MY 1st Packer

danbono · Jun 26, 2012

HI All I finally was able to buy a packer, around here packers are rare. If I asked at my local supermarket,they would probably told me to go Green Bay, Wisconsin.

My first few attempts (5) smoking a brisket, didn't come out as I would have liked, NOT even close,very dry more like jerky but tasty.

So now I have an 11 lb packer to mess around with.Part of the flat I'm going to grind up and mix with chuck, for hamburger meat.

Questions:

1. Leave it whole or separate the point from the flat? Might try for brunt ends.

2. Trim the fat or leave IT all on?

3. Smoke fat side down or up?

4. Smoke in a foil pan?

Here is a post of one of my attempts smoking brisket:http://www.smokingmeatforums.com/t/121533/another-not-so-moist-brisket

Thanks Dan

PS My smoker is Lowe's MasterForge Verictal Electric Smoker, see avatar

rowdyrawhide · Jun 26, 2012

My answers in BLUE

Originally Posted by DanBono

HI All I finally was able to buy a packer, around here packers are rare. If you have a SAMS Club around they usually have packers If I asked at my local supermarket,they would probably told me to go Green Bay, Wisconsin.

Questions:

1. Leave it whole or separate the point from the flat? Might try for brunt ends. Leave ti whole if you can..after the flat is done it takes very little effort to separate them..then throw some more rub on the bare part of the point and throw it back on the smoker, but if you are having trouble fitting it in the smoker then look on youtube at some videos for separating the two

2. Trim the fat or leave IT all on? I trim the blood stained fat....yes I am anal

3. Smoke fat side down or up? I roll fat side up....pretty sure it doesn't matter

4. Smoke in a foil pan? Some do.....I try to put a pan under neath on a lower rack if available....I have also done plenty without a pan involved at all

On another note I would also suggest a finish IT of around 180* give or take about 5* for slicing and allow 20-30 min to rest before slicing

Hope this helps

Aaron

pdxgriller · Jun 27, 2012

I did my first packer over memorial day weekend and it was pretty close to the same size as you have. I trimmed down the fat on top a bit and left a 1/4 inch or so which I knifed a cross-hatch pattern to work in the dry rub. Perimeter fat was trimmed off but my packer was pretty lean in those areas.

As suggested, fat side up worked really well and I place a foil pan below it with a little bit of water and some beef bullion ( the pan sits next to the stack of charcoal and it heats up the moisture and keeps things in the chamber moist). I know you are electric in your set up but I like the moisture added concept.

Once I hit my targeted internal temp, it was suggested that I wrap in towels and place in the empty chest cooler. It was nice to have it sitting in there resting and finishing up while I got the rest of the meal prepared and on the table. It allowed time for the juices to redistribute back into the mean and the result was a very juicy and tasty brisket.

Good luck with your packer Dan! Look forward to seeing more pics and seeing how it turns out for you.

frosty · Jun 27, 2012

Dan, I agree that going with a whole packer is much better.

Much of the time, I don't trim the fat at all until after cooking. IMHO, it keeps it moist. Some people inject a brisket, but I have not had occasion to.

However, trimming the excess fat allows more of a smoke ring, and penetration of smoke and spice. A lot of the fat will never completely render out, and can mess up the product making it greasy. Totally up to you and your choice.

As for splitting the point from the flat, I haven't had occasion to do so, but you can certainly do it to match your specific need.

Good luck!

danbono · Jun 27, 2012

Hin All I still don't what I'm going to do with packer. I have till Sunday to come up with a plan.I was thinking of starting the packer midnite on Sat, that way the brisket should have plently of time to cook. I can always check temps with my Maverick 732.For some reason all 5 briskets that I've smoked took much longer to cook then it should have been.

I also have 2 racks of BB's to smoke, but they can wait till Sunday.

Thanks Dan

jackd · Jun 27, 2012

I have also found that when I have done a brisket it takes much longer then 1 1/2hr per pound. I read somewhere this might happen if the brisket was frozen at some point. I always bought it from a grocery store (wegmans) so I am sure it was frozen at some point. I plan on getting a fresh one from a butcher shop next time and see what happens. Good Luck!!

danbono · Jun 30, 2012

Hi All Here is the plan:

1. Leave it whole or separate the point from the flat? Might try for brunt ends.

I separated the flat from the point.I think I did a pretty good job of this, for my 1st time.

The reason for the separation, I couldn't get the whole packer on one grill

2. Trim the fat or leave IT all on?

Took some of the fat off.Way too much for my liking

3. Smoke fat side down or up?

Point is going fat side down 1st then reverse.Same with the flat

4. Smoke in a foil pan?

The flat is going into a pan.

I'm going to start the brisket at 8 PM tonite/Sat. I'm hoping the point would shrink enough to get both parts on one grill tomorrow morning.

I have 2 racks of Back Lion ribs to smoke also. They will take up 1 grill

Question: Top or bottom grill gets more heat? I have an Electric Vertical Smoker.

Thanks Dan

PD Pic's to come

Brackness · Jul 1, 2012

Since u separated it shouldn't take as long as a whole packer would. I'm doing one as we speak. I kept it all intact and plan on fooling around 150-160 and then cut the point of when it hits temp and doing burnt ends. I've read that when u know it's done u should be able to stick ur probe or tooth pick in the meat and it should slide in like it is going in butter. Then u know u have the perfect brisket. Good luck. Please share more q views

danbono · Jul 1, 2012

HI All Well after 13 1/2 hrs the brisket is done..I think,some parts the probe went in & out nicely, some had some Resistance.on the the way out.The flat is wrapped in foil, in chest with towels.

The point I cut up for brunt ends. I'm not sure I did it right,. Here is what I did cut the point into chunks (now I know why you guys/girls find the grain b4 smoking), put the chunks in a pan with more rub and BBQ sauce.Smoke them for another few hrs,I have the Back Loin Ribs ribs on top on them.Now was I supposed to remove the all the fat on the point for the brunt ends??

Thanks Dan

THE POINT BEFORE CHUNKING . NICE BARK

[

bama bbq · Jul 1, 2012

There's just something about cooking a packer whole. I do trim hunks of hard fat but that's about it. I don't wrap when just doing a flat but a whole packer takes longer so I MAY use the TX crutch. The crutch may solve your dryness issues and cooking fat side up may help as well.

supercenterchef · Jul 1, 2012

Looks good!

The interesting thing about your questions are that they are all arguable, 'finer' points of brisket smoking...so if you're not getting results close to what you want, the answers to these questions won't likely make a huge difference. Work on your technique, your temps and getting the feel for the toothpick test to really accelerate your learning curve, then play around with these questions to tweak the final product to your personal tastes...

and as always...keep us up to date!

jwgar · Aug 1, 2012

One thing I have always believed, people cook BBQ the way they like it, and if others like it, well then theres a party, if the cook is the only one who likes it, then thats just more meat for him (or her). I personally leave the packer whole, pull it at about 165, wrap it, let it set. Do not like much bark. I use dry rub no sugar. Not a fan of an over abundance of smoke, fill the chip box once, thats enough for me. All that smoke boiling out of the top of the smoker isnt doing me or the meat any good. But how ever you like is the way you should cook it.

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MY 1st Packer

danbono

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rowdyrawhide

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pdxgriller

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frosty

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danbono

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jackd

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danbono

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