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Old 08-29-2013, 04:17 PM   #1
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I am cooking a 15lb packer this weekend. I cook at 275 and I need it done and rested by 2pm. Suggestions on what time I should it it on?
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Old 08-29-2013, 04:18 PM   #2
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17 hrs prior rest time is built in
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Old 08-29-2013, 04:28 PM   #3
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At 275, I would plan on about 1.5 hours/lb total (including hold time) to be safe.
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Old 08-29-2013, 05:14 PM   #4
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I re-checked the weight. Its 13.6lbs. At 1.5 hrs/lb that's just over 20 hours. Does that sound right?
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Old 08-29-2013, 05:20 PM   #5
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Quote:
Originally Posted by gmag View Post
I re-checked the weight. Its 13.6lbs. At 1.5 hrs/lb that's just over 20 hours. Does that sound right?
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.
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Old 08-29-2013, 05:29 PM   #6
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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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Old 08-29-2013, 05:29 PM   #7
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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.
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Old 08-29-2013, 05:34 PM   #8
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in a kamado, idk, brisket in my eggs always average around 45 minutes a lb at 275, prob more like 40 minutes
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Old 08-29-2013, 06:02 PM   #9
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Quote:
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in a kamado, idk, brisket in my eggs always average around 45 minutes a lb at 275, prob more like 40 minutes
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Old 08-29-2013, 06:08 PM   #10
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I'm in a similar predicament. Does the 1 hr /lb @ 275 metric including foiling? I don't think it does.
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Old 08-30-2013, 05:05 AM   #11
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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.
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