Brisket on the Blue

[choynes]

9lb packer on at 6AM Saturday on the holy grail of Webers - the elusive Blue C&B Performer. Finally upgraded and gave my Copper OKP to my 22yo son at Ft. Stewart [emoji41]


Using a 2x2 snake with Apple and Pecan. A little nervous because I don't know this grills nuances yet, this one seems more airtight.



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[Scott Zee]

toooo much wood IMO...it'll only take smoke in for the 1st couple hours....BTW, really nice performer                 

[hawgheaven]

I have a blue Performer... love it! BTW, wear shoes while grilling or smoking... don't ask me how I know...

[mhiszem]

Looking forward to the results.


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[TheKevman]

That's a gorgeous grill and a good-lookin' brisket! How much time do you think it'll be on?

[Pat G]

That's a big old brisket for a kettle.  Yes, too much wood.  Plan on adding to that snake before you're done.  I did an 8#er on my 26er and got 8 hours out of the snake.  I had to add to it before it got to the end. 

Looking forward to seeing the finished product.

[choynes]

Thanks guys for the pointers. I'll take the rest of the wood off. This is the first packer I've ever done, only 3lb flats in the past. It's been on for 9hours and I did not turn it. It's far side down and the top has a such a crispy awesome looking bark that I don't want to turn it now [emoji3]

Question, should I wrap it in tin foil and leave it, or pull it and wrap in parchment and towels and put it in a cooler?

Internal temp is 195.



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[mhiszem]

Looks great so far. Good color.


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[Pat G]

It looks great.  I would check it with a probe for tenderness, it should be close at 195.  If it is probe tender wrap it in foil very well and then put it in a cooler and cover with towels.  Let it sit in the cooler for a couple of hours and then serve it.