Full Packer cook

[JC in GB]

Did my first full packer brisket yesterday.

Trimmed about 3lb of fat off a 12.9 lb brisket. Trimmed fat cap to minimum without exposing meat.

Injected with a beef umami injection and then Jeff's Texas rub. Into the fridge overnight.

Smoked at 250 F for 10 hours no wrap. Cherry/hickory wood. I bought a bag of Weber briquettes to try for this cook.

Spritzed a coupe times but it really didn't need it.

Brisket flavor was very good, was perfectly tender and made great slices, was moist but I think it needed a bit more punch in flavor. I used less rub because of the injection. I think that was a mistake.

Also, next time I think I am going to separate the point from the flat before cooking.

 

[SecondHandSmoker]

Looks like a mighty fine job on that brisket JC.

 

[NU2SMOKE]

That looks great!! My first brisket was an utter failure....so bad that I threw it in the trash!
I wish mine had looked half that good!!
Great Job!

 

[gmc2003]

Looks great JC, nice bark, ring and juicy. Did you like the injection?

Point for sure
Chris

 

[gmc2003]

Sorry for the thread highjack JC.

That looks great!! My first brisket was an utter failure....so bad that I threw it in the trash!
I wish mine had looked half that good!!
Great Job!

Nu don't toss a bad brisket in the trash. You can make chili or hash out of it.

Chris

 

[NU2SMOKE]

Sorry for the thread highjack JC.



Nu don't toss a bad brisket in the trash. You can make chili or hash out of it.

Chris

You are absolutely right but in that moment I was so angry I wasnt thinking....I had spent 20 hours on it and still don't know what happened. My wife steered clear of me for a couple of days after it...lol
I didn't even care about the money for the brisket but just how I felt I had wasted my one day off and how bad it was.
Now with the new pit. After I get a few cooks under my belt....Im going to tackle it again except this time ill be asking you a bunch of questions first...LOL

 

[disco]

Looks beautiful from here! Big like!

 

[Bearcarver]

Looks Great JC !!
Mighty Tasty!
Nice Job.
Like.

Bear

 

[hardcookin]

Nice smoke!!

 

[TomKnollRFV]

Looks good JC!

Where did you get the brisket at?!? They're bloody hard to find in the valley outside of GFS!

 

[JC in GB]

Looks great JC, nice bark, ring and juicy. Did you like the injection?

Point for sure
Chris

Thanks everyone for all the kind words. I couldn't have gotten this level of success without the sage wisdom of the folks on this forum. Thank you all.

Didn't mind the hijack, I agree that brisket could have been repurposed but I do understand the frustration that hours of seemingly wasted effort brings.

The injection made quite a bit of difference. It added a deep beef flavor with an umami note that just made you keep eating.

I made some brisket hash with eggs and toast today for breakfast. Oh so very good.

JC

 

[JC in GB]

Looks good JC!

Where did you get the brisket at?!? They're bloody hard to find in the valley outside of GFS!

I got it at GFS.

 

[SecondHandSmoker]

I see brisket sammies in your future too.

 

[JC in GB]

I see brisket sammies in your future too.

Already planned for lunch!

 

[NU2SMOKE]

Does everybody always inject their briskets? It seems a wildly obsessive debate whether one should or should not. I like the idea of adding another flavor profile.

 

[meatallica]

Great looking brisky

 

[JC in GB]

Does everybody always inject their briskets? It seems a wildly obsessive debate whether one should or should not. I like the idea of adding another flavor profile.

Like all things BBQ, it is a matter of taste and what end result you are expecting
I injected the brisket to add a deep beef flavor and umami to the meat. It wasn't necessary for a good result but I had a vision in my mind of what I wanted the end product to taste like and I hit it pretty close.

From a pit master's point of view, I would say it was a success.

Give it a try. I want to try beef stock and red wine sometime as an injection.

 

[NU2SMOKE]

Like all things BBQ, it is a matter of taste and what end result you are expecting
I injected the brisket to add a deep beef flavor and umami to the meat. It wasn't necessary for a good result but I had a vision in my mind of what I wanted the end product to taste like and I hit it pretty close.

From a pit master's point of view, I would say it was a success.

Give it a try. I want to try beef stock and red wine sometime as an injection.

Thank you for the input JC in GB The beef stock and red wine sounds like it would be a great combo to try.

 

[SecondHandSmoker]

Already planned for lunch!

 

[TomKnollRFV]

I got it at GFS.

Huh. Maybe the GB GFS has different grades? No idea! I got one that was decent..second one was awful!