12pm Packer done in 7 hours???

Former Member

Bought a 12 - 13 lb packer, put it on 250 last night, top shelf fat side down in the elite sm025. The probe is reading 190 in the point and the flat. The butter push test works in the point and about half way down the flat. The thin end piece is a little harder to push into.
I thought it would take at least 10 hours but it looks done at 7 hours.
What do I do? Take it out foil blanket and cooler? Then reheat at game time? Did I do something wrong?

Thanks

2/3/137:06 AM

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cal 2Member

1st off, Probing the point is not the area you want to worry about, concentrate on the flat, that is the area that you want to feel tender.

If that area is tender and you have to hold that long, I would double foil and hold in the smoker at 150*. Make sure you have opened the smoker long enough to dump the heat out and make sure it doesn't climb in temps until it/smoker has cooled down....or you can cool and reheat.

2/3/137:24 AM

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Former Member

Thanks,

I had the probe on the side of the brisket.
When I put it in the top the temp was 172.
I'm guessing I had the probe exposed to the heat source with noting in between which caused it to read so high.

Thanks

2/3/137:37 AM

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cal 2Member

The point will always cook faster/warmer than the flat, but you need not worry about it drying out. There is a seam of fat that runs between the two, I'm guessing you may have had your probe there.

Enjoy the game and brisket!

2/3/137:44 AM

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