Brisket Packer in a Bradley Electric Smoker

[treimink]

Hey all - i want to smoke brisket this weekend for a little get together. I have limited space in my Bradley Electric Smoker and was wondering if a) i should look for a small packer (do they come in "small" sizes?!), b) separate the point from the flat, or c) just smoke the flat.

I have smoked a flat before but i felt it came out a bit dry even though i foiled it at 170.

Thanks for any advice!

 

[a g k]

Hey all - i want to smoke brisket this weekend for a little get together. I have limited space in my Bradley Electric Smoker and was wondering if a) i should look for a small packer (do they come in "small" sizes?!), b) separate the point from the flat, or c) just smoke the flat.

I have smoked a flat before but i felt it came out a bit dry even though i foiled it at 170.

Thanks for any advice!

Hi there,
I have a Bradley that is the same size as yours. I have done a packer brisket in by using several 5/16" x 5" stainless bolts, nuts & washers to hold the middle up. This will allow a longer brisket to fit into the rack. You could use some other system for a center rack support. I used the bolts cause that is what I had.
A G K

 

[tallbm]

Hey all - i want to smoke brisket this weekend for a little get together. I have limited space in my Bradley Electric Smoker and was wondering if a) i should look for a small packer (do they come in "small" sizes?!), b) separate the point from the flat, or c) just smoke the flat.

I have smoked a flat before but i felt it came out a bit dry even though i foiled it at 170.

Thanks for any advice!

Hi there and welcome!
I'm for a packer no matter the size. Doing a flat alone will very likely make it more prone to drying out.
Briskets are done when they are TENDER, not after a certain time or even at a specific temp.

Use a good meat thermometer and when the temp internal temp (IT) is 198-200F go and stab the brisket all around with a toothpic or a wooden kabob skewer and when you get no resistance (like butter) it is ready to pull.

Dry and tough whole packers are usually the result of UNDER-cooking. Even if you foil the brisket is done when it is probe tender.

Best of luck and let us know how it turns out! :)

 

[SmokinAl]

I would do a whole packer & trim off some of the thin end of the flat to get it to fit.
Al

 

[Bearcarver]

I would do a whole packer & trim off some of the thin end of the flat to get it to fit.
Al

I would do what Al said, as long as that's one of the Bradleys that can get hot enough to do a full Packer.

Bear

 

[BKING!]

I’d separate personally. Each cooks at a slightly different rate. Many competition cooks do that for that very reason. Plus you get better bark for burnt ends at the end.