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ok way newb ? first brisket packer or flat?

post #1 of 11
Thread Starter 
Ok I am open about not knowing a thing about brisket, got a reasonable price, bought from an, always good quality, supplier I deal with, sight unseen, was expecting a flat, now I am thinking this is a packer. Yes I am asking this basic of a question, lol.

Planning to so it tonight will have Q view.
btw I have a GOSM the smaller one and this thing will be jammed in there touching the sides, should I fold the end (read that on a Weber site) or cut into two? What says the experts? Thanks for any help, it is truly appreciated!
post #2 of 11
Yeah that is a full packer you've got there.
I would suggest separating the point from the flat to make it fit, and if you are feeling adventerous you can always smoke the point into a delicious batch of burnt ends
post #3 of 11
Yes, my friend, you have a full packer brisket. Any idea on the total weight?

You probably need to separate the "point" from the "flat" and trim off some fat to make it fit right in your smoker.

No worries, I can help. The "Point" is the thick, rounded end, the heavier end of the packer. The "flat" is the flatter, thinner end that ends up the lighter of the two ends. Both meet about 1/3 into the entire thing and the flat kinda slides under the point, but not really.

You can definitely tell where they meet by the thick layer of fat that separates them. This is where you want to cut to separate the two. Check out this step-by-step guide that will help you a lot:


If you need any more help, post the question and you know someone will be around in no time to help you out, bud. Good smokes to you!
post #4 of 11
That is a packer....Looks nice-how many pounds???

The bottom pic your flat is on left and the hump on right is the point...

I have never seperated them before smoking,but LOTS of folk do on the forum!!!!!

fire and RIVET beat me too it!!!!
post #5 of 11
Thread Starter 


You folks are great! I can't wait until I can post answers instead of just questions.
It is appx 11lbs or a bit less. Case of 6 were 66lbs and this is the smallest but they are all pretty close.
I will separate it so it fits, Rivet that link is just what I needed (you saw my next question coming eh? lol!)
And I am following the sticky for burnt ends for sure, I must admit that is what pushed me to try brisket to begin with!
Q-view to follow!
post #6 of 11
Yep, sure did! Thought you'd want to take the next step...PDT_Armataz_01_22.gif

Glad you're going to give it a whirl~ you won't be sorry at all. Once you do it, you're good to go. Kinda like that proverbial riding-a-bicycle saying.

Trying burnt ends myself this weekend, hope you have outstanding success with yours, bigslick. Keep us posted and don't forget the q-view, nott too big.

May the TBS follow you always....
post #7 of 11
You have a packer. Thats done if you want some help I would seperate the two part and apply your rub and let it sit overnight in the frig. Then get the smoker ready at about 230-250ish and put in your meat. Take it to about 170 and wrap it in foil. Now if it stalls at a degree the just wait it out you can not take it out and throw it on the ground to break the stall you have to just wait. Then after you wrap it in foil put it back in the take it to about 205-210 ( you do have a thermometer don't you) and the wrap it in some towels (leave it in the foil) and put it in a dry cooler for atleast an hour more if possible. The take it out slice it and enjoy. Then go back onto the computer and post the pictures (Qview) of your smoke and the finish product and then you can tell everyone here how good you did. then we will tell you how good we did too. Enjoy and happy smoking
post #8 of 11
Thread Starter 


lol mballi3011, have seen the stall on pork shoulder and the first time I smoked it, would have throttled the burner up, if not for this site! Thank you!
I do have a RediCheck probe and remote, though not the best, has been good and accurate the last 8 months.
I separated the point and flat rubbed them and was figuring on putting smoke to em' around midnight.
I have a question about burnt ends.
I must not be good at internetting because all my searching I am still unsure exactly what to do with the point, for burnt ends.
What I am thinking is when they hit 190-205 I take the flat out wrap in towels and cooler it for a couple hours, what do I do with the point to make burnt ends? so do i cut it up add rub and back in the smoker for a few hours? do I rest it a couple hours then back in smoker? I also read to add sauce at this time.
If I am asking questions that are already answered in stickies or something please tell me, I am searching the site before I post, just so you know, but not finding answers I understand.
Thanks again
post #9 of 11
Okay... I hope you wrapped your flat in foil before you wrapped it in towels, but we will assume that was so. tongue.gif

There's a couple different versions of burnt ends, but here's the one I am trying tonight: After the point is done to at least 180, preferably 200 but no biggie, put it on a cutting board and leave it alone for about 10 minutes.

Then slice it into pieces about 1 inch thick. Then take those slices and cut them lengthwise into either 2 or 3 pieces, depending on their size.

Then take those strips and cut them again into roughly 1 or 2 inch sections or cubes. Put them into a foil pan and coat them generously with your favourite BBQ sauce and back into the smoker for a couple hours until crispy and caramelized or how oyu like them.

Some folks say to toss the cubes in the rub again, smoke for another hour or two then slather in the bbq sauce etcetera, but that seems like a bit of overkill to me.

But- what the heck do I know, this is my first time! So, I'm going with what I think I'll like, and then tell you all about it later!

post #10 of 11
I usually toss mine in rub then smoke for about an hour to get a crisp coating and then toss in sauce and back into the smoker for at least another 2 hours to finish them off.
Either way will work fine and even some folks will toss them in with nothing but smoke and then coat with a sauce or leave naked but I would recommend sauce. Just make sure you smoke them long enough to pick up that extra bit of smokiness and heat.
post #11 of 11
Thread Starter 

minor delay

Well I am faced with a bit of a set back.
A while ago I posted after my burner failed and burned like a candle all night covering everything inside in a blanket of creosote.
got it all cleaned up and fixed put back together or so I thought.
was dialing in the burner tonight heating everything up and something just didn't look right.
There was a gas leak between the cast burner and the flange on the end of the feed tube that was burning giving me the flickering yellow food wrecker.
Just took it apart cleaned up both parts and applied high temp liquid gasket material. Should know in an hour if that worked.
I hope so, I can't wait to get this brisket going.
I have no questions this time, just venting.
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