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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-29-2013, 03:17 PM
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#1 |
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Full Fledged Farker
Join Date: 01-12-13
Location: Minnesota
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Packer Time Question
I am cooking a 15lb packer this weekend. I cook at 275 and I need it done and rested by 2pm. Suggestions on what time I should it it on?
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KCBS CBJ - KJ Classic - Gateway Drum Smoker |
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08-29-2013, 03:18 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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17 hrs prior rest time is built in
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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08-29-2013, 03:28 PM
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#3 |
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somebody shut me the fark up.
  Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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At 275, I would plan on about 1.5 hours/lb total (including hold time) to be safe.
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08-29-2013, 04:14 PM
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#4 |
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Full Fledged Farker
Join Date: 01-12-13
Location: Minnesota
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I re-checked the weight. Its 13.6lbs. At 1.5 hrs/lb that's just over 20 hours. Does that sound right?
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KCBS CBJ - KJ Classic - Gateway Drum Smoker |
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08-29-2013, 04:20 PM
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#5 | |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Quote:
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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08-29-2013, 04:29 PM
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#6 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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you said it was 15 lb SO... At 275 deg without wrapping figure 1 hr lb after trimming + 2 hrs rest time. Now you have corrected yourself saying it is 13.6 lb in the package. Average trim is about 2 lbs so go long and figure it will be 12 lb. = 12 hrs Cook + 2 hrs rest 14 hrs, have it on by midnight you should be good.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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08-29-2013, 04:29 PM
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#7 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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It depends on the cooker, but at 275 and hour per pound is typical, plus two hours for resting plus an hour or two fudge factor.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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08-29-2013, 04:34 PM
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#8 |
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is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny
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in a kamado, idk, brisket in my eggs always average around 45 minutes a lb at 275, prob more like 40 minutes
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L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel |
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08-29-2013, 05:02 PM
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#9 | |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
 
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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08-29-2013, 05:08 PM
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#10 |
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Knows what a fatty is.
Join Date: 08-20-12
Location: La Crescenta, CA
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I'm in a similar predicament. Does the 1 hr /lb @ 275 metric including foiling? I don't think it does.
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08-30-2013, 04:05 AM
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#11 |
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somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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I was not including foiling (I don't foil brisket) in my 1.5. That was including rest time though. The OP made it sound like it had to be done at a specific time, so I'd rather be safe. That being said, foiling does make the time to finish safer. I might go that route and shorten the cook with a hard deadline.
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