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Smokin whole packer

post #1 of 14
Thread Starter 
My question is, if I smoke a whole packer Brisket will the point be over cooked before rest of the Brisket ,being different thickness?
post #2 of 14

The point will under cook while the flat will over cook. I like to put my probe in the flat, once it reaches 190° it then I pull the brisket and let it rest 15 min, then I separate the flat and point. I double wrap the flat in foil, and throw it in a cooler with towels to let it rest at least an hour usually try for 2-3 hours. While that is resting I like to cube the point up, put in a foil pan,  generously season with more rub, then pour some slightly watered down bbq sauce over them to give them an almost glazed appearance then throw them back in the smoker for another hour to hour and half to render them down further. Once they are done I will cover them with foil and throw them in the cooler to keep warm/rest until I am ready to serve.

post #3 of 14
Thread Starter 
Very interesting.--
post #4 of 14
Thread Starter 
Quote:
Originally Posted by 05sprcrw View Post

The point will under cook while the flat will over cook. I like to put my probe in the flat, once it reaches 190° it then I pull the brisket and let it rest 15 min, then I separate the flat and point. I double wrap the flat in foil, and throw it in a cooler with towels to let it rest at least an hour usually try for 2-3 hours. While that is resting I like to cube the point up, put in a foil pan,  generously season with more rub, then pour some slightly watered down bbq sauce over them to give them an almost glazed appearance then throw them back in the smoker for another hour to hour and half to render them down further. Once they are done I will cover them with foil and throw them in the cooler to keep warm/rest until I am ready to serve.
Quote:
Originally Posted by 05sprcrw View Post

The point will under cook while the flat will over cook. I like to put my probe in the flat, once it reaches 190° it then I pull the brisket and let it rest 15 min, then I separate the flat and point. I double wrap the flat in foil, and throw it in a cooler with towels to let it rest at least an hour usually try for 2-3 hours. While that is resting I like to cube the point up, put in a foil pan,  generously season with more rub, then pour some slightly watered down bbq sauce over them to give them an almost glazed appearance then throw them back in the smoker for another hour to hour and half to render them down further. Once they are done I will cover them with foil and throw them in the cooler to keep warm/rest until I am ready to serve.
so what IT would the large part of brisket be at ? Does that go back into the smoker?
post #5 of 14

Blackzebra

Be sure you know that the point is the fatter part of the meat and the flat is the thinner.  You question seems to point in the direction that you have it the other way around.  05sprcrw has it correct on how to handle the cooking part...... although I don't do the burnt ends thing.  Theres nothing better than good ol' sliced point coming out of the foiled rest period IMHO.  But try it both ways.  There is certainly nothing wrong with burnt ends, either.

post #6 of 14
Thread Starter 
What IT would the large part of brisket be at this point, and does that go back on smoker to cook more? So your saying the flat would be wrapped for 2-3 hours then cube and prepared for brunt ends ? Correct?
post #7 of 14
Thread Starter 
So basically you can make sliced brisket from point and brunt ends form flat? But you will need to separate them because they will cook differently. I'm assuming my point won't be done at this point so it would go back on for more cooking time? Would I wrap the point before putting back on? And what IT would I pull it at? Thanks
post #8 of 14
Thread Starter 
Can you separate them before smoking? And is that a good idea? Reason why is I wouldn't want to cut into point before it's done.
post #9 of 14
Zebra, got them backwards. The flat, once separated, is the longer thinner piece that people generally slice. The point is the bigger fattier chunk that people do burnt ends out of. Point usually takes longer to cook cause of thickness and a little tougher. But once it starts to break down it is amazing in my opinion.

You can separate them before cooking, what I have done a couple times. Some people say it's easier once it's cooked though. There a post on it I'll look for it and post it here.
post #10 of 14
Thread Starter 
Awesome!
post #11 of 14
Here's the link where I learned how to do it.

http://www.smokingmeatforums.com/t/94908/separating-a-brisket

I am by no means an expert on anything. But from what I've read on here and other places people seem to cook them whole because A) They are easier to separate after they're cooked and B) The flat can dry out easier when cooked by itself.

I usually separate them due to not needing to cook that much at any one time. Usually it's just me a a couple other people so a 12 pound packer is a bit excessive. So separating them, and then even cutting the flat in half sometimes gives me the right sized pieces for me, at a lot cheaper than the pre cut ones from the store (usually a couple bucks more a pound for just the flat pieces).
post #12 of 14
Thread Starter 
Excellent footage! Nice usual!
post #13 of 14

Sorry I didn't get back sooner got busy yesterday and just couldn't make it back on. Looks like jirod got you sorted out. Like others said you can slice the point instead of doing burnt ends with it if you choose its all personal preference.

post #14 of 14
Thread Starter 
Thanks.
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