Had some friends over for a BBQ and decided to do a whole packer brisket. I live north of NYC, so I drove to the Hunts Point Meat Market where all of the wholesalers are located and picked up a 14-pounder. Got it home safely, as you can see from the pic, and did an overnight cook in order to serve it for lunch. Smoked it whole on the grate rather than slicing it up and hanging it in sections. Used the Kingsford blue bag and hickory chunks. Ended up being an 11-hour cook (wrapped in butcher paper after about six hours). Managed to get about four hours of sleep once things seemed to be holding steady. Temp was between 255 and 270 for most of the cook. Held it in a faux Cambro (Brute cooler with fantastic seal/insulation) about two hours and then sliced it up. Moist, great bark, fantastic smoke ring. Just wish packers were easier to come by in the Northeast and that brisket prices would go back down!
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Awesome Pics... funny!
I could never figure out why they so hard to get back there.... easy here in the west. -
Can you get in a HOV lane with a brisket buckled up?Comment
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Looks terrific, I can still get packers at Sam's and even Walmart, but all of the butchers only carry the flats.Comment
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That is rockin!Comment
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Chuckies, Pork butts, ribs, some flats, whole pork loins, I think some steaks.Comment
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Mike- I live in Brooklyn and have had some luck just at the meat counter of the grocery store (Foodtown in my case). They carry cut-up brisket on the shelves for sale, but if I ask the butcher and it's available he (or she) will go into the back and pull out the whole packer for me. They can also tell me when they are expecting the next shipment so I can be sure to show up before they take their knives to it. Anyway, I suggest you try talking to your friendly grocery store meat counter person and see if they can show you the love.Comment
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