H
Hachie Qer
Guest
OK, I'm not going to interrupt the quintessential funky brisket thread for this.
I have a 12 lb. packer to cook for family Sat.
I read somewhere that the flat continues under the point, so the thickest part of a packer is the point on top of the flat. Correct? If that's the case, then the burnt ends are the end of the flat, not the point, right? Do some on here have that confused or do I?
I've read some about burnt ends and I read about putting the brisky in a pan after smoking for a while to keep the end from over cooking. Do most of you just accept that you are going to get burnt ends on a packer? Or is that just an accident? Does anyone separate the point from the flat?
Is there a chart somewhere with estimated cook time per pound at different temps? I think it's 1 hour for each 1 1/2 lbs. at 230-240* I'm not sure my smoker will run that low.....yet. may take some more mods.
I have a 12 lb. packer to cook for family Sat.
I read somewhere that the flat continues under the point, so the thickest part of a packer is the point on top of the flat. Correct? If that's the case, then the burnt ends are the end of the flat, not the point, right? Do some on here have that confused or do I?
I've read some about burnt ends and I read about putting the brisky in a pan after smoking for a while to keep the end from over cooking. Do most of you just accept that you are going to get burnt ends on a packer? Or is that just an accident? Does anyone separate the point from the flat?
Is there a chart somewhere with estimated cook time per pound at different temps? I think it's 1 hour for each 1 1/2 lbs. at 230-240* I'm not sure my smoker will run that low.....yet. may take some more mods.