Just tossed in a 14 pounder.Gonna let her go all night,then up the temp around 10:30 a.m. to 230 Deg. MMMMMmmmmmmmm can't wait!!!
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Uhhh Just curious... 14 pounder what? Brisket? Butt? Prime rib? Tri-tip?
Brisket.That's the title of this section,or do you not know how to read?
How'd it turn out? More details please. How long of a cook? What temp did you start at before turning up the temp?
Got one just under 14lbs for tomorrows dinner.
Got one just under 14lbs for tomorrows dinner.
quote:Originally posted by Big Dan:
Brisket.That's the title of this section,or do you not know how to read?
Let's keep it nice, Thanks.
ALL,
Remember, some people use the front page which lists ALL of the forum posts so sometimes people don't know what forum it's in.
Attitudes aren't allowed int his forum unless they're good ones. BBQ is too much fun to have no fun and get ugly.
Remember, some people use the front page which lists ALL of the forum posts so sometimes people don't know what forum it's in.
Attitudes aren't allowed int his forum unless they're good ones. BBQ is too much fun to have no fun and get ugly.
So, Dan,
What's the report?
What's the report?
Hey Smokin can you fold the flat so a 15 pounder will fit?
Depends on the physical size of the flat and which smoker.
Me? I'd cut off the point and place it above the flat to drop on it if I had size issues.
Me? I'd cut off the point and place it above the flat to drop on it if I had size issues.
Its a 16lbs Packard 18''long in a smoken tex 1400 and the Grates are 14.5X14.5'' Thanks
So basically, you're about 4" short of what your racks will handle. As Smokin suggests,trim off the point and set it over the remaining brisket. The rendering fat will baste the flat a bit
The point is the narrow/thick end of the packer. If you have questions, post 'em and someone will answer.
All but 1 Cookshack smokers are designed and come with 18" racks :::subtle hint
:::
The point is the narrow/thick end of the packer. If you have questions, post 'em and someone will answer.
All but 1 Cookshack smokers are designed and come with 18" racks :::subtle hint
:::quote:Originally posted by SmokinOkie:
Depends on the physical size of the flat and which smoker.
Me? I'd cut off the point and place it above the flat to drop on it if I had size issues.
Ahhh...excellent advice. I have a 19.5# monster packer I'm smoking in my SM025 for Memorial Day.
Thanks, Smoking it This Friday nite into Saturday. Will let you guys Know how it turned out.
There are folks that separate point and stack it on the rack above the flat.
Others might separate and rest it directly above,resting on the meat.
If you aren't used to these techniques,depending on the flat width,you might be able to set it diagonally on your rack.
Even without trimming,you might have a good 18" diagonal width of rack to work with.
From the sounds of the packer,it might be about the size of a standard keyboard.
A packer ain't brain surgery,and it doesn't mind being wallered around a mite.
It will also shrink some.
Just a couple of thoughts.
Others might separate and rest it directly above,resting on the meat.
If you aren't used to these techniques,depending on the flat width,you might be able to set it diagonally on your rack.
Even without trimming,you might have a good 18" diagonal width of rack to work with.
From the sounds of the packer,it might be about the size of a standard keyboard.
A packer ain't brain surgery,and it doesn't mind being wallered around a mite.
It will also shrink some.
Just a couple of thoughts.
Trimming off the Point....let me think?.....how about some burnt ends? 
quote:Originally posted by GaryT:
Trimming off the Point....let me think?.....how about some burnt ends?
I've never tried making burnt ends, but I am going to try making them this time. I *love* burnt ends!
Burnt Ends... Mmmm... Actually having some for lunch right now. Wish they sold just the point so I could forget about the flat and just cook burnt ends.
quote:Originally posted by SmokinOkie:
So, Dan,
What's the report?
Turned out Great! it was a choice Angus.Put it in at 190 for 12 hours,then bumped it up to 230 for about another 5.Pulled it out when internal hit 195 and let it sit for an hour in the oven.The choice Angus is a great cut of meat.