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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-05-2012, 03:00 PM   #16
deguerre
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I confess I don't trim my packers because I love the fat...
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Unread 10-05-2012, 03:04 PM   #17
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ME TOO!!! I have an 11# packer, my first, that I plan on starting at 11pm tonight. I was going to start my own thread but ill just throw in this one question here, Im using my 22.5" OTS would you guys recommend using the minion method or the ring of fire for an overnight cook?

Goodluck cafolla1!!
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Unread 10-05-2012, 03:06 PM   #18
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Overnight, ring of fire and make sure you block off any part of the ring that does not have charcoal on it.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

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Unread 10-05-2012, 03:07 PM   #19
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Quote:
Originally Posted by landarc View Post
I would use apple, peach or a little of both. I would use a WSM, and I would keep it simple. How do you normally do butts, I wouldn't do it a whole lot different. Do what is familiar.

I currently cook at 275F to 300F, I wrap in butcher paper once bark color and texture is where I want it. I never sweat temps of meat, I do use a probe for testing. Nothing special at all.
I highly recommend using Oak if you can find it. Hickory, Pecan, or Mesquite if not. Fruit woods are too mild for brisky and they can taste like a roast if you don't get enough smoke on them.
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Unread 10-05-2012, 03:08 PM   #20
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Quote:
Originally Posted by TurboDog View Post
For what size brisket? I have a similar question as the OP posted in another thread , I was looking for a chart similar to this. I have a 14.1 pound untrimmed packer , I am looking to eat it tomorrow around 4pm , and totally undecided whether I should put it on the drum tonight or in the morning. I definitely want it to rest for at least 2 hours , preferably 3.
The last packer I cooked was 14 lb when it hit the pit. Pit running at 275 in the smoke at 8:30 am and resting on the counter under a tent at 3:15 pm so that is about 40 min a lb
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Unread 10-05-2012, 03:11 PM   #21
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Quote:
Originally Posted by landarc View Post
Oops, I always cook packers in the 9-12 pound range after trimming. Which means I am buying 14 to 16 pound packers. I will buy a select over a choice to get the weight I want. I don't like small packers, and I rarely see anything over 16 pounds untrimmed.

I also rarely run cooks below 275F, as my cookers prefer to sit there. The last cook, a 11 pound trimmed choice angus, the kettle just would not come up to anything over 250F, it cooked there for 8 hours and 1 hour at 400F, it was just fine.

Ok , so I'm learning yet another new thing here , my packer is 14.1 pounds. That was weighed in the crypack , with all the blood and the fat. I only expected to lose maybe a pound trimming. According to this it may be more like 3 or 4 pounds?
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Unread 10-05-2012, 03:15 PM   #22
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I trim all external fat but 1/8" of the fat cap. There is a large chunk of fat between the point and flat, I take all of that out. I also trim the thin edges as I dislike how they cook. I tend to square the sides of the brisket up a bit. I peel any silverskin left on the underside of the flat as well. So yes, a lot of waste comes off a packer in my cooks. Easily 2 and sometimes more than 3 pounds.
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Unread 10-05-2012, 03:20 PM   #23
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If you look at that slice above, you can see that the flat does not have the real thin edge, plus, you can see how little fat was left on the fat cap. That is typically what I am doing with a packer now, so there is both fat and lean removed during the initial trim, and well, you can see there is no silverskin on the side where there is no fat.
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Unread 10-05-2012, 03:23 PM   #24
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Apparently I've been lucky, or packers are trimmed prior to cryo in my area because I've never had the silver skin on one of mine. Chucks, yes, but so far (Knock on wood) not a brisket.
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Unread 10-05-2012, 03:32 PM   #25
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Let the Force be your guide. That and foil after you have a good bark.
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Unread 10-05-2012, 03:39 PM   #26
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I haven't opened mine yet , but it looks like it does have a LOT of fat in the package. If I am feeling like it I may take some pics of the whole process and start a thread , really depends how many beers I have between now and then.
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Unread 10-05-2012, 06:01 PM   #27
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Here's an idea, just for kicks, and since we are talking trimming already. Take all of those trimmings and go ahead and rub them, yep, large fat chunks, bits of meat etc...when you put the brisket on, also put these in a pie pan and put them on. As they cook, they will develop a bark and get plenty of smoke. Let them cook until they form that nice bark and remove them.

Now, bring them inside and throw them in a pan, decent sized one, add 3 cups of water and 2 cups of beef broth (I use the fancy stuff in a box now) and let the whole thing simmer until reduced by 1/4. Add 1 cup cider vinegar and 2 tablespoons of rub. Let simmer again until reduced by 1/4. Remove and throw a handfull of ice in, immediately strain, Most of the brisket fat will come out, but, enough smoky, fatty, meaty jus will be left to add to the drippings to make a nice dip or sauce. Now, if you are not a 'no sauce person' you can add 25% by volume of blue agave syrup or 15% by volume of light corn syrup. And you have a great tasting brisket/pork sauce.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 10-05-2012, 08:23 PM   #28
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What a grand idea, why didn't I ever think of that. Now if I can convince this one to for go her treats.
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Unread 10-05-2012, 08:47 PM   #29
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Dip her treats in brisket drippings, or wrap them in bacon
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Whip It Off, Chambers!

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Unread 10-05-2012, 08:53 PM   #30
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Start with this -



Remove the fat between the flat and point to get to this -



Remove the fat and sinew from the top of the flat to end up with this -



Removing fat and sinew increases bark production. It's a good thing (Martha Stewart mod).
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