PBrug
Full Fledged Farker
- Joined
- Mar 9, 2017
- Location
- Western PA
Picked up my first Prime Packer last weekend at Sam's. I've been wanting to cook one for a long time, as they are hard to get around here. Threw it in the garage frig for a week, and cooked it on the Assassin today with some Kingsford Comp. & Oak.
The cook started off bad. Up at 6AM to fire up the Assassin. It was 11 degrees out. Plugged in the Guru, and the fan was not working. Thought maybe it was too cold, so I took the fan inside. Upon further inspection, one of the wires to the fan was disconnected. I had nothing to fix this for real, so I made do... I was able to strip the wire, and secure it to the fan with a piece of Duck Tape :biggrin1: It held through the cook...
Here are the details...
- 13.39 lb Prime Packer
- Trimmed 3 lb 8.1 oz
- Seasoned the day before with Kosher Salt, then Garlic and Pepper before it went on the smoker
- Ran it fat down at 260 - 265 for 6 hours, to 166 IT
- Wrapped in BP, then cooked at 275 - 285 for another 3 hours
- At that point just about the entire brisket was probe tender (seems like the smallest end of the Flat always lets up last) and it was at 199 - 204.
- I rested it for 10 - 15 minutes, then wrapped in foil and into a cooler for 1:30
- I forgot to weigh the end product, but after our family of 4 eating, and me giving about 5 sliced to the neighbor, there was 2.65 lbs of meat left. So I'd say it yielded a good 5 lbs.
I was very happy with the results. I think it was one of my better briskets. The Flat was not real thick, nor did it look more marbled than the Choice Briskets I usually get, but it was very moist and tender. I do not think I trimmed too heavy, and yet 3 lb 8.1 oz of fat came off. That seems a little high to me. With that said, I'll be buying these again, and will be swinging by Sam's on a regular basis to see if they have them in stock.
Trimmed...
What I took off...
Seasoned...
Into the Assassin...
I am a little embarrassed to admit it, but after nearly 2 years of owning the Assassin 24, I never really checked temps on different grates. I usually only use 2 at a time, using the bottom grate to catch grease with pans. So, I set a probe on the bottom grate, while cooking on the 3rd grate.
I found that the bottom grate (the front 1/2 anyways) runs very close to the 3rd grate once the smoker settles in. I will say, while it is coming up to temp, the bottom grate runs hot, but things really even up once it gets to temp.
Oneida is Bottom grate, Smoke and Guru are 3rd grate. Smoke shows starting temp of 11 degrees in the smoker...
After 6 hours, ready to be wrapped in BP...
Done and taking a rest...
Finished product. Point pic doesn't do it justice, as it was very good...
Thanks for looking!!!
The cook started off bad. Up at 6AM to fire up the Assassin. It was 11 degrees out. Plugged in the Guru, and the fan was not working. Thought maybe it was too cold, so I took the fan inside. Upon further inspection, one of the wires to the fan was disconnected. I had nothing to fix this for real, so I made do... I was able to strip the wire, and secure it to the fan with a piece of Duck Tape :biggrin1: It held through the cook...
Here are the details...
- 13.39 lb Prime Packer
- Trimmed 3 lb 8.1 oz
- Seasoned the day before with Kosher Salt, then Garlic and Pepper before it went on the smoker
- Ran it fat down at 260 - 265 for 6 hours, to 166 IT
- Wrapped in BP, then cooked at 275 - 285 for another 3 hours
- At that point just about the entire brisket was probe tender (seems like the smallest end of the Flat always lets up last) and it was at 199 - 204.
- I rested it for 10 - 15 minutes, then wrapped in foil and into a cooler for 1:30
- I forgot to weigh the end product, but after our family of 4 eating, and me giving about 5 sliced to the neighbor, there was 2.65 lbs of meat left. So I'd say it yielded a good 5 lbs.
I was very happy with the results. I think it was one of my better briskets. The Flat was not real thick, nor did it look more marbled than the Choice Briskets I usually get, but it was very moist and tender. I do not think I trimmed too heavy, and yet 3 lb 8.1 oz of fat came off. That seems a little high to me. With that said, I'll be buying these again, and will be swinging by Sam's on a regular basis to see if they have them in stock.
Trimmed...
What I took off...
Seasoned...
Into the Assassin...
I am a little embarrassed to admit it, but after nearly 2 years of owning the Assassin 24, I never really checked temps on different grates. I usually only use 2 at a time, using the bottom grate to catch grease with pans. So, I set a probe on the bottom grate, while cooking on the 3rd grate.
I found that the bottom grate (the front 1/2 anyways) runs very close to the 3rd grate once the smoker settles in. I will say, while it is coming up to temp, the bottom grate runs hot, but things really even up once it gets to temp.
Oneida is Bottom grate, Smoke and Guru are 3rd grate. Smoke shows starting temp of 11 degrees in the smoker...
After 6 hours, ready to be wrapped in BP...
Done and taking a rest...
Finished product. Point pic doesn't do it justice, as it was very good...
Thanks for looking!!!
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