Brisket on the PG

mountainmanMember

I just came home with a Prime 15 Lb packer and I'm planning to do it on my new PG1000.

But first I have a question or two.

I've always done my briskets fat side to the heat which was fat side down on my Smokette and FEC100 but with the PG1000 it seems like it should be fat side up. What do you all do?

With my FEC100 I generally did a two stage smoke but I'm wondering if I really need to do so with the PG1000.

Lastly I read here that someone liked zone 3 for better than zone 4 as it had better temperature control. Any preferences?

TNX,
MM

9/1/158:15 AM

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cal 2Member

You will be cooking "indirect" so the need for the fat cap to be between the heat and meat is not needed,IMHO.

No need for two stage, unless needed for timing.

I cook brisket on zone 4, but it would work well in zone 3.

Good luck!

9/1/159:03 AM

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ddbMember

I agree with the theory that the fat side up will keep the meat moist while smoking, so that's been my approach.

9/1/159:35 AM

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shortstopMember

Following this as I plan to do a packer soon myself on the PG500 and I know you are at altitude. I would be interested to know what setting you use.

9/1/154:57 PM

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joemMember

quote:
Originally posted by cal:
You will be cooking "indirect" so the need for the fat cap to be between the heat and meat is not needed,IMHO.

No need for two stage, unless needed for timing.

I cook brisket on zone 4, but it would work well in zone 3.

Good luck!

How do you fit a 15# Brisket on zone #3

9/1/157:02 PM

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fredb 2Member

I have a PG1000. Have done about 20 packer briskets this year. Every one was great. Trim to about 1/8" fat and cook fat side up,zone 4 until internal temp reaches 160-170, separate point from flat, wrap the flat and leave on zone 4, put point on zone 3 for an hour, cut the point for burnt ends. Follow your instincts on the burnt ends.Chop 'em up and add sauce. You'll be a winner. The wrapped flat is done at 195. Keep a record of what you did. This is paramount.

9/2/1512:00 AM

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mountainmanMember

quote:
Following this as I plan to do a packer soon myself on the PG500 and I know you are at altitude. I would be interested to know what setting you use.

I'm somewhere around 7200 to 7600 feet.

The briskets I've done in my FEC100 were done 6 - 8 hrs @ 180 and then up to 225 or 240 till "poke" tender, with the last few at 240.

I'll probably just go for 240 and see what happens.

9/2/158:23 AM

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shortstopMember

quote:
Originally posted by MountainMan:
quote:
Following this as I plan to do a packer soon myself on the PG500 and I know you are at altitude. I would be interested to know what setting you use.

I'm somewhere around 7200 to 7600 feet.

The briskets I've done in my FEC100 were done 6 - 8 hrs @ 180 and then up to 225 or 240 till "poke" tender, with the last few at 240.

I'll probably just go for 240 and see what happens.

Thanks MM - I am at 8500 ft. Let me know how it lturns out... 240 is normally what I do too.

9/2/1511:48 AM

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cal 2Member

quote:
Originally posted by MountainMan:
quote:
Following this as I plan to do a packer soon myself on the PG500 and I know you are at altitude. I would be interested to know what setting you use.

I'm somewhere around 7200 to 7600 feet.

The briskets I've done in my FEC100 were done 6 - 8 hrs @ 180 and then up to 225 or 240 till "poke" tender, with the last few at 240.

I'll probably just go for 240 and see what happens.

Might be a interesting read, if you need some help with timing.... Link

9/2/158:17 PM

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