What do I do different with a Packer Brisket?
I picked up a packer for $1.20 a lbs since it was a good deal. I normally do flats so is there anything different about it?
I'm going to Heat up the ceramic with some burgers tonight then cool it off to 225-250 and toss on some more fuel (RO Lump). Probably through the brisket on aroun 8-8:30.
It weighs 11 lbs so I'm thinking it would be ready to foil and cooler at noon.
Anyway any special trimming etc....would be great.
Pron forth coming Tonight/tomorrow.