ButtBurner
Babbling Farker
- Joined
- Dec 18, 2012
- Location
- Dearborn Mi, Manton Mi
About a month ago I bought a brisket from a gal across from my cabin who raises and sells beef at her friends farm, its a joint effort they have going. The other meat I have bought was real good, so I asked her about a brisket.
She said sure she can get me one but wasnt real familiar with the terminolgy, like point, packer, flat etc.
So I told her I wanted a packer and explained it to her, a few weeks later she calls me to tell me its ready. Its about 8 lbs. It was frozen and vac sealed, thry have a processor do it.
So I get the thing and it looks like a roast. She said it was folded in half, real hard to tell from the package what the heck I just bought.
First pic is what it looked like, I am thinking its a point. I put it in the freezer for later cooking
This past week I look at it and notice the vac bag had lost its seal so its starting to freezer burn. So I decide to bring it up with us to our cabin this weekend and cook it. I do have a stickburner there but I did not have tome to tend it
so I decided to try out my home made smokernator on my 18 weber kettle.
This morning I open it up and yes, its a full packer alright. It actually looked pretty nice, but its small and pretty thin. So I just make up a rub and slap it on, I did not have any coarse black pepper (spice selection at the cabin is a bit sparse yet) So I just rubbed it with an all purpose rub I made. (second pic)
its been on since about 9:30. I am trying to keep it at about 300 and the smokenator is really working quite well. We did leave for about 4 hours to go to a few wineries in northern Mich and The fire had died down to about 200 so I stoked it back up
So its just chugging along. It is starting to rain so I may have to finish it in the oven once my bark is set how I want it, but thats fine
I also have nothing to wrap it with so I will use a paper bag, or just pull it and crash cool it and finish it at home tomorrow when we get home
here is how it looks now, coming along pretty good for an improv cook
I also dont have a pit thermo so I am pretty much guessing at temps but I am sure its pretty close
She said sure she can get me one but wasnt real familiar with the terminolgy, like point, packer, flat etc.
So I told her I wanted a packer and explained it to her, a few weeks later she calls me to tell me its ready. Its about 8 lbs. It was frozen and vac sealed, thry have a processor do it.
So I get the thing and it looks like a roast. She said it was folded in half, real hard to tell from the package what the heck I just bought.
First pic is what it looked like, I am thinking its a point. I put it in the freezer for later cooking
This past week I look at it and notice the vac bag had lost its seal so its starting to freezer burn. So I decide to bring it up with us to our cabin this weekend and cook it. I do have a stickburner there but I did not have tome to tend it
so I decided to try out my home made smokernator on my 18 weber kettle.
This morning I open it up and yes, its a full packer alright. It actually looked pretty nice, but its small and pretty thin. So I just make up a rub and slap it on, I did not have any coarse black pepper (spice selection at the cabin is a bit sparse yet) So I just rubbed it with an all purpose rub I made. (second pic)
its been on since about 9:30. I am trying to keep it at about 300 and the smokenator is really working quite well. We did leave for about 4 hours to go to a few wineries in northern Mich and The fire had died down to about 200 so I stoked it back up
So its just chugging along. It is starting to rain so I may have to finish it in the oven once my bark is set how I want it, but thats fine
I also have nothing to wrap it with so I will use a paper bag, or just pull it and crash cool it and finish it at home tomorrow when we get home
here is how it looks now, coming along pretty good for an improv cook
I also dont have a pit thermo so I am pretty much guessing at temps but I am sure its pretty close
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