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My first packer cut brisket

ShiffShiff Posts: 1,085
edited November -1 in EggHead Forum
Last night we had some friends over for Our Rosh Hashana dinner and I figured it was time to take the Packer Cut Brisket out of the freezer. I have only cooked flats before and was looking forward to this 17.5 pound Packer.

I coated it with mustard and my rub and had to use a V rack to get it to fit on the grid. Here it is right after it was put on the BGE.
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It cooked for 25 hours at 215-230 grid temperature and I basted it often from the drippings. Here it is at the end of the cook.
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Here are a few slices. I didn't have a lot of time to pose the meat since company was coming.
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Once the brisket came off, I removed the point and put it back on at 250 degrees for another few hours for burnt ends. I cut it into cubes and will have it tonight. I wasn't going to share them with the guests.
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This was the best brisket I have ever made. Juicy and tender and I am looking forward to the burnt ends.
Barry Lancaster, PA

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