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Select Packer Brisket tips?

AleBrewerAleBrewer Posts: 555
edited August 2012 in EggHead Forum
I found a few packers at Wally World last week and got the biggest one, just over 10lbs. I have always looked for choice briskets in the past, and have had good luck, but this was like $2.59/lb, so I figured I'd give it a shot.

Any tips on getting this to come out tender and moist? It's pretty flexible.....I can bend it in half in the cyrovac. It's from Excel packing.

I want good bark.....so no foil or braising if possible. I plan on smoking it at 230° grate temp. Would a bit higher help?

Thanks!
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Comments

  • travisstricktravisstrick Posts: 4,767
    I'd do it faster so it doesn't dry out. Maybe 280-300 grid. If the bark starts to burn, lightly foil.
    Be careful, man! I've got a beverage here.
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  • AleBrewer said:

    I found a few packers at Wally World last week and got the biggest one, just over 10lbs. I have always looked for choice briskets in the past, and have had good luck, but this was like $2.59/lb, so I figured I'd give it a shot.

    Any tips on getting this to come out tender and moist? It's pretty flexible.....I can bend it in half in the cyrovac. It's from Excel packing.

    I want good bark.....so no foil or braising if possible. I plan on smoking it at 230° grate temp. Would a bit higher help?

    Thanks!

    +1 with Travis. In spite of theirnreputation, I've done a bunch of good select Briskets when I didn't know any better. Sometimes ignorane is bliss I might not go 300 but i really don't have a good reason why not. I would definitely do it hotter and faster. 1 hr per
    Lb or less which would put you around 260-300 at the grid.

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  • AleBrewerAleBrewer Posts: 555
    OK.......You guys talked me into it. I will give it a shot at around 275° grid temp.

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  • travisstricktravisstrick Posts: 4,767
    AleBrewer said:

    OK.......You guys talked me into it. I will give it a shot at around 275° grid temp.

    Sweet. I always shoot for a 300 done temp. Sometimes it's higher and sometimes lower. I wouldn't fuss with + or - 30 degrees.
    Be careful, man! I've got a beverage here.
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  • AleBrewerAleBrewer Posts: 555
    That's why I figure I'll shoot for 275° and not worry about it if it goes a bit higher.

    I will admit that this will be the first time cooking a brisket that high. I will let you know how it turns out. Hope to get it going tomorrow morning. At 1hr/lb.....I don't have to try for an overnight cook.

    Thanks.
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  • AleBrewerAleBrewer Posts: 555
    So the brisket is done....came out pretty good. Besides cooking that high for the first time, I also cooked it fat side down. Can't say if this is  or not?

    The point was very tender, and the flat not as much. No huge complaints though....can't pin that that on the select grade. I've had choice briskets come out flat too.

    The John Henry's rub was also pretty good. Had a nice bark to it.

    Thanks for the help! I will look for a choice packer next time, but will continue to cook them at higher temps.
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  • BrownieBrownie Posts: 1,022
    AleBrewer, I got the same package in 13.5lb from Wally World. Cutting mine for burgers, pastrami, and Low n slow. I'm interested to hear how you made out.
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  • AleBrewerAleBrewer Posts: 555
    Brownie...it was ok, not my best brisket ever, but not my worst either. I would think you'd be fine for burgers and pastrami.


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  • I tell people this all the time and it's true: I would rather cook a select packer than a prime flat any day. I've done some great select packers and I can't recall ever doing a great flat of any kind.





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  • AleBrewerAleBrewer Posts: 555
    No doubt.....if I could buy just the point, I surely would.
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  • BrownieBrownie Posts: 1,022
    With all the flats found here on the east coast I'm surprised you can't purchase the point exclusively.
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  • AleBrewerAleBrewer Posts: 555
    There are tons of flats up here in new england.....what the heck do they do with all those points?
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