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Old 08-30-2008, 04:03 PM   #1
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
Default 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.
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