What do I do different with a Packer Brisket?

1_T_Scot · 08-30-2008, 04:03 PM

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.

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.

BBQ Grail · 08-30-2008, 04:58 PM

Bigmista's video. It's on a UDS but the trimming and everything is the same.

Jeremiah · 08-30-2008, 05:07 PM

Once the flat is done it's likely the point will need some more time on the cooker. I usually seperate them and put the point back on until it hits 205 or so, mostly when it's super tender. I want all the fat to lose it's texture.

watertowerbbq · 08-30-2008, 05:18 PM

Just send it to me and I'll dispose of it.

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

08-30-2008, 04:58 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Bigmista's video. It's on a UDS but the trimming and everything is the same. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

08-30-2008, 05:07 PM	#4
Jeremiah is one Smokin' Farker Join Date: 09-10-07 Location: Brooklyn, NY	Once the flat is done it's likely the point will need some more time on the cooker. I usually seperate them and put the point back on until it hits 205 or so, mostly when it's super tender. I want all the fat to lose it's texture. __________________ Heavy Metal BBQ

08-30-2008, 05:18 PM	#5
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA	Just send it to me and I'll dispose of it. __________________ Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective

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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.