Brisket education help

chashans

I have been looking for fresh (packers?) Brisket here in San Diego. I have not seen any on display. I have queried several butchers and they say they have it on hand and it will cost me $4.95 per pound. Now I see that they have it at my local Smart & Final. I am not sure if these are "Packers" or not. One weighted 18# and this one is 10#. My question is...is this a Packer?  Are briskets packaged like this acceptable...I mean compared to "fresh cut?" Any helpful information that can be added to this thread will be appreciated. Thanks in advance!

Brisket_Fanatic

That is for sure a packard cut brisket. It doesn't appear to be frozen and that is how they are generally packaged. Trim up the hard fat and leave about 1/4" on the back side. Cover liberally with salt and pepper and slow cook about 1.5 hours per pound until probe goes in like butter. Normally internal temp in the flat between 185 and 205 which is a guide as you always cook to tenderness. Search the forum for Brisket and you will be overwhelmed. Here is a link I used when starting out http://bubbatim.com/Bubba_s_Brisket.php

The Cen-Tex Smoker

that is a packer but it is select (lowest retail grade). very common and I've made plenty of good ones but choice or higher will produce better and more consistent results. Selects are good to practice on at that price though. 

smokesniffer

Good Luck and enjoy the eats, lots of great advice here on how to do it, just ask away.

FWIW I paid 5.88 per pound in the GWN. 

R2Egg2Q

Yes, that's a packer. If your store is like mine, check back periodically as you might find a choice packer there at the price for select.

chashans

R2Egg2Q said:

Yes, that's a packer. If your store is like mine, check back periodically as you might find a choice packer there at the price for select.

Wow...great tip! Thanks.