20 Pound Packer

cortguitarman · October 2015

picked up a 20 lb packer at Walmart today. Rubbed qnd smoking away at 260. I've sobs a few briskets but have not had great results. Hoping this one is the one. What temp do you all shoot for. My plan is 185 in the flat. I'll cit the point off for burnt ends when the flat teaches 185. Thoughts?

Eggcelsior · October 2015

I'd start probing at 185-190 In the thickest part of the flat. I've had some done at 190, some at 200ish. The key isn't temp but a nice jiggle and probing like butter.

SGH · October 2015

For the most part, I'm going to leave you in the very capable hands of the Brisket Gods. However I would like to point out that there are a couple of real common preferred methods for separating the flat and the point when the point is going to be used for burnt ends. First is to separate them before cooking. Second is to separate them when the internal temp is 160-165 degrees. And last, to separate them when the packer is done. Each has their advantages and disadvantages. I feel that most folks already know these and as such I will not debate the merits of each method. With that said, and for obvious reasons, I always separated when the brisket was done. These days I use either pork or beef shoulder meat for burnt ends. I leave the point intact and serve it as the star of the show.