You can't kill this post, it just keeps on living!
I have a couple of questions. When talking about briskets I hear them referred to as a "packer". What is a "packer"?
Also, what are burnt ends?
I've smoked a few briskets and they've come out just all right, not great.
I just bought a brisket from Publix on the spur of the moment and it doesn't have any fat cap on it. Am I doomed to a dry brisket?
Thanks in advance for all the advice.
Love this forum.
A packer brisket is the whole brisket, (including the point and the flat portions). It usually weighs between 10-17+pounds. A brisket flat is the just the portion below the point, and usually weighs about 4-7 pounds.
Burnt ends are made from the point portion of the packer brisket. What I usually do is pull the brisket when the flat is tender (usually between 180-190 degrees), then separate the point and flat. Leave the flat to rest while making burnt ends from the point. Cut the point into cubes and add to a foil pan with some sauce. (you can add a little more of your rub too, if you want). Then put that pan back in the smoker until the sauce carmelizes on the pieces. The point generally has more fat and collagen so it can stand up to the additional cooking.
Having no fat cap on your brisket could be trouble. Maybe some other folks will chime in with some help on that, I've never cooked one that didn't at least have a 1/4 inch layer.
Edited by Suie - 6/1/13 at 12:25pm