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Need help - Packer or Flat?
Only have done one brisket. Which one to buy, a packer or flat? How do you recommend cooking. Thanks for input.
Ive done a full packer (15lbs on a BGE Large) coated in Dizzy Pig Cow Lick. 250-275 and let it ride - It took ~ 10 hours. Was AWESOME!
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
edited January 2013
I almost always do flats. When I do find a packer, the price is higher than I want. Here is my last post on my method
Flat out Tasty
This was a 8.5 lb flat. I start at 225° fat side down, we took it to the kitchen when the internal temp got to 165° and injected it with a beef broth, bouillon, worcestershire, and black pepper mixture.
Bumped the egg up to 300° foiled it and start checking how easily the thermometer probe slides in and out at 195° and this one was much better at 205° so thats where we pulled it and put it in a cooler with towels for 2 hours.
Some guys don't inject or foil. But I do flats all the time and this was my method for the most tender one yet.
Large & Small
, CGW Two-Tier Swing Rack for
, Spider for the Wok, eggCARTen & and Cedar Pergola my
call home in Edmond, OK.
I tend to think the packer is the way to go, mostly because I love cutting the point up for burnt ends.
Finally back in the Badger State!
Point is the best part - I'll only cook packers. Flats are great if corned and made into pastrami, IMO.
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Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat
I can purchase just the point. Would that be a good way to go, a couple of points?
I like a packer. You have a nice lean flat and a nice fatty point. Caters to all your guests taste.
Get a left side packer.
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