BBQ COMMAND PACK · NO. 02 · BEEF
First Brisket Command Pack
Take a 12 to 14 lb whole packer through 10 to 12 hours over a 250°F fire, then leave 2 to 4 hours for the hold.
- THE CUT
- Whole packer, 12–14 lb
- PIT TARGET
- 250°F, green zone 225–250°F
- TOTAL PLAN
- 10–12 hr, plus a built-in hold
16 pages · printable PDF, US Letter · includes a pit-side cheat sheet and a cook journal page
One-time purchase. No account or subscription.
Secure checkout hosted by Stripe. The pack is delivered as a PDF by email after payment is confirmed. See the delivery and refund terms and privacy policy.
Read before you buy
Three of the 16 pages, open to everyone: the cover, how the pack is meant to be used, and the assumptions the plan is built on.
The whole cook, on paper
- Shopping and equipment: getting a whole packer, not a flat
- Trim, season, and stage the night before
- Cook-day timeline keyed to a 6:00 PM dinner, with a 2–4 hour cooler hold built in
- Milestones and tenderness: probe-tender, not a number on a clock
- Finish and serve, including slicing flat and point
- Contingency branches for the classic first-brisket mistakes
- Print-ready pit-side cheat sheet and a cook journal page
Backyard gear, practical plans
You can run the plan on common backyard gear: offset, kettle, kamado, or pellet.
The plan gives you decision points, not guarantees: times are ranges, temperatures are checkpoints, and the final call belongs to the tests each pack teaches. It pairs with the free Pitwright tools for timing and temperature math, but stands alone on paper at the pit.
One-time purchase. No account or subscription.
Secure checkout hosted by Stripe. The pack is delivered as a PDF by email after payment is confirmed. See the delivery and refund terms and privacy policy.
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