I have a packer just over 16lbs untrimmed. Is 1 to 1.5 hours per pound at 250F about right? 16-24 hours? Not sure if it even will fit into my CS-025 yet ..... not sure when to start for a saturday dinner ....
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Tell us a little more. What grade is that packer...choice, select, ungraded...it should say on the back of the cryo package.
You gonna do a basic rub and cook? Are you wanting to split the point and cook burnt ends?
How much fat is on that packer...1,2,3 lbs?
While I don't cook at 250* all the way through, I would guess 1-1.25 hrs/lb would be close. Don't forget to allow a little time for a rest, or at least I would.
You gonna do a basic rub and cook? Are you wanting to split the point and cook burnt ends?
How much fat is on that packer...1,2,3 lbs?
While I don't cook at 250* all the way through, I would guess 1-1.25 hrs/lb would be close. Don't forget to allow a little time for a rest, or at least I would.
it's hard to tell how much fat in it's frozen state at the moment but I expect a lot. There is no grade on it (Walmart special)... I will look again. It's probably and old dairy cow 
I was thinking of doing a basic rub and split the point off after the flat is done and cook burnt ends (if that's the best way to do it).
thanks
I was thinking of doing a basic rub and split the point off after the flat is done and cook burnt ends (if that's the best way to do it). thanks
I'd start by getting it thawed...seriously, it usually takes 4-5 days to thaw in the frig.
I did one of those Walmart briskets and it took about 1.5 hrs/lb, came out decent.
Yes, split the point from the flat and put it back in the smoker for a couple hours while the flat is resting.Smokin' has a good burnt ends 101, that would guide you through that process.
I did one of those Walmart briskets and it took about 1.5 hrs/lb, came out decent.
Yes, split the point from the flat and put it back in the smoker for a couple hours while the flat is resting.Smokin' has a good burnt ends 101, that would guide you through that process.
I have an SM025.
The last packer I did was a 14.54 pounder from WalMart. It was fresh, not frozen.
I rubbed generously with McCormicks California Style Garlic Pepper, put into a cold smoker set at 225* with 5.7oz of pecan and let it go for four hours. I then dropped the smoker temp to 195 and went to bed.
I left it at 195 and went to play golf in the morning. After golf I cranked it to 250* until it finished at 192*. I never opened the door except to poke it with the probe at the end of the smoke. Total cooking time was 22 hrs.
The result was my best brisket to date. Nice bark, very tender without being mushy. I think it is as good a brisket this old Maine boy can cook. I'm sure a native Texan might find fault, but we really loved the results.
So go ahead and cook that beastie and let us know how it comes out!
The last packer I did was a 14.54 pounder from WalMart. It was fresh, not frozen.
I rubbed generously with McCormicks California Style Garlic Pepper, put into a cold smoker set at 225* with 5.7oz of pecan and let it go for four hours. I then dropped the smoker temp to 195 and went to bed.
I left it at 195 and went to play golf in the morning. After golf I cranked it to 250* until it finished at 192*. I never opened the door except to poke it with the probe at the end of the smoke. Total cooking time was 22 hrs.
The result was my best brisket to date. Nice bark, very tender without being mushy. I think it is as good a brisket this old Maine boy can cook. I'm sure a native Texan might find fault, but we really loved the results.
So go ahead and cook that beastie and let us know how it comes out!
ouch... took it out to thaw tonight ... put it back in the freezer and took out a 8.5 lb flat instead ... when I choose to do the packer again I'll start defrosting on Monday . Shouldn't choose to do a frozen packer on a Wednesday. Didn't think about the thaw time. Really wanted to try the packer however .....
thanks
thanks
quote:Originally posted by dba1954:
... There is no grade on it (Walmart special)...
No grade on it means it's below select. Not that it's bad, it's just going to be a little different, might or might not have much intramuscular fat.
I can't give you a forumula XX hours at XX temp. I think that tends to be used as a recipe.
At best I would say start with that, but learn her how to determine when done is done. There's some good tutorials and check out my video in Brisket 101.
