Bigguy's Second Brisket Packer

bigguy136 · August 2012

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)

A quick trim

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.

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.

On goes the brisket

About 14 hours later and at 200°

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

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

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?

lousubcap · August 2012

Great looking cook-here's a wimp answer about the drippings-since you know yor rub etc, I would pour over some of the brisket (saving the rest) and give it the taste test. After that you know which way to go-I'm sure it will be a great compliment to the meat.

bigguy136 · August 2012

Thanks! It never occured to me (lack of sleep) to try that. Do I want to skip the drippings any? Add any thickener?

The Cen-Tex Smoker · August 2012

it's good mixed into sauce as well but you have to treat the sauce like you would any cooked meat after that. When I do that, I just make very small batches and throw out the rest of the drippings Looks like a great cook BG

bigguy136 · August 2012

Here are the finished photos. Very tender and juicy. I kept some of the dripping in a jar but so far it's good.

lousubcap · August 2012

congrats-nicely done-enjoy!

Duganboy · August 2012

It all looks good, but those Burnt Ends look off the charts good.

cazzy · August 2012

Good looking cook bigguy!! One day, i'm going to get around to making burnt ends. I LOVE the point as is, so I haven't bothered trying to do em.

I'll have to get er done soon and forfeit over 1/2 the point to the task.

bigguy136 · August 2012

Thanks. The burnt ends are caramely, chewy bite of wonderful. I like them cold the next day for lunch. During lunch, everyone at my work looks at me and hopes that there are extras and that they get asked if they want any.

Being here in the fridgid north, we make a lot of chilli. I could see using some left over brisket for a pot of chili.

SkinnyV · August 2012

Awesome cook, burnt ends and all. Thanks for sharing.

Larrymac · January 26

Great looking meal. So was that direct or indirect at 200?

Black_Badger · January 26

Really great looking cook @bigguy136, congrats.

Any downside to separating the point and flat pre-cook? It seems like a good idea, but I've never seen anyone do it before. Does keeping them together help keep the flat more juicy?

This one goes in the book marks for sure!

Cheers -
B_B

Jscott · January 26

Great cook and the photos smell really good too!

tjv · January 26

great looking brisket, like the burnt ends.

On the drippings, I don't use them, to fatty and greasy. I know some folks will use dripping in their bbq sauces.

I'd keep the point and flat connected during the cook. It's just a quick swipe of a long knife to separate when needed.

t

bigguy136 · January 26

Thanks all. Now if it would warm 40 degrees, it would be above freezing and I could get back to some eggin.

bigguy136 · January 26

tjv said:

I'd keep the point and flat connected during the cook. It's just a quick swipe of a long knife to separate when needed.

t

I agree. It worked like I wanted but the point is so easy to cut free as you're grilling.

henapple · January 26

I took left over brisket, ground it well in the fp then made hoagies with sauteed mushrooms and onions. Topped with provolone and toasted. One of the best sandwiches I've had. Next time I'll add red and banana peppers.

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Bigguy's Second Brisket Packer

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