El Ropo wrote:
I'm a little late to the game here, but want to mention that when cooking whole packers, the poke test should be done in the middle of the flat, not the point.
6 hours, you must have really been putting the heat on it to get it done that soon, which is fine by me, I cook 'em @ 300ish and never had a "dry" result. Just gotta wait for the meat to give up the ghost (probe tender).
And remember to let rest in either foil or butcher paper for at least 2 hours then slice the flat across the grain!
How big was that packer?
Most of the popular BBQ joints can cook whole packers in less than 12 hours, and they turn out fantastic. 18+ hours seems a bit extreme to me, unless you just enjoy hanging out by the smoker away from the family or something.
Check out Robert Rodriguez's youtube video called "10 minute cooking school: Texas BBQ". Informative and entertaining. Oh, and his brisket is super moist, tender, and flavorful.
**Edit** I just noticed you cut the brisket into 3 pieces before cooking, if possible in the future, you'll get a much better result cooking the whole packer at one time. The fatty point helps to keep the lean flat moist during the cook.
Thank you, I wanted to do the whole thing, but like I said, there's just the 2 of us here and I did need the practice-better to screw up a third of a brisket than the whole thing. maybe cooking then freezing would work better?
The temp. stayed under 200 the whole time, that's by the gauge on the grill lid. The meat thermometer read 190 when I took it off.
I sliced the pieces across the grain so i'd be sure to slice it the right way after I cooked it, that's why it looked like a bicycle seat- guess I sliced it right.
I don't remember what it weighed, but it was huge to me!