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beef brisket (packer trimmed) cut info

Eggbert 75Eggbert 75 Posts: 42
edited 12:48AM in EggHead Forum
Just wondered if anyone has any suggestions on a packer trimmed brisket ! rougly 12-14 lbs..........slow about 250f ? Let me know on any suggestions or rubs as well !??!



  • FlaPoolmanFlaPoolman Posts: 11,675
    Not traditional but have done this one for years with great taste and hard to mess up.

    Pork Butt Mike & Richardfla have both had this the day after cooking so ask them what they think.
  • captjocaptjo Posts: 93
    I just did a 12lb...came out great! (my first brisket)
    I used Dr BBQ rub recipe (look on his
    I smoked it at 250* sitting in an aluminum pan so it stays in the juices until we reached 160* internal (it took 5 hrs.)

    Then, I wrapped it tight in foil, put it back in the cleaned pan, and continued at 250* until internal temp was 190*

    Removed from grill, kept it wrapped tight for 1 or 2 hrs resting in my microwave. The microwave was not turned on. You could also put it in a cooler to rest, just keep it wrapped.

    Hope you enjoy it, we sure did!
    Bristow, VA
    1 Lrg & 1 XL
  • Michael BMichael B Posts: 986
    . Buy choice grade or better.
    . A whole "packer trim" brisket, which includes the flat and the point (smaller, fattier section), cooks up better than a smaller cut. I generally look for one about 13 pounds.
    . Some people believe that choosing a more limber brisket at the meat market will render a more tender brisket after it is cooked.
    . Some people believe that a brisket covered in white, hard fat (as opposed to yellow fat) indicates that the animal was fattened on grain and will render a superior final product.
    . You can trim the fat cap over the flat to about 1/3 inch thick.
    . Set-up: plate setter-legs up (I orient the plate setter with one leg lined up with the hot spot near the back of the Egg); drip pan slightly elevated off of the plate setter, grate.
    . Put the brisket on with the point toward the back of the egg and the fat cap down.
    . I know it sounds like a waste, but pouring two or three cans of beer in the drip pan at the start wouldn’t hurt.
    . Make sure the drip pan is under the entire brisket. If you have a little overhang at the start of the cook, protect the brisket ends with a couple layers of heavy duty aluminum foil.
    . You can cook at higher temps to push the brisket through the plateaus faster, but low-n-slow is the way to go for tender results. You want about 225* at the grate (roughly 250* dome). Don’t go over 250*F. I read recently where some people drop the temp down to 200* - 210* to extend the plateau.
    . Do not pull it off until you have an honest internal temp of 190*F, measured in the center of the flat from the side of the brisket. Don’t try to measure temp in the point; the extra fat there often causes incorrect readings. At 190*F the brisket should be fork tender. Test by sticking a meat fork in the flat and twisting. 205*F is not overcooked, but you’ll have to slice it a little thicker to keep the slices from falling apart.
    * 1 hour or more rest time in a warm cooler prior to slicing is just as important as any other part of the preparation. Do not skip or skimp on it!
    . The grain of the beef runs in different directions in the point and flat. Separate the two before slicing, and always slice thin and across the grain.
    . For burnt ends, cut the point into 3/4 inch (2cm) cubes, put a light coat of rub on them, put them in an aluminum pan with some of your favorite BBQ sauce, and then put them back in the Egg for another hour or two.

    See also:
    Playing With Fire and Smoke
    Beer Basted Brisket – The Smoke Ring
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