Packer Time Question
- Thread starter gmag
- Start date
Bludawg
somebody shut me the fark up.
17 hrs prior rest time is built in
sliding_billy
somebody shut me the fark up.
At 275, I would plan on about 1.5 hours/lb total (including hold time) to be safe.
Seems kinda long to me. I would start checking for probe tender at the thickest part of the flat at 12-14 hours with those temps.
Bludawg
somebody shut me the fark up.
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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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.
early mornin' smokin'
is Blowin Smoke!
in a kamado, idk, brisket in my eggs always average around 45 minutes a lb at 275, prob more like 40 minutes
Bludawg
somebody shut me the fark up.
:blah::blah::heh:
pc132
Knows what a fatty is.
I'm in a similar predicament. Does the 1 hr /lb @ 275 metric including foiling? I don't think it does.
sliding_billy
somebody shut me the fark up.
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.
