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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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Old 12-23-2011, 03:19 PM   #1
LittleDick'sBBQ
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Default Little Dick's brisket find

Greetings,

Found this 13-pounder at Wally Mart today for $2.59/.lb. I am looking forward to getting to work on Saturday/Sunday for Christmas Day meal. It is a flat with no crown (I think!). Is this what is referred to as a "packer"?





Thanks for looking,
Little Dick
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Old 12-23-2011, 03:20 PM   #2
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Yes, that would be a Little Dick Packer

Edit: read the rest of your post. A packer is a whole brisket with the point and the flat. This looks to be that. The point is the bulbous portion on the left side of the picture.
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Old 12-23-2011, 03:30 PM   #3
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colonel,

Thanks for the info. I am still on the far left side of the learning curve. Silly me...I thought the "point" was the pointy end!

So once I cook this up, will I need to separate the top from the bottom before slicing it?

Thanks,
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Old 12-23-2011, 03:33 PM   #4
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This should get you going just fine.

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

This is also a great thread but more towards trimming for competition or cooking hot and fast.

http://www.bbq-brethren.com/forum/sh...d.php?t=121089
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Old 12-23-2011, 03:34 PM   #5
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Yes, That there would be a right handed packer.
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Old 12-23-2011, 04:12 PM   #6
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Make sure you read your other thread. Some suggestions on prep was there for you, Little Dick!
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Old 12-23-2011, 04:48 PM   #7
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That is a whole brisket known as a "packer", cook the whole thing don't separate the flat. You should always try and buy choice grade or better when picking a brisket try to stay away from select grade. You have a lot of brisket cooks ahead of you brotha before you start knocking them out the park good luck on your smoke and merry Christmas Little WeWe!

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