View Full Version : First attempt at packer brisket

12-11-2017, 09:30 AM
This weekend was my first attempt at a whole packer brisket using a stick burner. I figured go big or go home so I bought a Prime one from Costco. Overall I was pretty happy with how it turned out. Five hours on the smoker then foil wrap and finish in the oven. The flat was a tad dry but smoke flavor and taste were spot on.

I probably cooked it a little too hot, around 275 on my thermometer by the smoke stack. I'm thinking next time I need to use a diffuser plate in my Brazos because there is a pretty big hot spot in the middle of the chamber and brisket is not as forgiving as pork butt or chicken.





12-11-2017, 09:49 AM
Looks great! Planning on a whole brisket this coming weekend for a Christmas party... My 12 year old traeger texas is looking a little worse for wear so just replaced it with a new GMG. Hopefully I won't ruin it.

12-11-2017, 09:53 AM
Looks good to me :-D

12-11-2017, 01:18 PM
Looks like you've got a lot of room on that smoker. I can't tell which way you have the brisket oriented, but for moister brisket I suggest you try 1- putting it in the smoker on the end farthest from the firebox, since you have room, 2- orient the brisket fat cap up (in other words the side with the point up), 3- with the brisket point end nearest to the firebox, and 4- smoke it at 225 deg.

I've always smoked my briskets in that fashion, never wrapped or used the oven, and had good success.

12-11-2017, 06:00 PM
Great start, Check out the write up in my signature below. Everything I learned from the Brethren here.

12-11-2017, 06:03 PM
Move the brisket to the far left side of the smoker next time instead of in the middle.

12-11-2017, 08:53 PM
Nice job, thanks for sharing.

12-11-2017, 09:31 PM
Good job looks great.

12-12-2017, 12:25 AM
Great looking brisket!