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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 08-30-2008, 04:03 PM   #1
1_T_Scot
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Default 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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Unread 08-30-2008, 04:14 PM   #2
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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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Unread 08-30-2008, 04:58 PM   #3
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Bigmista's video. It's on a UDS but the trimming and everything is the same.
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Unread 08-30-2008, 05:07 PM   #4
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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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Unread 08-30-2008, 05:18 PM   #5
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Just send it to me and I'll dispose of it.
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