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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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08-30-2008, 04:03 PM | #1 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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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. |
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08-30-2008, 04:14 PM | #2 |
is one Smokin' Farker
Join Date: 09-24-06
Location: Mustang, Okla.
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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. |
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08-30-2008, 04:58 PM | #3 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Bigmista's video. It's on a UDS but the trimming and everything is the same.
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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. |
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08-30-2008, 05:07 PM | #4 |
is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY
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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.
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Heavy Metal BBQ |
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08-30-2008, 05:18 PM | #5 |
is One Chatty Farker
Join Date: 11-07-07
Location: Ankeny, IA
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Just send it to me and I'll dispose of it.
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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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