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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.


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Unread 02-12-2012, 02:37 PM   #1
King
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Default My first brisket packer

I got so lucky the way this brisket turned out. Fortunately, I also had some great advice from a friend who got called for 3rd in brisket at the 2011 AR.

My first brisket packer was 14lbs and untrimmed. A simple mustard/chili powder slather helped the John Henry pecan butter rub adhere to the packer surface. The brisket chilled for 24 hours before moving to the smoke. An amazing 17 hour marathon commneced before the bark oozed meat juices. Once the meat felt like a tender product, the brisket rested before slicing into moist strips of beef.

Attachment 60858

Attachment 60859

Attachment 60860

Attachment 60861

Attachment 60862

I've done 2 flats in the past that wasn't near the tenderness or moistness of a whole packer. I'm looking forward to do more in order to achieve a competition worthy brisket.
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Last edited by King; 02-09-2013 at 01:24 PM..
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Unread 02-12-2012, 02:42 PM   #2
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Looks nice and juicy.
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Unread 02-12-2012, 02:46 PM   #3
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Very nice the whole packer is a lot different than just the flat! Looks great I'll take a Sammy please!
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Unread 02-12-2012, 02:52 PM   #4
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Wow, that looks like you nailed it. Congrats on your first packer.

I have yet to attempt one yet - but it certainly looks like my efforts will be rewarded (if I get it right.)
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Unread 02-12-2012, 02:56 PM   #5
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Dang fine!
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Unread 02-12-2012, 03:11 PM   #6
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I believe you nailed it, looks great!
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Unread 02-12-2012, 03:17 PM   #7
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Chile powder is one of the layers I like to add from time to time. I like the color(bark) it adds. Arthur, you nailed it!! That brisket looks fantastic! You know I'd hit that! Killer SR too!

Bob
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Unread 02-12-2012, 03:43 PM   #8
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nice brisky! what temp did you cook it at?
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Unread 02-12-2012, 05:22 PM   #9
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looks good
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Unread 02-12-2012, 05:28 PM   #10
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Looks like you've done that a whole lot more than once. Very nice looking brisket!
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Unread 02-12-2012, 05:35 PM   #11
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Looks great!!
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Unread 02-12-2012, 05:55 PM   #12
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Nice work!
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Unread 02-12-2012, 06:03 PM   #13
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Great Job!
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Unread 02-12-2012, 06:09 PM   #14
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Nice brisky, I only wish my first looked that good.
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Unread 02-12-2012, 06:36 PM   #15
King
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I appreciate all everybody said.

I also gotta give BBQ Brethren credit too. Because of this forum, I had a good idea of what a brisket's do and do not's are. For example I went through that whole post that was put together by bigabyte: http://www.bbq-brethren.com/forum/sh...ad.php?t=57882. And all the links in the thread by Barbefunkoramaque: http://www.bbq-brethren.com/forum/sh...d.php?t=102415.

That and a little bit more was all I needed. Thanks.
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