So I bought a 15 pound brisket from Costco, trimmed it and cut it into 3 sections about equal weight. Had family coming in so did the flat and the packer end.
The flat came out a little dry but great flavor. The packer end came out perfect! I have read a million posts about the fat and the packer end making the difference but sometimes you don’t know it until you do it yourself. Anyway...it’s been a good week on the smoker end here and glad at least one of the two came out perfect.
Both were about 4 1/2 pounds. Smoked it at about 275 on a large green egg. Flat end came off about 3 1/2 hours. Packer end took about 6 hours.
The flat came out a little dry but great flavor. The packer end came out perfect! I have read a million posts about the fat and the packer end making the difference but sometimes you don’t know it until you do it yourself. Anyway...it’s been a good week on the smoker end here and glad at least one of the two came out perfect.
Both were about 4 1/2 pounds. Smoked it at about 275 on a large green egg. Flat end came off about 3 1/2 hours. Packer end took about 6 hours.
