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Yep, you must have had a flat. The "packer" brisket is typically found in a cryovac bag and depending on where you live you might have to get it special order from a butcher. Hopefully you can find one without having to special order it. The packer is a combination of two muscles - the flat and the point. The point has much more fat in the muscle and therefore it is more flavorful and juicy.BKRonline said:It sounds like we had a 'flat', and I need to look up what a 'packer' and 'point' are.Is it common to need to bump the temp to finish? (i.e. would I ever finished at 225 grid temp?)Thanks everyone.
- 0000 Meat temp to 185 F, took off grille, wrapped in foil
- 0100 Sliced, surprisingly nice smokey flavor, fairly dense, tough, and chewy
- 0200 Put sliced brisket in fridge for lunch the following day... defeated!Where did I go wrong?Edit, adding photos (sorry for the lighting):