Pretty good brisket tonight

yzzi

My 3rd packer tonight, was a little better than the previous two. Started it last night around 10:30 with oak. Cooked pretty low through the night. Woke up and grid was 180 and meat at 133 so bumped it up. Wrapped in paper around 10 till 195 then unwrapped and put back on till done. Probably needed more time but most of the flat was good, the rest I chopped and threw in the freezer for something else some day. Served the thick flat and point and was pretty happy with the texture and moistness. Still gotta keep practicing though. Got this packer from Walmart (select), which seemed better than the nongraded gfs ones. Anyone know where to get a choice or better packer in the Clearwater Tampa area?

yzzi

Forgot the pics.

Brisket_Fanatic

Looks good!

cazzy

Looks great!  Why did you take it out of the paper?

yzzi

Well I went to unwrap it so I could probe test easier. The paper ended up falling apart on the bottom from moisture so I took it out and left it in there naked. Of course the IT dropped a bit afterward but I probably should have rewrapped it at that point or just did the probe test through the paper in the first place. Lessons learned.

Letz4wheel

Take a look again next time you are at GFS. All I ever see at my gfs is choice brisket. It doesn't say on the weight label but the cryo pac is stamped choice all over it. All that said...you select looks great!

Shiff

yzzi said:

. Got this packer from Walmart (select), which seemed better than the nongraded gfs ones. Anyone know where to get a choice or better packer in the Clearwater Tampa area?

There is a restaurant Depot in Tampa.  If you join the Kansas City BBQ Society you can get a day pass to RD.  If you know anyone who runs their own business, you might be ablke to use their paperwork to join RD for free.