The BBQ BRETHREN FORUMS. - View Single Post - What do I do different with a Packer Brisket?

Kosmo's Q · 08-30-2008, 04:14 PM

I cut out the hard fat pockets, but always leave at least a 1/4" of fat covering it. Fat side up or fat side down, everyone has their preference.

PS. I always score the Flat against the grain for easy recognition later when slicing.

Good luck!

Let us know how it turns out.

08-30-2008, 04:14 PM	#2
Kosmo's Q is one Smokin' Farker Join Date: 09-24-06 Location: Mustang, Okla.	I cut out the hard fat pockets, but always leave at least a 1/4" of fat covering it. Fat side up or fat side down, everyone has their preference. PS. I always score the Flat against the grain for easy recognition later when slicing. Good luck! Let us know how it turns out.