How to buy a packer (pics)

TxAg93

LOL

lousubcap

Dang-all this beer and brisket talk-I need to transplant to TX.  Since that is not an option, I will be cooking up a flat next weekend (tower clearance or not...) to add to the knowledge base.  And yes, there will be beer-after all it's so much work with the BGE compared to other cookers:).

The Cen-Tex Smoker

Dang-all this beer and brisket talk-I need to transplant to TX.  Since that is not an option, I will be cooking up a flat next weekend (tower clearance or not...) to add to the knowledge base.  And yes, there will be beer-after all it's so much work with the BGE compared to other cookers:).

Cool deal. Homework for the week: look around for a packer. If you have any friends in the restaurant biz, Sysco carries good whole packers, They actually do aged CAB (Certified Angus Beef) which are awesome. the only problem with those is the come in cases of 6, where their normal Choice briskets (still good) come in 2's. A little more manageable. If you have a spot where you know the owner, see if you can work a deal. they are usually cool with it. I had to do this in WI until I opened my own place and then I did it for people all the time. Wherever you find them, just ask for choice or above whole packer briskets. They are between $2.50 and $3.50 per lb down here. Can get up over $5 for the boutique-y ones but I haven't noticed a huge difference when you get above choice.

Even better, find a butcher who will order you one. If you plan ahead (which I never do, but judging by your past occupation, you probably have a fair amount of experience with) they can get you whole packers within a week. Grocery stores are bad at it if they aren't familiar with it and they always want to charge you $5 for a pound like they do for the trimmed flats. 

When I do briskets, I hoard the point and give the flats to the kids . Once you find a packer, you'll never go back.

tazcrash

OK, went to my local German butcher. 

They had flats for $10 a lb, I asked about a whole brisket, and he comes out of the back like he's doing me a giant favor, with a 15lber. That would be 150 in brisket, but if I take it like that, he'll give me $9 a lb. 

:-q

Guess I'll have to bring one back after visiting family. Look out Continental, I need to check this.

The Cen-Tex Smoker

Tax- that's nuts. I found that to be the case in WI too. they want to charge you the same price as when they trim it all up. great work asking though( find a new butcher)

The Cen-Tex Smoker

*taz (autocorrect on iPhone.

TxAg93

Makes me appreciate my $2.35/lb Costco USDA Choice I picked up. They had a 19 pounder there but I don't have the space on my LGE to do that.

The Cen-Tex Smoker

here is the packer cut brisket section of my local today. They had CAB for $3.49. That's a pretty good deal.

The Cen-Tex Smoker

Don't ever buy brisket that looks like pic #1 These are for braising or making corned beef. They are way to small to smoke and will be a piece of leather. And don't ever buy a brisket that has a sticker like #2. "Super Trimmed" and BBQ do not get along.

centex99

I guess I should of went to costco... my brisket was 2.xx/lb from Sams and was select... but it seems to have come out ok... we'll see...

The Cen-Tex Smoker

I guess I should of went to costco... my brisket was 2.xx/lb from Sams and was select... but it seems to have come out ok... we'll see...

I paid the same for the select I have in my fridge too at Sam's. I'm torn...Sam's has my charcoal (which is awesome and cheap by the way) but Costco has better meat. I'll probably have to join Costco and keep Sam's too. 

centex99

I have both... go figure... half the meat at sams is as good/better... their spares are good and cheap right now $1.99/lb and don't have the one big bone on em... plus they have bone in butt.... their pork chops/steaks are sometimes a bit cheaper and normally just as good... costco's meat was high lately, but is normally comparable and perhaps slightly better on the steak department...

costco has flap meat vs sams skirt steak... the flap meat is 10x better for fajitas btw... not nearly as much grissle/fat on it, but just enough of the good fat....

The Cen-Tex Smoker

I have both... go figure... half the meat at sams is as good/better... their spares are good and cheap right now $1.99/lb and don't have the one big bone on em... plus they have bone in butt.... their pork chops/steaks are sometimes a bit cheaper and normally just as good... costco's meat was high lately, but is normally comparable and perhaps slightly better on the steak department...

costco has flap meat vs sams skirt steak... the flap meat is 10x better for fajitas btw... not nearly as much grissle/fat on it, but just enough of the good fat....

cool. I'll probably just do both. I heard VI or Travis talking about the flap steak earlier today. I'll have to give that a rip. I've been buying Sirloin Fajita meat from Central market. It really good but it's $10 lb.  We use it as regular steak too but I wouldn't mind another option for Fajitas

centex99

the flap meat is awesome and its 5.99 or so... costco also started carrying a marinated fajita meat that is awesome... and I'm not normally one to buy fajitas in packages like that...

The Cen-Tex Smoker

the flap meat is awesome and its 5.99 or so... costco also started carrying a marinated fajita meat that is awesome... and I'm not normally one to buy fajitas in packages like that...

cool. I'll give them a rip

lousubcap

@ The Cen-Tex Smoker

12:34PM Regarding homework-I may flunk the assignment and follow-on quiz...I can periodically find packers at the local Costco (Louisville, KY area) but not with enough advance planning ( and yes-I can do that) to consume that quantity of brisket.  So I work with flats and have had a fair degree of success-just think that I am working with a very small window to get it right-but at the end of the day "It's all good" just some are better than others.  I will make the packer a priority going forward as I do believe it has a bit more latitude in the cook process due to the fat cap.