Russ
You don't need to defrost it in the refrigerator. Pull it out tonight when you get home and then put it back in the fridge when you go to bed. If you do it again tomorrow night it should be thawed and ready for a Saturday cook.
I'm going to use the flat I had frozen, maybe do the packer in a week or two. The Flat I got's well on it's way defrosting today. It's labeled as USDA Select, nose off, and is large on it own at 8.5 lbs. Never seen a flat that large. I've done about 5 or 6 brisket flats before (no expert at all) but all in the 4 lb range. I'm guessing this guy will go 10+ hours at 225F ?
Your timing is in the ballpark. FTC for awhile and enjoy.
got my shipment of 5 lbs of cook shack brisket rub yesterday, went to wal-mart by my house tonight and bought a 15.6 lbs packer... This will be my second brisket this weekend. The first packer was from a local butcher at almost $4/lb... so i decided i'd go to wally world and settle for a $2.35/lbs packer instead...
However, i just looked at the brisket in the cry package and the only thing that is stamped on the back of the packaging is the word "EXCELL" and a stamp that says "inspected by USDA....." does that mean this piece of meat i bought is below 'grade'?
However, i just looked at the brisket in the cry package and the only thing that is stamped on the back of the packaging is the word "EXCELL" and a stamp that says "inspected by USDA....." does that mean this piece of meat i bought is below 'grade'?
If there is no grade, then yes, it's below select. Wal-mart sells those.
Cook it up and let us know how it goes.
Cook it up and let us know how it goes.
I'd consider injecting that baby to help tenderize/moisten.
Wrap it in Saran Wrap or something before injecting (it's neater. Much neater. Trust me.) Let it rest overnight after the injection.
Wrap it in Saran Wrap or something before injecting (it's neater. Much neater. Trust me.) Let it rest overnight after the injection.
I def will Mr. Okie
Pags - i guess i know what i need to put on my list of 'smoking' items i need.... i don't have any type of injection device... Thanks for the tip of saran wrap, i think i saw the same tip in Smokin's Brisket 101... unless it was somewhere else on here... Since i don't have an injector, and i had just planned on trimming some fat off the top of the brisket and rub with worcestershire and coat with CS brisket rub... much like smokin's 101... then FTC for 2 hours or so, is there anything else i could do to tenderize the meat?
Pags - i guess i know what i need to put on my list of 'smoking' items i need.... i don't have any type of injection device... Thanks for the tip of saran wrap, i think i saw the same tip in Smokin's Brisket 101... unless it was somewhere else on here... Since i don't have an injector, and i had just planned on trimming some fat off the top of the brisket and rub with worcestershire and coat with CS brisket rub... much like smokin's 101... then FTC for 2 hours or so, is there anything else i could do to tenderize the meat?
Grading is often hit,or miss,on briskets.
You might just try to cook it and learn to do that correctly.Sometimes your ungraded turns out better than a poor "choice" grade.
If really needed,walmart and the other box stores typically sell injectors in the cooking section for less than a couple dollars.
drbbq a top comp cook and longtime forum member offers this as one solution.
Dr. Barbecue injects flavor into ordinary brisket
Dr. BBQ's Shortcut Brisket
Makes six to eight servings
1 cup Big Cow Beef Injection (recipe follows)
3 brisket, flat cuts, 5 to 6 pounds, fat left on
Big-Time Barbecue Rub (recipe follows)
A couple of hours before you plan to start cooking, inject the Big Cow Beef Injection into the brisket, spreading it around as best you can. Season the brisket with the Big-Time Barbecue Rub as heavily as you can.
Prepare the cooker for indirect cooking at 275 degrees, using pecan wood for flavor. Cook the brisket fat side down for one hour, and then flip it to fat side up. Cook to an internal temperature of 160 degrees. This should take three to four hours total. Wrap the brisket tightly in a double layer of heavy-duty aluminum foil and return to the cooker. After another hour, begin checking the internal temperature. When it reaches 200 degrees, remove the brisket and let it rest, wrapped for 15 minutes. Slice and serve.
