Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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.

Comments

  • robnybbqrobnybbq Posts: 1,897
    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,


    Garnerville, NY
  • Solson005Solson005 Posts: 1,911
    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 BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • Black_BadgerBlack_Badger Posts: 1,182
    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!

    Middleton, WI
  • nolaeggheadnolaegghead Posts: 19,654
    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.
    New Orleans, LA - we know how to eat 

  • CullumCullum Posts: 215
    I can purchase just the point. Would that be a good way to go, a couple of points?

  • jerrypjerryp Posts: 230
    I like a packer. You have a nice lean flat and a nice fatty point. Caters to all your guests taste.
  • LitLit Posts: 5,742
    Get a left side packer.
Sign In or Register to comment.
Click here for Forum Use Guidelines.