First Packer

BuckeyeBob

I have never been able to find anything but flats around me but our local Costco has started carrying Packers so I picked this little baby up tonight.



As I mentioned, I have only done flats so anything to keep in mind for the Packer? Any need to separate the Point and flat at any time?

Thanks in advance for your help.

Mattman3969

I am no brisket expert but I wouldn't separate. I would trim to 1/8-1/4", rub with salt and pepper and cook at 260-270 indirect with some oak chunks scattered thru the lump. Start checking for tender around 190ish and don't pull until it probes like Buttah. I am sure the experts will be along soon.

grege345

I can't get packers :(

BuckeyeBob

Thanks Mattman. I have had okay luck with the flats but end up doing "Travis Style" which is more of a braise. This one I wanted to do more traditional.

Grege, I hear you on the flats. Last week is the first time I have seen a packer and a good price to boot.

Mattman3969

I know some people use Bad Byron's Butt Rub. I have used DP Cow Lick mixed with 1/3 raw sugar and it was good but S&P is hard to beat. Cen-Tex has posted his advice on this thread http://eggheadforum.com/discussion/1163409/cen-tex-need-some-brisket-advice-from-the-master#latest

BuckeyeBob

Yeah, I was going to keep it simple on the rub.

Spaightlabs

Trim the hard fat off as much as you can, and don't be surprised when you get 8 to 10 pounds of meat of this. Don't separate the point until you are done cooking. If it is too long to fit on your egg,hack a piece of the flat off, but be aware it will be done QUICK.

NPHuskerFL

+1 on trim hard fat etc to 1/8"-1/4" (it won't render and won't absorb smoke or flavor). -1 on the if it's to long hack a piece off the flat. I put the meat over the rib rack etc if its to long and after it has shrunk you can remove it and she'll lay flat (can't see sacrificing good brisket because it "won't fit"--expensive meat and you already will lose an average of 10%-25% once trimmed of excess fat). On packers I separate flat from point toward the end of cook then cube point>> use some left over rub and sauce & bathe the chunks and put back on until they start to caramelize (burnt ends). You'll love it. Let us know how it turns out with pics of course :-)

Crimsongator

This is a good video to watch

 

http://www.youtube.com/watch?v=VmTzdMHu5KU

 

It is done by Aaron Franklin

 

 

Eggcelsior

I need to check with my Costco to see if they updated their order sheet. I'm getting really jelly.

BuckeyeBob

Egg, yeah, I've been looking for 7 years and first time I've seen them in the case. Good price too!

Eggcelsior

I might just buy a box and stick them in the freezer. I'll be good for a year.

GATABITES

Restaurant Depot has packers

BuckeyeBob

Another question. Many recipes and write ups, including Adam Perry Lang, talk about foiling when it hits 150-165. Thoughts on that?

TexanOfTheNorth

BuckeyeBob said:

Another question. Many recipes and write ups, including Adam Perry Lang, talk about foiling when it hits 150-165. Thoughts on that?

Many do and many don't; I'm in the latter camp.

Also, I agree with @NPHuskerFL regarding separating the point when the flat is done and doing burnt ends!

lousubcap

I would recommend checking out the Aaron Franklin brisket youtube videos.  Has a good one on trimming and another about slicing when finished.  I am in the "point is the best part of the brisket" camp.  I slice it against it's grain and it goes first.  No burnt ends here.  But just an opinion and we all know what those are worth...

And for the cook the point will run hotter than the flat due to higher fat content.  Don't worry about the temp difference.  FWIW-

Here's a thread running today that may help you out-

Brisket Advice 

The Cen-Tex Smoker

I can't believe the price on that brisket. I pay almost twice that for choice these days. 

BuckeyeBob

Cen-Tex, I was pretty shocked too. They had choice flats for $4.89.