Source: "Dr. BBQ's Big-Time Barbecue Cookbook," by Ray Lampe, St. Martin's Griffin, $16.95)
Big Cow Beef Injection
Makes 2 and one-fourth cups
2 cups beef broth
one-fourth cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
one-half teaspoon cayenne pepper
Combine all ingredients in a bowl, mix well and refrigerate before injecting.
Source: "Dr. BBQ's Big-Time Barbecue Cookbook," by Ray Lampe, St. Martin's Griffin, $16.95)
Big-Time Barbecue Rub
Makes 1 and one-half cups
one-half cup salt
one-half cup turbinado sugar (crystal brown sugar)
one-fourth cup granulated brown sugar
1 tablespoon granulated garlic (see note)
1 tablespoon granulated onion (see note)
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 teaspoons cayenne pepper
1 tablespoon dried thyme
1 tablespoon ground cumin
1 teaspoon ground nutmeg
Combine all ingredients, mix well and store in an airtight container.
Note: Granulated garlic and onion are coarser than powder, but the powders can be substituted.
Source: "Dr. BBQ's Big-Time Barbecue Cookbook," by Ray Lampe, St. Martin's Griffin, $16.95)
Read more: http://www.azcentral.com/style...c.html#ixzz1a7AAyyeZ
You might just try to cook it and learn to do that correctly.Sometimes your ungraded turns out better than a poor "choice" grade.
If really needed,walmart and the other box stores typically sell injectors in the cooking section for less than a couple dollars.
drbbq a top comp cook and longtime forum member offers this as one solution.
Dr. Barbecue injects flavor into ordinary brisket
Dr. BBQ's Shortcut Brisket
Makes six to eight servings
1 cup Big Cow Beef Injection (recipe follows)
3 brisket, flat cuts, 5 to 6 pounds, fat left on
Big-Time Barbecue Rub (recipe follows)
A couple of hours before you plan to start cooking, inject the Big Cow Beef Injection into the brisket, spreading it around as best you can. Season the brisket with the Big-Time Barbecue Rub as heavily as you can.
Prepare the cooker for indirect cooking at 275 degrees, using pecan wood for flavor. Cook the brisket fat side down for one hour, and then flip it to fat side up. Cook to an internal temperature of 160 degrees. This should take three to four hours total. Wrap the brisket tightly in a double layer of heavy-duty aluminum foil and return to the cooker. After another hour, begin checking the internal temperature. When it reaches 200 degrees, remove the brisket and let it rest, wrapped for 15 minutes. Slice and serve.
Source: "Dr. BBQ's Big-Time Barbecue Cookbook," by Ray Lampe, St. Martin's Griffin, $16.95)
Big Cow Beef Injection
Makes 2 and one-fourth cups
2 cups beef broth
one-fourth cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
one-half teaspoon cayenne pepper
Combine all ingredients in a bowl, mix well and refrigerate before injecting.
Source: "Dr. BBQ's Big-Time Barbecue Cookbook," by Ray Lampe, St. Martin's Griffin, $16.95)
Big-Time Barbecue Rub
Makes 1 and one-half cups
one-half cup salt
one-half cup turbinado sugar (crystal brown sugar)
one-fourth cup granulated brown sugar
1 tablespoon granulated garlic (see note)
1 tablespoon granulated onion (see note)
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
2 teaspoons cayenne pepper
1 tablespoon dried thyme
1 tablespoon ground cumin
1 teaspoon ground nutmeg
Combine all ingredients, mix well and store in an airtight container.
Note: Granulated garlic and onion are coarser than powder, but the powders can be substituted.
Source: "Dr. BBQ's Big-Time Barbecue Cookbook," by Ray Lampe, St. Martin's Griffin, $16.95)
Read more: http://www.azcentral.com/style...c.html#ixzz1a7AAyyeZ
I've cooked a few Wally World packers before and they came out just fine, nice and juicy, without the need of injecting. And Dr. BBQ's rub recipe is the one I use most of the time.
Yep Andy!,
It is just amazing what a CS electric smoker and a 4 hr rest will do for a worthless piece of meat, as long as you cook until tender.
It is just amazing what a CS electric smoker and a 4 hr rest will do for a worthless piece of meat, as long as you cook until tender.
