PACKER time!
- Thread starter rickne
- Start date
Paul Case Luca
New member
Swing for the fences... Please let me know....
rickne
New member
If you're not swinging for the fence, get out of the batters box. I golf the same way. That's just how I roll.
Walt - I will check it out. I knew there was a good write up recently. I must have been yours.
I'm going to inject. Simple rub (salt/pepper/garlic/onion powder).
My questions are:
I want to slice the flat. I'd LIKE to cube the point and make burnt ends and even "pull" some if it. Can I do that in one cook and how do I manage that?
Also, this thing is really thick at the point. Twice as thick as the flat. How do I manage that?
Walt - I will check it out. I knew there was a good write up recently. I must have been yours.
I'm going to inject. Simple rub (salt/pepper/garlic/onion powder).
My questions are:
I want to slice the flat. I'd LIKE to cube the point and make burnt ends and even "pull" some if it. Can I do that in one cook and how do I manage that?
Also, this thing is really thick at the point. Twice as thick as the flat. How do I manage that?
DivotMaker
New member
Rick, don't panic! Run your temp at 225, with the probe in the thickest part (point and flat), halfway in. Go to 195 for the flat. The point will be done, too, but you can still cube for burnt ends. Ideally, you would separate the point and pull it out at 175 to cube. But, since it's attached, you can just let it ride with the rest. The ends will still be great! 195, with a foil rest, should yield some good sliced briskie for the flat.
Paul Case Luca
New member
Slice the whole thing. With a knife. No electric knife burning the taste. It will be worth it. What you don't eat cube or pull.
rickne
New member
So those that don't have an Auber, it will not turn the element on unless both probes are plugged in. Since I only have one probe, it won't work. Since I bypassed the original controller, the unit will run continuously without the auber.
So I tore the back off and reversed my bypass, got the smoker running, got my packer on, and have smoke pouring out from the top. I know my cooker will probably run at 200 degrees without the auber so this will be a long and slooooow cook. It should be fine but could be a late dinner tomorrow. Based on previous cooks with the stock thermostat, this 15lb packer will take 24 hours or more.
So I tore the back off and reversed my bypass, got the smoker running, got my packer on, and have smoke pouring out from the top. I know my cooker will probably run at 200 degrees without the auber so this will be a long and slooooow cook. It should be fine but could be a late dinner tomorrow. Based on previous cooks with the stock thermostat, this 15lb packer will take 24 hours or more.
Paul Case Luca
New member
Rickne ... Ugh. I feel your pain.
Well, you may want to add the bypass switch mod I did ... I put it in just in case of emergency. It was painful but well worth it. I wasn't even planning on an Auber failure mode but now I'm all the more glad I've got that done.
Hey what was the weight, temp, and how long did you have to wait before you were chowin down?
Well, you may want to add the bypass switch mod I did ... I put it in just in case of emergency. It was painful but well worth it. I wasn't even planning on an Auber failure mode but now I'm all the more glad I've got that done.
Hey what was the weight, temp, and how long did you have to wait before you were chowin down?
DivotMaker
New member
Any update on the packer, Rick?
rickne
New member
It was finished much earlier than I anticipated. Being back on the stock controller, I ran between 190 and 210 with the controller pegged at 250. As the brisket got warmer, my average box temp rose to about 220 this morning. I pull the brisket at 9:30 this morning, poured the rest of my injection in it, wrapped it heavily in cling wrap and then foil, then put it back in the cooker at 150 degrees.
The Internal Temp when I pulled it was 184 in the point and about 194 in the flat. It had an amazing bark on it and it "felt right". I just hope I can hold this thing for 7 hours for dinner. Of course, the bark will be gone after sitting in cling wrap for 7 hours, but hoping for a tasty brisket.
Not sure why it got done so fast. Temps were not high as I mentioned. Maybe the injection had something to do with it. It was the first time I have tried injecting. Turned out being about 1hr per pound. I was expecting at least 1.5 hrs per pound. There was to no stall of any kind during the cook, which surprised me.
The injection was very tasty. I just took Beef Consomme, cut it a little with water, put in some BBQ sauce and my salt/pepper/onion/garlic powder rub and mixed it up. It smelled so good, I had to taste it. I hope the brisket tastes like my injection.
Polska Q - I'm going to send you a PM about the toggle mod. I didn't even put the back of my smoker back on for the cook and have decided to put a toggle switch in before I put it together. I think I'm going to put it on the back, just to make the drilling simple. I can put the back plate into a drill press.
The Internal Temp when I pulled it was 184 in the point and about 194 in the flat. It had an amazing bark on it and it "felt right". I just hope I can hold this thing for 7 hours for dinner. Of course, the bark will be gone after sitting in cling wrap for 7 hours, but hoping for a tasty brisket.
Not sure why it got done so fast. Temps were not high as I mentioned. Maybe the injection had something to do with it. It was the first time I have tried injecting. Turned out being about 1hr per pound. I was expecting at least 1.5 hrs per pound. There was to no stall of any kind during the cook, which surprised me.
The injection was very tasty. I just took Beef Consomme, cut it a little with water, put in some BBQ sauce and my salt/pepper/onion/garlic powder rub and mixed it up. It smelled so good, I had to taste it. I hope the brisket tastes like my injection.
Polska Q - I'm going to send you a PM about the toggle mod. I didn't even put the back of my smoker back on for the cook and have decided to put a toggle switch in before I put it together. I think I'm going to put it on the back, just to make the drilling simple. I can put the back plate into a drill press.
DivotMaker
New member
Great that things turned out well in the end, Rick! I find that injecting or brining does shorten cook time. The bypass switch is a great idea!
DivotMaker
New member
Keep you chin up, buddy! ;D
DivotMaker
New member
Oh my....looks incredible! I just drooled on my desk, and I've already eaten dinner! 
rickne
New member
So more on the cook... This is the first Packer I've done. I've always been a little intimidated by such a huge cut of meat. All things considered, I will call it a success. I learned alot this cook but most importantly, I learned alot about this cut. I will tackle it differently next time.
The flat was a little dry for my taste but honestly, was alot like most restaurants serve. It sliced really well and had great flavor. The point was fantastic. Some parts were pretty stringy. I pulled those. Others I was able to cube and made burnt ends. Those were amazing.
Next time, I will monitor the Internal Temp of the FLAT. When it gets to temp, I will separate the flat from the point, wrap the flat, cube the point and put the cubes back in for burnt ends.
I'm glad I tackled this project. I learned a lot and look forward to tackling another one this summer.
The flat was a little dry for my taste but honestly, was alot like most restaurants serve. It sliced really well and had great flavor. The point was fantastic. Some parts were pretty stringy. I pulled those. Others I was able to cube and made burnt ends. Those were amazing.
Next time, I will monitor the Internal Temp of the FLAT. When it gets to temp, I will separate the flat from the point, wrap the flat, cube the point and put the cubes back in for burnt ends.
I'm glad I tackled this project. I learned a lot and look forward to tackling another one this summer.