Enjoy your cook this weekend-to all you brisketeers:)!

tazcrash

@lousubcap: pick up some extra beef fat, and make your own fat cap.

lousubcap

@tazcrash-I do  cook the flat, fat side down with bacon on the non-grid side to get a bit of the fat cap rendering and it has been a major improvement.  I'm moving the needle in the positive direction every time and aided by not being in TX where I'm sure my results would pale in comparison.  I absolutely enjoy the journey. 

The Cen-Tex Smoker

@tazcrash-I do  cook the flat, fat side down with bacon on the non-grid side to get a bit of the fat cap rendering and it has been a major improvement.  I'm moving the needle in the positive direction every time and aided by not being in TX where I'm sure my results would pale in comparison.  I absolutely enjoy the journey. 

If fat side is down (no biggie there) and you put bacon on the top, I don't see how you can get a good crust on it. Crust is key to good brisket. Let's discuss................

lousubcap

If fat side is down (no biggie there) and you put bacon on the top, I don't see how you can get a good crust on it. Crust is key to good brisket. Let's discuss................

I use cheap mustard then a good home-made rub on the beast.  Put the bacon on after all that, and over the course of the cook , the bacon dries up and does leave a great crunchy crust.  That's the easy part-and I cook til a probe slides in and out of the thickest part of the flat like butter.  I run around 250*F (+/-) on the dome for the duration.  Always a journey and always fun and always beer!

The Cen-Tex Smoker

Sounds great. I've heard of people using bacon but I thought it would mess up the crust. Sounds like you got that down.

MaskedMarvel

My next brisket I was thinking of cutting off the point and cooking it over the flat on a second raised grill multi-level style. More bark. Still self basting. Wonder if that'll turn out?

Any brisket for $3.50 and down a pound is a great buy. I get mine through my job for about a quarter less than that but don't get to see them before they arrive. Costco may be he best deal around here.

The Cen-Tex Smoker

My next brisket I was thinking of cutting off the point and cooking it over the flat on a second raised grill multi-level style. More bark. Still self basting. Wonder if that'll turn out?

Any brisket for $3.50 and down a pound is a great buy. I get mine through my job for about a quarter less than that but don't get to see them before they arrive. Costco may be he best deal around here.

It will be awesome but I have better time keeping the flat moist throughout the cook when I leave the point on. I love more bark though and if I had both I would always eat the point anyway and give the flat to people who won't know any better . Go for it and let me know how it works out. 

tazcrash

OK, went to my local German butcher. They had flats for $10 a lb, I asked about a whole brisket, and he comes out of the back like he's doing me a giant favor, with a 15lber. That would be 150 in brisket, but if I take it like that, he'll give me $9 a lb.  :-q Guess I'll have to bring one back after visiting family. Look out Continental, I need to check this.



Taz- that's nuts. I found that to be the case in WI too. they want to charge you the same price as when they trim it all up. great work asking though( find a new butcher)



OK, the little lady went shopping, found a 7 lb'er in the cryo. ONLY got charged 5.99 a lb. She does try to make me a happy camper.

Guess I'm doing brisket Saturday since camping got cancelled. 

The Cen-Tex Smoker

OK, went to my local German butcher. They had flats for $10 a lb, I asked about a whole brisket, and he comes out of the back like he's doing me a giant favor, with a 15lber. That would be 150 in brisket, but if I take it like that, he'll give me $9 a lb.  :-q Guess I'll have to bring one back after visiting family. Look out Continental, I need to check this.

Taz- that's nuts. I found that to be the case in WI too. they want to charge you the same price as when they trim it all up. great work asking though( find a new butcher)

OK, the little lady went shopping, found a 7 lb'er in the cryo. ONLY got charged 5.99 a lb. She does try to make me a happy camper.

Guess I'm doing brisket Saturday since camping got cancelled. 

Cool man. Still pretty pricey but serviceable

tazcrash

That sad part is, I wouldn't have thought it expensive until i came to this site.  :-?

The Cen-Tex Smoker

That sad part is, I wouldn't have thought it expensive until i came to this site.  :-?

This one was CAB (Certified Angus Beef, which is the upper 2/3 of choice and borderline prime cuts)  and it was $3.49 per lb. You can buy selects for $2.xx most of the time. I would gladly pay $5+ if I had to and couldn't find them. $10 is another story (hello Pork Shoulder). 

tazcrash

Here's what I have for tomorrow:

The Cen-Tex Smoker

Here's what I have for tomorrow:

send me a pic of the whole thing fat cap up. I've never seen it called beef chuck before, but that's probably just a regional thing.

tazcrash

Pics will be up tonight before,and after rub.

FYI, I may have to run my own version of the Great Mustard Debate experiment. 

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