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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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02-21-2013, 07:08 PM | #1 |
On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
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trimmed my first packer, 2 quick questions
So i trimmed and rubbed my first packer. It started at 12.9 lbs and i trimmed off 37.5 oz of fat. Is it normal to cut just over 2 lbs of fat? The HARD fat on the underside of the point was 16oz by itself. Also since I am now left with a 10.55 lb brisky, do i adjust cooking times to the new weight or the pre-trimmed weight? I am guessing 1 hr/lb at 250°.
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NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket |
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02-21-2013, 07:12 PM | #2 |
Full Fledged Farker
Join Date: 09-05-12
Location: Midwest
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I think most people will say to throw your timer out the window and cook it til it's done. In other words when it's jiggly or probes smooth like butter. Ay estimate of time someone gives you is just going to be that, an estimate. Cook her til she's done. Good luck!
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02-21-2013, 07:41 PM | #3 | |
Is lookin for wood to cook with.
Join Date: 02-10-13
Location: Daly City, CA
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Quote:
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02-21-2013, 08:51 PM | #4 |
On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
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Do you mean 12 hrs?
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NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket |
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02-21-2013, 08:52 PM | #5 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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Trim as much as you want, leave a nice cap and cook until tender. Hours per pound will drive you nuts. It's not baking
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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02-21-2013, 08:53 PM | #6 |
On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
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And for the 2nd question, 37.5 oz of fat comming off a 12.9lb brisky, sound right?
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NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket |
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02-21-2013, 09:00 PM | #7 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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I don't weigh it but sometimes it's alot
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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02-21-2013, 09:17 PM | #8 |
On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
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NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket |
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02-21-2013, 09:27 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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It does not sound alarming to me that a lot of fat came off, it all depends on the trim given at the time the animal is initially butchered, some trim closer than others. So, yeah, 2 pounds happens at times.
As for timing, at 250F, if you are trying to time your start, allow 1.5 hours per pound for a packer. That allows for a window of time, if you get done in 10 hours (likely) you can easily hold a packer in a warm oven or cooler for 4 to 5 hours. It gives you a little leeway if you end up chasing temperatures of something goes wrong. You can always adjust for too much time, it is hard to get more time when you have run out. But, cook to feel, you want to work with cooking to probe tender, that is the best way.
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02-21-2013, 09:28 PM | #10 |
On the road to being a farker
Join Date: 07-13-12
Location: Los Angeles, CA
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trimmed my first packer, 2 quick questions
Try searching Pitmaster T brisket and look for his video page in his sig.. Ton of info in his videos and their very entertaining. Also look for his Night Train vid.
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22.5" WSM, 18" WSM, 22.5 Blue Weber OTG, 22.5" Weber OTS, Weber BabyQ |
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02-21-2013, 09:33 PM | #11 | |
On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
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Quote:
Great advice
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NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket |
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02-21-2013, 09:37 PM | #12 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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The thing is, the number one mistake I see most first time BBQ cooks make, on all meats, is to under cook. And the number one reason why, is they cut it too close, underestimate how long it takes and everyone wants to eat. Then it is so disappointing. Allow more time, understand when and how you can adjust the factors, it all gets so much easier, but, it all starts with allow enough time.
You get that smoke rolling, and after about 5 to 6 hours, you get that smell of meat and carmelizing proteins and sugars, you get to wanting to eat that BBQ so bad and you rush it, or folks rush you etc...if you ever get to go to a competition, there is this witching hour, between 5 and 7 in the morning, the air is cool, early light, everyone's pork butts and briskets are coming out of the stall, all that smoke and rub and meat, the aroma just hanging in the cool air, man, it is the most beautiful smell, and you know that you want to go look, and it is just not time to eat yet.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-21-2013, 09:42 PM | #13 |
is One Chatty Farker
Join Date: 04-17-08
Location: Dallas Or.
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how important is trimming the fat ?
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02-21-2013, 09:52 PM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I find that if you don't trim it down to 1/8", I find it is too fatty for my taste. Of course, you can just not eat the fat, but, then all the rub goes to waste. So I trim to 1/8" of the fat cap, which renders nicely to leave just a little fat. The fat chunk between the point and flat, if you don't trim it, it never renders right and then it makes things greasy. No Bueno.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-21-2013, 10:54 PM | #15 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I used weigh the trim so I had an Idea of the yield. Average trim was about 2.5 lb.Now I don't bother. As to cookin time It's done when it probes tender .I cook a 300 and wrap in BP between 4-5 hrs and done in an average of 6.5 hrs
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