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Unread 09-03-2011, 05:19 PM   #1
somebody shut me the fark up.

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Question Any time difference cooking an aged packer?

I have an 11 lb. packer that I plan on cooking low & slow - prob. 225 or 250 (I'm fully aware of the h&f, option, but not doing it this particular time).

Anyway, it's been aging in the cryo for 5 or 6 weeks. I just took it out - it smells and looks fine. I did shave away a few little brown markings that were just on the surface.

The grain is much looser than what I've seen on unaged briskets, which makes me wonder if this critter is gonna get done more quickly than a fresh packer. I plan on allowing around 1 to 1.5 hours per pound, but I wonder if I should lean more toward the shorter range rather than longer.


***on edit***

right when I hit "submit" I thought I probably should do a search, which I did. Got the info I needed - apparently aging is more about flavor than cook time and also saw that Mr. Minion (of the Minion Method) posted in one of those threads! I also saw a post that was used for a siggy of barbafunkaramaque. Some good Brethren history right there!

Anyway, I think I got it, but I'd still be interested in hearing what y'all got to say.
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Unread 09-03-2011, 05:24 PM   #2
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I think there is a very good chance it could get done faster. I just smoked a 8 lb choice angus brisket (it was very limber), cruising temp 275*. I started it at 9:45am and pulled it at 5pm. In reality I probably should have pulled it at 4:15, but I didn't think to check so soon. When I went out there the alarm was going off it had reached 207 IT. It's resting now, so we'll see how it goes.
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