sams brisket

[Planner47]

SO came home with a packer for wal-mart today. first time that SO or me has seen a packer there. problem was not marked. from talk on site this means a choice cut? all the talk here always buy prime. well here is the problem what and how do you smoke this thing
. do you inject and if with what? do you wet or dry brine, wrap or not? I have a pbc as my main smoker for beef. do you separate or not. thinking of making burn ends. never made them. can you do this on a pbc ? I know this is a lot of info but 14 lbs. of brisket is a waiting and SO was so thrilled when she CAME HOME WITH IT.

[customtrim]

Cant help you on the pbc part except yes you can do it on that. I picked one up from there a little while back and made it for the dogs, the point was excellent i had no rub on it being it was for the dogs

[EdF]

You and your dogs apparently have a mutual adoration society. Mine wish, though one of them got some nice picnic while I was packing it up!

[customtrim]

Planner47 yes it was for them it was reduced for quick sale, i believe it was under 20 bucks

[tbob4]

Planner47 - He posted photos of it and I swear to you I was envious of his dogs. That is no joke. It was seriously delicious looking.

[Jerod Broussard]

SO came home with a packer for wal-mart today. first time that SO or me has seen a packer there. problem was not marked. from talk on site this means a choice cut? all the talk here always buy prime. well here is the problem what and how do you smoke this thing
. do you inject and if with what? do you wet or dry brine, wrap or not? I have a pbc as my main smoker for beef. do you separate or not. thinking of making burn ends. never made them. can you do this on a pbc ? I know this is a lot of info but 14 lbs. of brisket is a waiting and SO was so thrilled when she CAME HOME WITH IT.

Best thing would be to start here.....then follow up with ??'s..

http://amazingribs.com/recipes/beef/texas_brisket.html

Then go here for PBC. I go to the grate after hanging for 5-6 hours to darken up plenty rather than wrapping like he does in the video.

[Spinaker]

Congrats on the Packer find. If it isn't marked its hard to tell what grade it is. I can tell you its not Prime. But probably Select. in which case, you want to inject. You can inject with low-sodium beef broth. Or a commercial brisket injection. This may help.

I have never cooked a Select brisket but my suggestion would be to wrap early, at around 165 F. Then add some beef broth or water to the foil. And wrap it tight.

If you want to make burnt ends, you need to separate. In fact, I encourage you to do so. This will allow you to take the flat off the PBC separately from the point. You could easily cook three of those bad boys in a PBC.

Let us know how it goes!

[Planner47]

makes sense Spinaker. thanks like i said I have not seen any post on select only (smoke only prime).

[Planner47]

Jerod
I cannot stress this enough: When shopping for brisket, go for the highest grade you can find, and hand pick the slab with the most fat striation visible. If it is not labeled, chances are it is select. Avoid it. Brisket is the classic example of "garbage in garbage out". Please don't write to me and say you can't figure out why your brisket was tough if you did not buy USDA Choice or better

so it looks like it's a select. my main question is has any one been in this situation and if so what did you do? Meathead talked about a Fab B Light or Butcher BBQ Brisket Marinade, that sounds pretty gross. think I just do the flat first and use the point for burnt ends. I guess being from PA. I should be grateful just to get a packer. to exp. to order online for me.

[Planner47]

customtrim
36 miles east of pittsburg

[customtrim]

Planner47 you are near me im just west of youngstown

[Planner47]

cumtomtrim

youngstown ohio or pa?

[tbob4]

I don't own a PBC either. Few things are consistent when it comes to advice but I find folks consistently giving the following advice about beef grades relative to the doneness of brisket. You add about 5 degrees per grade from Prime down. People consistently report that 195 is the sweet spot for Prime. They go to 203-205 with Choice. Assume that you got a Select grade and know that you are likely going to go to the high end of the temp spectrum.

[Planner47]

now this is the kind of info that is in this group and why I joined! that's I usually that my flats at 200 and they are prime and they are just a little dry for me. SO likes it but her middle name (is it well done).

[tbob4]

We were posting at the same time so I'm now following up on your response to the article you read. I would cook it. You note that it is your first packer and you are playing around/getting to know your PBC. I can't think of a better way of learning to trim, season and cook than on a cheaper cut. Play with injecting like Spinaker advised. Your product won't be perfect but it sounds like your SO is pretty darn good for bringing it home to you. I will give you a great after-sauce recipe for sandwiches that will make it salvageable if you don't like it straight. Just hit me up if you want it. My kids and wife used to beg for me to leave leftovers alone just for the sandwiches.

[Planner47]

THANKS Tbob4 I was happy also and she is a bbq girl.

[johnec00]

Planner47 - I feel a little weak disagreeing with Meathead's article, but I've cooked select Wally World brisket's several times in the PBC, and they were fine. I separate the point and flat, and like Spinaker says, wrap the flat with some liquid when you have a nice bark. Then continue to cook until "probe tender" at whatever temperature. I get choice when I can find it, and nobody around here ever has prime. I've also done SRF Wagu, and its better, but not by the 5-6X that they charge. Anyway, I've taken way too many words to say that select is not "garbage".

[Spinaker]

No, but you do get what you pay for. I think that was the real point MH was trying to make.

[Planner47]

always hear low and slow was for cheap meat. not prime. seems to me this is where bbq should shine. just my 1.5 cents.

[johnec00]

+1 on your 1.5¢ Planner47.

[Planner47]

great advise but I see no one has said anything about a rub. mm, bb, just s@p. how long before?

[johnec00]

I have 3 rubs that I use depending on how the spirit moves me. BBBR+2% cumin (very peppery), Black Ops Brisket Rub (less peppery), or John Henry's Texas Brisket Rub (not as peppery).

[johnec00]

I rub the night before along with enough salt to get to ½ tsp per pound as Meathead recommends. Requires some ciphering because the commercial rubs already have some salt in them.

[Planner47]

thanks JohnecOO as always you guy's come through for us that are new to first times.