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Bigguy's Second Brisket Packer

bigguy136bigguy136 Posts: 877
edited August 2012 in EggHead Forum

After what I learned on the first brisket, I thought I would try a few changes. I started with a 14 lb USDA choice packer ($3.17/ lb)

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A quick trim

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I removed the point from the flat before cooking. I want to be able to pull each when they are ready and not wait for the other half.

 

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I did a double pan for the drippings. I filled the first pan with water and floated the second pan. Hoping to keep the temp lower on the drippings.

 

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On goes the brisket

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About 14 hours later and at 200°

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Getting the burnt ends going. It was nice to pull the point without disturbing the flat.

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I was 250° until I went thru the stall then I went to 300°. Brisket is resting now.

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Now for my question. I have the drippings and they look good. Should I pour them back over the brisket? Mix with something? Throw them away?

 

Big Lake, Minnesota

Large BGE, Stokers, Adjustable Rig

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