My concern is the ungraded. I think Tom's injection and rub are great. Only thing is I would cook it at 225-235* so it's really low and slow. I believe it will get more tender that way. Unless Tom defers, then I'd listen to him.
Yep,like pags says.Be sure you have an accurate therm and the spot you are cooking is running a correct 225º-235º.
drbbq,one of my mentors,was recommending for general cookers.
The CS will cook more moist than most out there.
drbbq,one of my mentors,was recommending for general cookers.
The CS will cook more moist than most out there.
Thank you so much for your replies...
I agree with you Tom - "focus on cooking it correctly without anything 'bells and whistles'." Hence the reason i don't own an injection device! I have already printed out your reply with the recipe in it.
I've got 4 maverick thermometers not counting the one that hooks up to my CS 045....
The one thing i'm glad you guys stated above was the temp you'd do this large slab of beef at...
I was dead set on a smoker temp of 200*, but if you guys think that would be to low, again it will go into the smoker tonight and would like to eat this beef on Saturday, then i'll go with the temps you stated above.
I agree with you Tom - "focus on cooking it correctly without anything 'bells and whistles'." Hence the reason i don't own an injection device! I have already printed out your reply with the recipe in it.
I've got 4 maverick thermometers not counting the one that hooks up to my CS 045....
The one thing i'm glad you guys stated above was the temp you'd do this large slab of beef at...
I was dead set on a smoker temp of 200*, but if you guys think that would be to low, again it will go into the smoker tonight and would like to eat this beef on Saturday, then i'll go with the temps you stated above.
Nothing wrong with starting it at 200* after supper tonight and when you go to bed at 2;00am turn it up to your desired temp. It will cook most of the next morning/day and you will have time for a nice FTC, both of you will be ready for supper!
Thanks Cal! After the first smoke, where i took pics and loaded them to this forum, i've been to excited about the smoke and getting the product into the FTC step that i skipped the pics and when it came time to serve the product, i wanted to get it on everyone's plate - mine included... i'll make a point to get some pics of this hunk of beef! The d@mn thing is almost as long as my arm! I'll have to call my 'inner houdini' to tuck her into the smoker for the night
My flat has been cooking for 4 hours at 225F now and the temp climbed from ~36F to 170 in about 2 3/4 hours and had me concerned. It seems to have reached a plateau of sorts at 170. I've never cooked a brisket with a temperature probe so this is interesting and I assume normal. Smells great ....
quote:Originally posted by dba1954:
My flat has been cooking for 4 hours at 225F now and the temp climbed from ~36F to 170 in about 2 3/4 hours and had me concerned. It seems to have reached a plateau of sorts at 170. I've never cooked a brisket with a temperature probe so this is interesting and I assume normal. Smells great ....
Sounds about right to me...ayuh.
The flat I did a few weeks ago really turned out dry, very disapointed. I didn't foil and pulled at 185f. This weekend I'm trying the packer and using the Big cow injection Tom mentioned above along with the Dr BBQ rub. It's near a 16lb packer. Question I have is would it be better to slow cook at 200F overnight (start at ~10:00pm)or start at 5:00am and use a higher temperature (250-275?)? The plan again is to have it ready by 6:00pm for dinner. Would the 200f dry it out more? I'm planning on foiling at 160F if I'm awake I suspect that after reasonable trimming it will be around 13 lb'ish ?
I suspect that after reasonable trimming it will be around 13 lb'ish ?
I'd suggest at least 235 and set the alarm clock to 4:00 am
If you're going to foil, I'd suggest a temp closer to 165-168.
If you're going to foil, I'd suggest a temp closer to 165-168.
hi
No expert here, but have done full packers in the 12-16 lb range for the last four years.
I usually follow Dr.BBQ's suggestion, cook at 275 for approx 4 hours, then foil (I do use a bit of liquid in the foil).
I then cook until the middle of the flat is about 203. At that temperature, the flat is always tender, but I do probe as Smokin always says.
I find that the point will sometimes be better in chunks but most of the time I slice it just like the flat. The point tends to be done sooner than the flat, and I like the taste and texture much more.
