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 kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Can You Cook half a Prime Packer and save the other half?
Options
B747crew
Posts: 158
I've never done a brisket and would have a lot of trouble using a whole one . Just wondering if I can cook successfully half of one and save the other half for a later cook?? If so how would I do it to get a good result? Thank
Comments
-
Sure you can. The usual split is to seperate the flat from the point. The flat is the more typical sliced brisket that you usually see at BBQ joints and delis. For years I used the point for burnt ends or chilli, but lately have enjoyed it on its own - thanks to @lousubcap.
You can cook the whole thing and split it up after as the point used for chili is really quite good.
Suggest you really trim it, the primes are quite fatty.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Cook the whole thing. Vac seal and freeze the leftovers.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
HEB here sells split packers which are just that - split right down the lengthwise. Useful for dialing in your brisket cook until you nail it IMO.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
I've got a better idea for you. I nomally cut off the portion of the flat that is not covered by the point (before cooking) and freeze that portion for later use. The flat/point combo end is the better end of the brisket, and is a more managable amount to eat. I normally make a curry out of the flat I cut off, though pastrami is another good move.
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
20stone said:I've got a better idea for you. I nomally cut off the portion of the flat that is not covered by the point (before cooking) and freeze that portion for later use. The flat/point combo end is the better end of the brisket, and is a more managable amount to eat. I normally make a curry out of the flat I cut off, though pastrami is another good move.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Cook it all, dry freeze leftovers for an hour on wax paper then food saver for another day.“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
You can cut it right down the middle lengthwise...through the flat and the point and then you have 2 packers at 1/2 the weight.
<edit>
I just noticed @caliking already said the same thing.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
caliking said:HEB here sells split packers which are just that - split right down the lengthwise. Useful for dialing in your brisket cook until you nail it IMO.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
DMW said:20stone said:I've got a better idea for you. I nomally cut off the portion of the flat that is not covered by the point (before cooking) and freeze that portion for later use. The flat/point combo end is the better end of the brisket, and is a more managable amount to eat. I normally make a curry out of the flat I cut off, though pastrami is another good move.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
DMW said:20stone said:I've got a better idea for you. I nomally cut off the portion of the flat that is not covered by the point (before cooking) and freeze that portion for later use. The flat/point combo end is the better end of the brisket, and is a more managable amount to eat. I normally make a curry out of the flat I cut off, though pastrami is another good move.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Foghorn said:
I was told I couldn't enter the associated house so I'm still only about 90% sure it was his...(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
20stone said:Foghorn said:
I was told I couldn't enter the associated house so I'm still only about 90% sure it was his...XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum