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11lb Packer Brisket
Jeremiah
Posts: 6,412
So I've done 4 or 5 flats, none of which really did anything for me. So I figured it was time to attempt this the right way. Got this at walmart, usda choice. I was gonna do it last weekend but the wife was sick with a cold, now it seems I've got it, but what the hell, we still have to eat! :-??
I did my best to ruin it, trimming off what I thought needn't be there, salt and pepper (and a little Everglades seasoning X_X) plenty of oak chunks and we're off and running...
I did my best to ruin it, trimming off what I thought needn't be there, salt and pepper (and a little Everglades seasoning X_X) plenty of oak chunks and we're off and running...
Slumming it in Aiken, SC.
Comments
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Love Sunday morning brisket threads. Good luck. =D>LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Now I want brisket for breakfast. Enjoy the ride.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Looks like it's a brisket day. Good luck.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
I'm riding shotgun wit ya Jeremiah! Good luckBGE XL Woodlands, TX (Originally from Buffalo, NY but I got here as fast as I could)
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I saw that @Gdfein it'll be interesting as both were put on at the same time and are basically the same size.Slumming it in Aiken, SC.
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The battle of the briskets. Challenge.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Good luck with the Brisket..will be following as I still need to do my first brisky... :-cGreensboro North Carolina
When in doubt Accelerate.... -
Best of luck, I'm still missing something with my brisket cooks.Sudbury, Ontario
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Lookin' good @Jeremiah. I'm sure it'll turn out great.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Looks like you're on the right track. I predict 8-9 hours if you stay around 275.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Standing by for the finale.
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This should be good. Standing by for the finish.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Never picked up meat from Walmart. Do you have good experiences? The one by my house doesn't have the best selection.Dallas, TX
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This thing is going quick. Burned right through the stall while we were at church!
Slumming it in Aiken, SC. -
That's what I'm worried about.TN2TX said:Never picked up meat from Walmart. Do you have good experiences? The one by my house doesn't have the best selection.
Slumming it in Aiken, SC. -
I'd recheck a different part of the flat with thermopen or wiggle the probe around to make sure your in the fattest part of flat. No stall at all at that temp is very strange. Higher temp cook I could understand. All thermos calibrated I'm sure?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Yeah, double check probe placement, it might be in a fat pocket, I've had that happen.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Damn, that is cheap! $7/lb here yesterday, I passed on it.
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It was in a fat pocket. Thermapen read high 160s. Redid the maverick. Now it's reading 174. Not really sure why I have that thing. Damn thermapen is always right.DMW said:Yeah, double check probe placement, it might be in a fat pocket, I've had that happen.
Slumming it in Aiken, SC. -
@grege345 and @DMW and thanks for the helpSlumming it in Aiken, SC.
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I've been reading on making burnt ends. Wish now id have kept the fat I cut off. :-?Slumming it in Aiken, SC.
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I've only even seen a brisket at my Walmart onceTN2TX said:Never picked up meat from Walmart. Do you have good experiences? The one by my house doesn't have the best selection.
XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
Brunt ends are made out of the point and there should still be fat tissue between the flat and point. When the flat is at 195 to 205 and probes like butter, you can separate the two. After you do, double wrap the flat in foil and keep it warm. After that cut the point into 1" chunks put in a foul pan or foil, sprinkle with a little more of you rub of choice and put it back on the egg for about an hour to get a little crispier. You can add sauce if you want, but I don't think they need it , but I do dip them sometimes. I would share some pictures, but I can't find any right now. When I'm off the walker I will do a brisket, burnt ends cook and post it. I bet your brisket is going to be great either way.Jeremiah said:I've been reading on making burnt ends. Wish now id have kept the fat I cut off. :-?
My Sam's Club has Prime full briskets at $3.87 a pound right now. Try them next time.
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
I hope it turns out great Jeremiah. Sorry about your cold, and I hope you feel better soon.
Louisville, GA - 2 Large BGE's -
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Here's a vote for no burnt ends-the point is the best part of the cook. All that effort and then to end up as burnt ends defeats the cook for me. But just an opinion and we all know w hat those are worth...regardless of where you land-enjoy the eats!Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Thanks @Ladeback69 that's what I'll do. @lousubcap I've heard so much about burnt ends I've got to try making them this time.
Thanks for all the comments, guys.Slumming it in Aiken, SC. -
Just pulled it and separated the flat/point. Doing the burnt ends now. Holy **** this is good.
Slumming it in Aiken, SC. -
OH BOY,,,, =D>Greensboro North Carolina
When in doubt Accelerate.... -
The burnt ends. I used what was caught by the drip pan.
Slumming it in Aiken, SC.
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