will have a phenomenal Bark. A bit here about that little burnt end in the thin part.

Its a FARKING BURNT END... THEY WERE CUTTING THAT OFF FOR CHIPPED BEFORE YOU WERE A GLINT IN YOUR DADDYS EYES.!
I KNOW ITS A FARKING BURNT END!

My point was that compared to other packers I've looked through, this one had a much higher volume of "thin" area, not just as the end but even as you moved towards the point. I knew that when I bought it, but the other packers were a little larger than I wanted. Next time I will just go by the shape of the packer I want and not the weight.
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Unread 05-26-2009, 10:11 AM   #18
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Quote:
Originally Posted by Saiko View Post
OK, now that I have chopped it up and thrown the leftovers in the freezer, I have a couple of follow up questions:
  1. When I was chopping up the point, there were many layers of fat mixed in with the meat that were impossible to remove, so I just cubed up everything. Would this have rendered out with a low and slow cook? I plan on making burnt ends with them the next time I fire up the smoker.
  2. Anybody ever try injecting with a high heat brisket? Does it make any difference?
Thanks!
1. Yes, you have to be far more agressive in trimming the fat when you're going high heat, it simply will not render the same as on a low and slow. I like to do this pre-cook. You really have to dig away at the big area of fat that seperates the flat and the point.

2. Never tried, sorry
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Unread 05-26-2009, 10:14 AM   #19
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270 IS A GOOD in between point and no foil and you will have a phenomenal Bark. A bit here about that little burnt end in the thin part.
I like 270 as well (without foil) but this method calls for much higher temps. You also finish in about 4 hours for HUGE briskets that would take much much longer @ 270.
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Unread 05-26-2009, 02:05 PM   #20
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I like 270 as well (without foil) but this method calls for much higher temps. You also finish in about 4 hours for HUGE briskets that would take much much longer @ 270.
So what is the ball park guestimate for how long it would take to smoke a 12-14 lb packer at 270? I might give this a shot next time. As long as it's something I could start in the morning and have ready for dinner I'd be happy.
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Unread 05-26-2009, 02:09 PM   #21
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270 6 to 5 or so depending on if you park them
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Unread 05-26-2009, 02:36 PM   #22
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In my experience with a whole packer @ 270 you're still looking at around a pound an hour, maybe a bit less depending on all the other factors. I still kind of consider 270 in the low and slow range. This is referring to a WSM with water, 270 measured at the grate (290 dome??)

I've also noticed that the more marbled "premium" type briskets have a much lower cook time.
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Unread 05-26-2009, 03:27 PM   #23
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I cook at 275 for my low and slow brisket. Hour per pound is a pretty good average.
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Unread 05-26-2009, 09:29 PM   #24
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Hey bro...just caught up with your thread...I'm not seing ANYTHING wrong with your smoke ring...it looks great! Nice job! If anything you might want to foil @ 165-170...then start probing after an hour or so until it's like buttah. The temps seem fine to me...I was actually hitting 365 ish at the time of foiling.
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