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Unread 08-10-2011, 08:09 PM   #1
bigsapper
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Question Hep a Brother Out With Brisket Timing

I'm planning a family BBQ this weekend.

I'm setting up my BGE to do a slow 18+ hour cook with a packer brisket.

I also have a trimmed flat & a trimmed point.

Do I need to wait awhile before I add the trimmed flat & point? If so how long? The point I planned to make burnt ends with.

TIA.
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Unread 08-10-2011, 08:17 PM   #2
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I might wait awhile to put the trimmed stuff on, but how long???????
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Unread 08-10-2011, 08:40 PM   #3
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The last flat I cooked took about 10 hours and probably coulda used a couple more.

The point I want on early enough to give me time to chop it and put it back on while the rest is finishing.
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Unread 08-13-2011, 03:10 PM   #4
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OK, here's my thought process. Since the flat and point separates will be on the upper rack, they'll probably cook slower, so I'll put everything on at the same time.

Makes it easier and easier is better. Especially after a few brewskis.
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Unread 08-13-2011, 03:37 PM   #5
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Quote:
Originally Posted by bigsapper View Post
OK, here's my thought process. Since the flat and point separates will be on the upper rack, they'll probably cook slower, so I'll put everything on at the same time.

Makes it easier and easier is better. Especially after a few brewskis.
When cooking on my XL Egg with an extra level, my upper level is about 20-25 degrees HOTTER than the lower. IMO, you should put the separate point & flat on the lower level & packer on top (if you can fit it).
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Unread 08-13-2011, 03:58 PM   #6
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Wow, thanks for the heads up on that. I was going to put a 9"x9" water pan on the plate setter.

Fark, I don't think the packer will fit on the upper rack.
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Unread 08-14-2011, 08:26 AM   #7
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Not much choice with meat positioning. The separate point/flat in top is running about 10-15 degrees hotter. Probe slides in easily so they're both coming off soon and into the cooler.

The packer is stalled.

Time to drink another beer.
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Unread 08-14-2011, 10:43 AM   #8
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I cook flats in roughly six hours or less. I smoke em at about 275 for a couple of hours, then into the foil. I let them go another two hours and then start checking for tenderness. If its not where I want it yet I check every 30 minutes after. Then when its where I want it I let it cook a few more minutes to help out the bark.
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Unread 08-14-2011, 10:53 AM   #9
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Packer's done; like butta.

Wrapping in cling wrap and foil and placed in a cooler. Will these briskets hold for 6 hours?
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Unread 08-14-2011, 12:06 PM   #10
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Well I figured I'd probe the point that I'll chop at 4 hours. If the meat's below 175 I'll put it in a 200 degree oven.
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Unread 08-21-2011, 02:49 PM   #11
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Sorry for the lack of followup on this. Everything came out great. The trimmed flat on top coulda used a little more time but it was still good. The family was more than impressed.







Sorry I don't have any that was sliced. It was going as fast as I could cut it.
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