The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 10-13-2011, 02:56 PM   #1
Oldpro1946
On the road to being a farker

 
Join Date: 10-03-11
Location: Chicago W Suburbs
Downloads: 0
Uploads: 0
Default 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.
Oldpro1946 is offline   Reply With Quote


Unread 10-13-2011, 02:58 PM   #2
tburda
On the road to being a farker
 
tburda's Avatar
 
Join Date: 04-19-10
Location: Livonia, MI
Downloads: 0
Uploads: 0
Default

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
tburda is offline   Reply With Quote


Thanks from:--->
Unread 10-13-2011, 03:01 PM   #3
southernstyle
is one Smokin' Farker
 
southernstyle's Avatar
 
Join Date: 08-26-11
Location: okeechobee, fl.
Downloads: 0
Uploads: 0
Default

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.
southernstyle is offline   Reply With Quote


Thanks from:--->
Unread 10-13-2011, 03:50 PM   #4
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

You can prop it up in the middle with something like a rib or roasting rack until it shrinks enough to fit.
__________________
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
HeSmellsLikeSmoke is online now   Reply With Quote


Unread 10-13-2011, 04:12 PM   #5
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

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.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Unread 10-13-2011, 04:21 PM   #6
Cook
is One Chatty Farker
 
Join Date: 12-23-10
Location: Mount Pleasnt, SC
Downloads: 0
Uploads: 0
Default

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.
__________________
"BBQ...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
Cook is offline   Reply With Quote


Unread 10-13-2011, 04:31 PM   #7
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

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.
__________________
If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'!
Dave Russell is offline   Reply With Quote


Unread 10-13-2011, 04:55 PM   #8
Oldpro1946
On the road to being a farker

 
Join Date: 10-03-11
Location: Chicago W Suburbs
Downloads: 0
Uploads: 0
Default

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.
Oldpro1946 is offline   Reply With Quote


Unread 10-13-2011, 05:14 PM   #9
bwebb0017
Knows what a fatty is.
 
Join Date: 09-29-11
Location: Madisonville KY
Downloads: 0
Uploads: 0
Default

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.
bwebb0017 is offline   Reply With Quote


Thanks from:--->
Unread 10-13-2011, 05:53 PM   #10
mwmac
Full Fledged Farker
 
Join Date: 10-13-08
Location: boise, id
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
You can prop it up in the middle with something like a rib or roasting rack until it shrinks enough to fit.
I use a foil-wrapped firebrick to prop up the middle when cooking packers on my 18.5 WSM
__________________
18.5 WSM;DigiQ;Red SSP;Black Performer;EZ Que;Craycort;MiniWSM;Cajun Bandit;Ribolator;Red Tpen.
mwmac is offline   Reply With Quote


Thanks from:--->
Unread 10-13-2011, 05:58 PM   #11
Kenny Rogers
Full Fledged Farker
 
Join Date: 07-13-11
Location: Medical Lake, WA
Downloads: 0
Uploads: 0
Default

A beer can (empty of course) will work in a pinch too!
__________________
Chad Lindsey - Medical Lake, WA
Team - LindseyQ (Yes we're on Facebook)
ULTRA FAST [COLOR=green]GLOW IN THE DARK [/COLOR][COLOR=black]Thermapen[/COLOR]
[COLOR=darkgreen][B]Large BGE[/B][/COLOR], PITMAKER SNIPER, PITMAKER VAULT, and PITMAKER TRAILER, 22.5 WSM, Charbroil offset. We DO CATERING
Kenny Rogers is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
5 lb flat vs 14 lb packer brisket Saiko Q-talk 22 11-08-2011 06:55 AM
What is a 119 Packer Brisket Chefy Q-talk 19 10-28-2010 11:24 PM
First packer brisket Bob E Que Q-talk 25 10-23-2009 08:28 AM
What do I do different with a Packer Brisket? 1_T_Scot Q-talk 4 08-30-2008 05:18 PM
cab packer brisket Rick's Tropical Delight Q-talk 15 01-01-2008 08:30 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:54 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts