Packer Brisket

[BB-que]

13lb prime packer from Costco. They quit carrying prime earlier this year but last time I was in they were loaded so grabbed one

Trimmed and seasoned with a combo Holy Cow and Hardcore.

Ran the pit ~250 entire cook, just firing her up. The consistency and efficiency of the Lone Star is off the charts

Pit 10/10. Brisket 7.5/10. Pulled at 195 in the thick flat, slightly tight as expected, immediately wrapped with some tallow and put in a 145 warmer over night.

Point was absolutely amazing, as good as I’ve had, but obviously that’s not the test . Flat was undercooked, tough. First time trying overnight hold hoping the carryover cool in the warmer would do its magic. Wasn’t enough in the end but a helluva an experiment snd the flat made for good nachos while we devoured the point. What fun would brisket be if you nailed it every time? - a lot actually. Oh well, means I got some kinks to work out and better get on it. Thanks for lookin

 

[babydocsmoke]

Had the same experience with an overnight hold myself. We still ate it...but I think I'm gonna ditch that method.

Glad the point turned out!

 

[BB-que]

Had the same experience with an overnight hold myself. We still ate it...but I think I'm gonna ditch that method.

Glad the point turned out!

Curious, under or over cooked?

 

[Gonna Smoke]

What fun would brisket be if you nailed it every time?

Just means more practice... What's the old saying about practice??

 

[schlotz]

Yeah Prime packers can get done (tender) earlier at a lower IT but not always. Having gone through this I now run until it probes tender all over the flat then pull to the counter and let it cool with a IT drop of 5-8º then wrap and rest.

"...slightly tight" so leave it in to get it right

 

[JLeonard]

Thats what so great about our craft....Unless its just totally messed up, our "oops" can still be eaten or turned into something else.

Jim