The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-13-2013, 09:54 PM   #1
Tony A
Full Fledged Farker
 
Tony A's Avatar
 
Join Date: 02-29-12
Location: Long island, Ny
Downloads: 0
Uploads: 0
Default Full packer on my primo xl

I'm pretty good with buttes and shoulders turkey legs and other stuff but now I want to attemp a full brisket on my new primo xl I want to know set up such as drip pan water pan inject it or not temps when to start probing basically a full step by step on how to go about this project for a fall apart juicy amazing brisket on this new cooker


Please help brethren!!!!
__________________
* PRIMO OVAL XL*MINI WSM*SMOKEY JOE*JUMBO JOE*AKORN *GOOD GRILLIN ALL*
Tony A is offline   Reply With Quote


Unread 03-13-2013, 10:04 PM   #2
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

You shouldn't need a water pan, and for the first one I would keep it simple. Trim the hard fat, leave the fat cap intact (maybe trim to 1/4"), rub it, cook it indirect at 260-270, fat cap down. It will take 60-75 minutes per pound as a rough estimate.

I start checking for done at around 190 internal and go by feel. Probe the flat and the point will take care of itself. Cook it until your probe in the thickest part of the flat goes in with little to no resistance.

Once it probes tender wrap it in a couple of layers of heavy duty foil and let it rest in a dry, preheated cooler insulated with some clean towels or newspaper for a couple of hours.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 03-13-2013, 10:07 PM   #3
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I have never cooked on a flower pot but Brisket is Brisket.
Trim all the hard fat
Thin the fat cap to 1/4"
Apply your rub I like 50/50 k salt & black pepper
Get the cooker to 300
Fat cap down
After 4 hrs wrap the brisket in a single layer of Butcher Paper
and go back on fat cap up
after 1.5 hrs start checking the flat for probe tender(hse a parring knife and make a small hole to probe through)
once the flat is probe tender put the brisket on a sheet pan and sit it on the counter top, Put a thermo in the flat when the IT drops to 150 it is ready to carve
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 03-13-2013, 10:07 PM   #4
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Adding to Ron's excellent advice, use a simple 50/50 Kosher salt and coarse black pepper rub this first smoke.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 03-13-2013, 10:10 PM   #5
Tony A
Full Fledged Farker
 
Tony A's Avatar
 
Join Date: 02-29-12
Location: Long island, Ny
Downloads: 0
Uploads: 0
Default

Special way to slice it with grain against grain and how do I figure and mark grain while the meat is raw so I know how to carve properly when fully cooked ?
__________________
* PRIMO OVAL XL*MINI WSM*SMOKEY JOE*JUMBO JOE*AKORN *GOOD GRILLIN ALL*
Tony A is offline   Reply With Quote


Unread 03-13-2013, 10:16 PM   #6
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

The grain is easier to see when it is raw, so find the grain in the flat and at one corner take off a piece so you have an edge that is perpendicular to the grain. Then cut parallel to that edge when it's time to slice it
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 03-13-2013, 10:22 PM   #7
AustinKnight
is One Chatty Farker

 
AustinKnight's Avatar
 
Join Date: 08-23-10
Location: Austin Texas
Downloads: 0
Uploads: 0
Default Re: Full packer on my primo xl

Great advice here. Good luck brotha, practice brisket more then any meat and it will all comes together, don't go on temp go on feel.

Sent from my SGH-T999
__________________
|HOOK'EM UDS|MINI UDS|22.5 WEBER PERF|B&B|OAK & PECAN|DIGIQ|TW8060|THERMAPEN ORANGE|Char-Griller Akorn|Thin Blue Smokery|
AustinKnight is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:08 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts