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Brisket opinions, anybody?

edited 12:31AM in EggHead Forum
I'm curious about the differences between the "whole" brisket and the "Packer" cut. I may have the names wrong, but essentially, one is the big'un with a lot of fat, and the other is the lil'un, mostly trimmed except for the fat cap.[p]I've done a bunch of the trimmed ones with great success, but never a whole one. Whats the deal with that big bugger? Do you leave all that fat on there, and trim before serving? If so, doesn't that mean you are trimming off some of the smokey goodness we crave?[p]All thoughts and opinions are more than welcomed, as I'm starting my ritual of planning this weekends low-n-slow on a Tuesday morning. I just may toss a chest on the Egg.[p]Thanks all,
Sammamish, Wa


  • ChuckChuck Posts: 812
    bc,[p]I just did my first whole brisket this past weekend. I think it's the only way I'll ever do brisket again. Yes it was a "big'un with a lot of fat" and I too was a little concerned about the smoke penetration. Fear not, it not only was the most moist, most tender brisket I have ever eaten, it had a great smoky flavor too along with some great bark. I rubbed it good with some Butch's Magic Dust, popped it on under a couple of butts and cooked away for 20 hours, it was awesome. There is a photo down below in the "success" thread if you are interested. Good luck and have a great day.[p]Chuck <><

  • nikkignikkig Posts: 514
    I have a similar question. I just have the big fat half, and I have no clue how to cook this end. What temp and how long should it be cooked, and can you make pulled beef from this?

  • ChuckChuck Posts: 812
    nikkig,[p]The one I just did was 14 lbs. and it was egged at 210* from 6pm to 9am then I bumped it up to 250* until 2pm (190* internal). It was cooked indirect with an inverted plate setter and drip pan. This one was pullable.

  • nikkignikkig Posts: 514
    Thanks for the info. I had a whole brisket, but already cooked the flat part (it wasn't cooked long enough and was like shoe leather!). The other end is about a 5 pound hunk. I am going to marinade it in Dizzy Pig Brisket Marinade, and attemt this one more time. I'll let you know how it turned out.

  • bc,
    A whole brisket and a packer's cut is the same thing, the other cut would be using the flat only.
    A whole brisket is the flat and the deckle combine,should have a fat cap of 1/4" or more when you buy it, same for the packer's cut.
    The flat the deckle has been removed and with luck you may have a fat cap.
    The deckle is the bump on the brisket.

  • Jim Minion,
    Ah, great, thanks for the reminder on those names![p]What, if any, advantage is there in using the Packer cut on the egg?[p]bc

  • Chuck,
    Yup, It was that great picture, and your comment about using the packer cut that got me to wondering about the differences all over again![p]So, after cooking, did you trim the fat before serving or just trim as you eat?[p]My family is quite particular about visible fat, so I don't want to turn 'em off with unsightly fat globs. Uh, on the meat that is, not me... They're used to those by now. :)[p]Thanks!

  • ChuckChuck Posts: 812
    bc,[p]I trimmed the fat first. There definately was some unsightly gobs. The family would have forgiven me (i think) but I didn't want the guests to have to trim their brisket before making a sandwich. [p]Chuck
  • bc
    Packer cuts are easier to keep moist than a flat because of the extra fat in the deckle, without that fat it's very easy to end up with dry brisket.

  • Well, I think I'm convinced that I need to at least try one packer cut brisket.[p]I've not had any problems with drying out the flat, but I'm always looking for extra insurance when I invest 20 hours into a cook![p]Thanks all,

  • bc,
    What ever Jim Minion says, is THE FINAL WORD when it comes to brisket. I say this as a compliment, not to be funny or snide. I have read many many posts about brisket and shoulder/butts, and he is always there with good advise. Great to have him on the forum.

  • Seth Howard,
    Thank you for your compliment but final word may be just a little strong, I'm still learning to. I do enjoy helping if I can.

  • Nature BoyNature Boy Posts: 8,496
    Jim Minion,
    Maybe a tad strong, but not by much, Jim! I agree with Seth, it is great to have you posting here.[p]NB
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,
    I'm looking forward to be able to try out your rub,
    when is going to be out there to be bought?

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