I am a Packer fan

GATABITES · October 2014

Not the Green Bay Packers but Packer Brisket. I always enjoy the process from the selection of the meat, the prep and cook process. Last Saturday, I picked up this 16.5 lb CAB choice from RD. I trimmed about 2lbs of fat from the brisket. I seasoned her down with Kosher salt and pepper as a base and finished her off with a light coat of DP Cow lick. I like the pepper content of the rub. I set the egg to run at 250* as this was an overnight and I wanted plenty of smoke but didn't want to wait 20 hrs either. I put in in the cooker at 1:30am and pulled around 4:30 ish. I removed the point and wrapped the flat, allowing a little of the steam to cease before closing up and placing in the cooler. Cubed the point and made two pans of burnt ends. I never wrapped during the cook. I wanted a nice bark on this cook.

This cook was fun and yielded a smokey tasty piee of beef was heaven. I used Rod Gray's (Pellet Envy) IPO barbecue sauce on the burnt ends and they were slamming. Ooowweee and goooowey and oh so tender. I want to cook brisket more often if jusy a pricey cook if you get a 14+ pounder.

yap yap yap, on to the pics......

GATABITES · October 2014

Here are the sliced pics. Having trouble posting pics.

cazzy · October 2014

Looking great...nice bark!

GATABITES · October 2014

Having trouble loading the sliced pics. here's one

cazzy · October 2014

Looks pretty good to me.

Fred19Flintstone · October 2014

That looks delicious!

BYS1981 · October 2014

I'm a packer fan too, but my family doesn't do well with leftovers. :((

grege345 · October 2014

I don't think you could have done it any better. Yum

Acn · October 2014

BYS1981 said:
I'm a packer fan too, but my family doesn't do well with leftovers. :((

Do you just try to reheat sliced brisket? I picking up a packer this morning and will cook overnight tonight for tomorrow's dinner, mostly so I can make a couple of batches of chili for lunches and to freeze. Then we'll take a couple of large frozen containers on a trip at the end of the month - dinner while we're there and ice for the cooler.

tulocay · October 2014

Looks great.

Terrebandit · October 2014

I'm a real Packer fan.

GATABITES · October 2014

Acn said:

I'm a packer fan too, but my family doesn't do well with leftovers. :((
Do you just try to reheat sliced brisket? I picking up a packer this morning and will cook overnight tonight for tomorrow's dinner, mostly so I can make a couple of batches of chili for lunches and to freeze. Then we'll take a couple of large frozen containers on a trip at the end of the month - dinner while we're there and ice for the cooler.

I reheated some slices for work on monday and it was still very moist. The smoke flavor seemed more intense. Damn this was good.

GATABITES · October 2014

@cazzy - thanks man. I'm trying to get on your level.

@fred19flintstone - Thanks

@tulocay - thank you sir

@terrebandit - I appreciate it.

GATABITES · October 2014

I wish I could have made it to brisket camp. Maybe next time.

GATABITES · October 2014

Terrebandit said:

I'm a real Packer fan.

I see you guys are getting better the last 2 games, R-E-L-A-X..... LOL

R2Egg2Q · October 2014

Nice job! It looks good!

GATABITES · October 2014

@r2egg2q - thanks man.

Fred19Flintstone · October 2014

I was a little confused with the thread title. Your avatar is the old Tampa Bay Buccaneers logo and the thread said you like the Packers. Silly me. 8-}

GATABITES · October 2014

@fred19flintstone: Yah man. I am a bucs fans. We had a big win against the steelers last week but we havnt looked good prior to that win. We will see how things go on sunday.

westernbbq · October 2014

Gat-

wow, that looks competition-worthy, how do you know or find where to change direction when you're slicing it? any special cutlery in your toolbox?

Nice work my friend-

Eggcelsior · October 2014

Great job! I need to check RD out. How much per pound?

GATABITES · October 2014

@Westernbq - I just cut against the grain. You can see the grain of the flat on the pic where I separated the point. Once you trim you will know which end to slice.

GATABITES · October 2014

@eggcelsior - it was $3.79/lb. I called J.W. and theirs is $5.49/lb. Im sure the quality was there but i wanted a big packer so i went with the cheaper price. They have awesome ground chuck. got some in the freezer now.

tjosborne · October 2014

Your the best type of packer fan. No constipated cheese heads around here.

westernbbq · October 2014

tjosborne said:

Your the best type of packer fan. No constipated cheese heads around here.

don't forget Drunk too-

I am from WI and had to get the heck outta there due to 1) Winter 2) Lack of opportunity and 3) Packer fans

logchief · October 2014

Gata, I'm trying to eat the screen on my iPad screen,Wow. I'm buying my first BGE L this week and I've been hunting to find those brackets you have to raise the grill. Is that an aftermarket? My dealer said he's never seen them.

GATABITES · October 2014

@logchief - Thank you for the kind words. I saved some of the flat for brisket chilli this weekend. I cant wait. Brisket chili is the best.

That is the Adjustable Rig. You can find more info here. It has been one of the best accessories I have invested for the egg. You most certainly dont need it but I does make your cook style more enhance with the various positions of the grid.

logchief · October 2014

Gata, thanks so much, that looks like a great place for accessories . I was in Reisterstown last year evaluating a FEMA exercise at the MD State EOC. beautiful countryside there

GATABITES · October 2014

@logchief - No problem man. That's what we are here for.

Yes, this area does have nice quite country roads heading towards PA. It reminds me a lot of some of the back roads where I was raised.

Be sure to post pics when you get your egg. We all love egg and food porn around here. I have learned so much from this site.

logchief · October 2014

One more ? about the rig. Do you use a stone with it instead of the BGE plate setter

GATABITES · October 2014

logchief said:

One more ? about the rig. Do you use a stone with it instead of the BGE plate setter

@logchief - I actually use both. Brisket, butts and ribs, i use the round stone from CGS. Pizza, chilli and a few other cooks I use the plate setter. If you get the Adjustable rig (AR) I would get the oval stone.

My stone is round cause its the XL but for the L there is both an oval and round stone. If you are interested, give Tom a call and he will help you decide without making you buy every option he sells. The website can be confusing, but a simple call will make everything make sense.

I am a Packer fan

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