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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.
This is my signature line just so you're not confused.
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. Registered republican.
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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