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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-13-2011, 02:56 PM | #1 |
On the road to being a farker
Join Date: 10-03-11
Location: Chicago W Suburbs
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Packer brisket
I would like to smoke a packer but I am afraid that it will be too large for my small smoker. Would there be a problem with cutting in half and smoke it on 2 levels? Or should I just stick with a flat and smoke that. Thanks.
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10-13-2011, 02:58 PM | #2 |
On the road to being a farker
Join Date: 04-19-10
Location: Livonia, MI
Name/Nickname : Tyler
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If you think it wont fit, you're best off just smoking a flat. The packer is really only good, to do it as a packer, otherwise I PERSONALLY dont feel it holds much merit split in half. However doing a flat isn't as fun as a packer either in my opinion. I built a UDS just so i could do packers and not just flats :-p
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10-13-2011, 03:01 PM | #3 |
is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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if a flat will fit on your smoker i would suggest separating the point from the flat. cook the point on the lower level since since thats where the burnt ends come from and there is more fat that can render out from it.
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10-13-2011, 03:50 PM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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You can prop it up in the middle with something like a rib or roasting rack until it shrinks enough to fit.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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10-13-2011, 04:12 PM | #5 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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How big is your smoker? You can find smaller packers (around 10 lbs) that may fit.
I agree that it is best to cook in one piece. HeSmellsLikeSmoke's ides of using a rib rack or even a metal bowl to hold up the middle until it shrinks. I've done that in my 18.5" WSM before. If you do buy one and want to split it i would separate the point and flat as Southern Style suggests, but I would put the point above the flat and let the fat rendering from the point baste the flat.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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10-13-2011, 04:21 PM | #6 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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I agree with Ron. Point over flat...or even just lay the point ON the flat. Either way, let the fattier piece render over top of the leaner flat.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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10-13-2011, 04:31 PM | #7 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Never seperated the point from flat pre-cook.
For a wsm, you can usually cut a pretty good sized chunk off the point end without getting into the flat, cutting down the length of the packer to make it fit better. That way it'll cook like a whole packer and you'll even get more bark. Leave the chunk on the whole time for better fat rendering, and it's a great start for burnt ends.
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If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'! |
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10-13-2011, 04:55 PM | #8 |
On the road to being a farker
Join Date: 10-03-11
Location: Chicago W Suburbs
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I have 3 levels of grates that are 11.75" X 13.75". I have never seen a packer but I assume that it would be too large to fit on 1 grate.
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10-13-2011, 05:14 PM | #9 |
Knows what a fatty is.
Join Date: 09-29-11
Location: Madisonville KY
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We split ours in half before cooking. I don't think it matters too much. It should cook the same, no matter what size it is. This reminds me of a post where a guy asked about taking a whole brisket and cubing it while it was still raw and turning the entire thing into burnt ends. It should work, no matter what size or shape you cut it into. Might make a marginal difference in competition cooking where marginal differences determine the winners & the losers, but for a home cook, I think it would go fine.
Just my opinion. |
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10-13-2011, 05:53 PM | #10 |
is one Smokin' Farker
Join Date: 10-13-08
Location: boise, id
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I use a foil-wrapped firebrick to prop up the middle when cooking packers on my 18.5 WSM
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22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA |
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10-13-2011, 05:58 PM | #11 |
Full Fledged Farker
Join Date: 07-13-11
Location: Medical Lake, WA
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A beer can (empty of course) will work in a pinch too!
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Chad Lindsey - Medical Lake, WA; Team - LindseyQ (Yes we're on Facebook) |
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