I know of some winning BBQ teams who smoke their briskets at 275, and so far, I find it the easiest temperature to work with, no overnight smokes, done in about eight hours
Oh, Im smoking on a very old 160, think it was called a 105 then, no electronics, just a manual thermostat.
I also rest the meat at least an hour before slicing and serving.
Again, I don't fool around with the temp, set it at 275 for the whole smoke. It is so much easier that way, as I said.
As Tom has taught me, do not get fancy, get it cooked right.
No expert here, but have done full packers in the 12-16 lb range for the last four years.
I usually follow Dr.BBQ's suggestion, cook at 275 for approx 4 hours, then foil (I do use a bit of liquid in the foil).
I then cook until the middle of the flat is about 203. At that temperature, the flat is always tender, but I do probe as Smokin always says.
I find that the point will sometimes be better in chunks but most of the time I slice it just like the flat. The point tends to be done sooner than the flat, and I like the taste and texture much more.
I know of some winning BBQ teams who smoke their briskets at 275, and so far, I find it the easiest temperature to work with, no overnight smokes, done in about eight hours
Oh, Im smoking on a very old 160, think it was called a 105 then, no electronics, just a manual thermostat.
I also rest the meat at least an hour before slicing and serving.
Again, I don't fool around with the temp, set it at 275 for the whole smoke. It is so much easier that way, as I said.
As Tom has taught me, do not get fancy, get it cooked right.
I have a question about the amount of salt in Big-Time Barbecue Rub listed above. Seems like a ton of salt, anyone try it with less? I'm thinking about using 1/2 the amount and maybe a little less pepper to keep the faimily happy.
I haven't made the rub above, but when I make my own I'll often lower the salt, go lighter on the pepper (wife, kids, grandkids don't take well to the heat), and increase the garlic. Works for me.
Give it a try and see how you like it. Besides your adjustment, go with half the recipe amounts. If you like, it's easy to make again.
Give it a try and see how you like it. Besides your adjustment, go with half the recipe amounts. If you like, it's easy to make again.
Assuming I foil when it hits the 160's, do I cut off the point and prepare as 'burnt ends' or foil the whole thing and do it afterwards?
On the salt issue...With that much sugar in the rub, the salt will not have a bad salty taste.
I've been taught that the point adds a beefy taste to the flat, so I'd wait till it was done to split the point and while the flat is having it's rest you can make burnt ends.
I've been taught that the point adds a beefy taste to the flat, so I'd wait till it was done to split the point and while the flat is having it's rest you can make burnt ends.
Appreciate all of the help. The brisket went in at 5:30am to a hot smoker and in a little less then 3 hours at 275f it hit internal temperature of 170 (two probes both in the flat). I foiled with a cup of apple juice and put it back in. I was a bit surprised at how fast the flat got to 170. The probe is back in and reading 163f. If it continues to cook fast i might be eating early ...nothing better then the smell of barbeque in the morning ...
9 hrs at 275f and pulled it. Extemely tender, started the burnt ends. Even though the packer was almost 16 lbs (trimmed it to maybe 12, a lot of fat on this one) the flat was very small. In fact the point was maybe a little larger then the flat. Still plenty of meat .... smoking the burnt ends for a little while in a pan with holes to drain some fat, then I'll tranfer to a new pan, add bq sauce and cover it up for a while.
A quick comment on the seasoning on a large packer.Yes,adjust anything.
If not injected ,the only thing to help build your bark and carry the flavor on maybe 16 ibs of meat is that on the outside.If foiled,remember a lot of the exterior seasoning washes off.
The only flavor each diner may get from a thick hunk of meat could be that outside bite.
If memory serves 1/2 cup salt is about 24 tsp,so if this were 64 burgers,each would receive about 1/3 tsp,or about a pinch.
Sounds about like many folks cook?
If not injected ,the only thing to help build your bark and carry the flavor on maybe 16 ibs of meat is that on the outside.If foiled,remember a lot of the exterior seasoning washes off.
The only flavor each diner may get from a thick hunk of meat could be that outside bite.
If memory serves 1/2 cup salt is about 24 tsp,so if this were 64 burgers,each would receive about 1/3 tsp,or about a pinch.
Sounds about like many folks cook?