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My 1st Packer Cut Brisket (with Q-view)

post #1 of 5
Thread Starter 

Well, about the only thing I got about 100% right on my first attempt at a packer cut brisket was separating the point from the flat.  Thank you, Pit 4 Brains!!! (http://www.smokingmeatforums.com/wiki/brisket-separation-technique)  I pulled the flat and made burnt ends from the point (well, kinda ).

 

I didn't get any pics of it whole because I was running behind and I wanted to get it into the marinade ASAP.  It was a fresh 16+ pound full packer cut Black Angus brisket that I got from Craig over at Bar Mac Ranch.

 

I used the same marinade and rub recipes that I added to the WIKI: http://www.smokingmeatforums.com/wiki/brisket-marinade-and-rub, and I made 2 batches of marinade and 1 batch of rub.  Each section of the brisket went into a 2-gallon Ziplock with 1 batch of marinade and sat in the fridge overnight (a little over 9 hours).  The rub was the perfect amount to fully cover both sections with enough left over for the burnt ends.

 

Here it is separated and just out of the marinade:

 

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DSC00255.JPG

 

 

And rubbed:

 

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That was my *first* mistake.  I should have dried them off completely before applying the rub.  I'm certain that this had a strong negative impact on the bark (it was soggy).

 

My *second* mistake was thinking that I should take the point out at 195* to make the burnt ends while the flat was still smoking to 205*.  Opening the door 5 times to do this slowed down the flat DRASTICALLY and, of course, caused it to be dry as a result.  Fortunately, the drip tray was nearly 3/4 full with juices so I was able to correct this (put the juices in the freezer to let the fat separate, skimmed off the fat, and tossed some in with the pulled brisket).

 

So, anyway, I smoked it at 225* with Mesquite, and I was surprised at how fast the temps were climbing before I opened the door.  After 1 hour and 40 minutes, the point was 158* and the flat was 160*, so I didn't foil anything knowing that there wouldn't be any kind of a bark on them at this point.  After about 3 hours and 40 minutes, the point was 195* and the flat was 196*, so I decided that I wasn't going to foil them at all.  This is where I took out the point, and things went downhill from there temperature-wise.

 

Here's how it looked when I removed it, then cubed for burnt ends, and then with some rub sprinkled on before I put them back in:

 

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They went in for 2 hours then I sauced them and put them back in for 30 minutes.  The final result wasn't very "burnt"-looking, but they were tender, juicy, and tasty:

 

DSC00269.JPG

 

 

So, 5 hours later after opening the door 5 times for the burnt ends, my flat was only 188*.  I cranked up the smoker to 250*, but it still took another 3 1/2 hours for it to reach 205*.  There may have been a stall somewhere in there, but I'll never know because I opened the door too many times (once is too many!!).

 

I was very unhappy with the bark, and I knew that it was going to be dry, but here's how it looked when I took it out:

 

DSC00272.JPG

 

 

I foiled it, let it rest for a couple of hours, pulled some of it and added in some juices:

 

DSC00273.JPG

 

 

Despite my mistakes, the flavor was completely OFF-THE-HOOK, it wasn't tough at all, and adding the juices back in was the "saving grace" for the moistness.  I received compliments all around, and we all decided that we like to have our brisket pulled much better than sliced or chopped.

 

 

Happy Smoking, and thanks for looking!

post #2 of 5

i want that

post #3 of 5

Hmmmmmm

 Patience is a virtue .

 IMHO you should have not seperated the point and flat till the packer was done .

 Then you seperate cube the point and wrap the flat to rest.

 moisture on the brisket should not cause lack of bark, alot of us add moisture,ie ,mustard ,hot sauce, cola , dr pepper ,coffee, etc. to bind the rub to the meat.

 raising the temps to try to rush it is a no-no.

 

 The first brisket i did came out w/ a great taste but was a little on the dry side also.

 I cooked it on the grate and didn't foil it .

I have never been able to get the dark bark or dark burnt ends on my mes like i could on my NB offset.

 The mes puts out alot of steam and i believe that the steam is what causes the bark not to form. Again these are just my opinons and observations. The next one will be better for sure.

 

post #4 of 5
Thread Starter 

Day 2:

 

Man, that flat really made a ton of pulled brisket!

 

Today, I added a little juice to the pan, covered it with foil, and put it into a 325* oven for about 30 minutes.  Then I pulled the rest of it and tossed in some more juices.  It's sitting in the oven at 170* to keep warm until I take it back over to my Aunt's house.  I think that it tastes even better today!

 

DSC00276.JPG

post #5 of 5
Thread Starter 

Thanks, eman!

 

I've used that same rub on a brisket in my MES before without marinating it, and it made a very nice black bark.  So that's why I assumed that the moistness from the marinade had something to do with it.

 

Also, I *had* to separate it because that's the only way that it would fit into my MES.

 

I knew that I was *doing wrong things* by raising the smoker temp, and I won't do it again, but I had people waiting this time.
 

Quote:
Originally Posted by eman View Post

Hmmmmmm

 Patience is a virtue .

 IMHO you should have not seperated the point and flat till the packer was done .

 Then you seperate cube the point and wrap the flat to rest.

 moisture on the brisket should not cause lack of bark, alot of us add moisture,ie ,mustard ,hot sauce, cola , dr pepper ,coffee, etc. to bind the rub to the meat.

 raising the temps to try to rush it is a no-no.

 

 The first brisket i did came out w/ a great taste but was a little on the dry side also.

 I cooked it on the grate and didn't foil it .

I have never been able to get the dark bark or dark burnt ends on my mes like i could on my NB offset.

 The mes puts out alot of steam and i believe that the steam is what causes the bark not to form. Again these are just my opinons and observations. The next one will be better for sure.

 

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