Packer Time Question

[gmag]

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?

 

[Bludawg]

17 hrs prior rest time is built in

 

[sliding_billy]

At 275, I would plan on about 1.5 hours/lb total (including hold time) to be safe.

 

[gmag]

I re-checked the weight. Its 13.6lbs. At 1.5 hrs/lb that's just over 20 hours. Does that sound right?

 

[Happy Hapgood]

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.

 

[Bludawg]

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.

 

[Ron_L]

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']

in a kamado, idk, brisket in my eggs always average around 45 minutes a lb at 275, prob more like 40 minutes

 

[Bludawg]

in a kamado, idk, brisket in my eggs always average around 45 minutes a lb at 275, prob more like 40 minutes

:blah::blah::heh:

 

[pc132]

I'm in a similar predicament. Does the 1 hr /lb @ 275 metric including foiling? I don't think it does.

 

[sliding_billy]

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.