First packer of season (and ever)

[bbq_esq]

As I mentioned in my rib post, I picked up a prime packer the other week. This is my first time smoking a packer, I've cooked with brisket plenty but only in things like a pot roast-type brisket or in chili.

Trimming this thing was an experience. I need to get a better knife for the job. I was worried about over trimming and I scalped the flat in a few spots. I tried to shoot for 1/8" but I may have left more than that. After trimming this came out 9 lbs total so not huge. Will be making some mop sauce in case of dry flat but the marbling even on the flat looked good.

I'm dry bringing right now, using Kosmos SPG and a lighter application of Cow Cover. The SPG is pretty salt heavy so I think if should do the job. I also have Kosmos Reserve brisket injection but I think I'm goin to try without injecting this time then see it compares next time.
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As this isn't a huge brisket I'm planning to hang over KBB until we hit the stall, wrap and return to cooker on grates until 203.

Question - I am planning to do burnt ends, should I separate and cambro just the flat while I chop the point or just cambro the whole thing?

Edit to add - I'm cooking this tomorrow. Dry bringing since Friday morning. Didn't want people to not see a second post and think it went so bad I didn't report back 😂

[smokin fool]

Looks good, never done brisket burnt ends so I'm no help to you there.

[DaveD]

Pulling up a chair to watch & learn. Also no burnt ends experience I'm afraid. Good luck!

[bbq_esq]

Thanks! This is just a cook for my small household so not too stressful. Nothing to do but cook and watch the Masters.

[bbq_esq]

Looks good, never done brisket burnt ends so I'm no help to you there.

Yeah I'm on the fence. I absolutely love them but maybe its one too may things for a first cook, and I know I'd enjoy the point sliced.

[Jim White]

I always just go ahead and separate the flat and point while trimming. I start working on the burnt ends once the point reaches 190 or so while the flat finishes getting to probe tender. Some other folks prefer leaving it intact until ready to do the burnt ends. Seems to work out for everyone, so it probably just comes down to personal preference.

[Draznnl]

Please remember that 203 is not a magic number for brisket doneness. The key is whether it is probe tender in the flat (the point will be probe tender long before the flat). I start checking around 190. At some moment usually between 190 and 210, the probe will slide into the flat like a knife in butter. That is when your brisket is done.

Also, good luck and HAVE FUN!

[mrteddyprincess]

Can't emphasize Draznnl point enough! No one is disappointed in a brisket that is overly done. Only with briskets that are under done. Probe tender and jiggly. That's the ticket!

[bbq_esq]

Will do! Thank you for the tip. I've watched every YouTube video there is at this point probably more than once and reread Meatheads page multiple times. It's a beautiful day and the Masters is on I'm going to have a great time. Couple of afternoon Modelos never hurt either

[bbqLuv]

There are so many good YouTube videos on smoking brisket from start to finish.
Search brisket on Amazing Ribs--has wonderful information.

[HawkerXP]

I hang until out of the stall, (bark, bark) by this time the coals are about done. I'll place it on a rack in a foil pan with a little beef broth, cover with foil and into the oven to finish. Probe tender. I also do not do burnt ends.

[bbq_esq]

Interesting so you take it right through the stall? I like the idea of letting it ride to build up the bark but I don't think timing wise that will work for me - I just didn't get up early enough! I'll let it sit in the stall until it barks up though.

[hogdog6]

I almost always do burnt ends (or as I like to call them beef candy). Doing burnt ends or not I separate the point from the flat because they both finish at different times plus more surface area for bark.

[CaptainMike]

I'm with Jim and Drazz, separate the point for BE's and probe tender is when it's done. If you're not comfortable with your knife skills just yet you can cut the point off when you pull it to wrap, it's a lot easier to follow the fat line when it's hot. Looking forward to your results!

FWIW, here's my favorite BE recipe (I use Dr. Pepper instead of Coke): https://jesspryles.com/best-ever-bbq...et-burnt-ends/

[STEbbq]

That is the one I use as well.

[Huskee]

Meathead's BE recipe is kick butt as well: https://amazingribs.com/brisket-burnt-ends/ . And I'd just separate ahead of time if you know you want BEs for the point, then you'll have better bark on the flat instead of a bare spot where you hack the point off.

[bbq_esq]

Will do this next time. I'm having a party in a few weeks I might just get a point or two for making burnt ends.

[bbq_esq]

I don't think I'm going to do the burnt ends this time. I left the whole thing intact. I'm treating this like my "control" brisket, just to get the hang of it - pun intended.

Start up the pit barrel a little earlier this morning to let it settle down. Looks like it wants to run around 245 today which would be great but I don't expect that to hold, and I probably won't monitor the temperature aside from making sure it doesn't get way low or high. Added two chunks of mesquite, one in the unlit coals.

Brisket is in double hooked from the flat. I've seen lots of people say they hung from the point but it just made sense to keep the leaner meat further from the direct heat.

Masters coverage is on. Wife is picking up supplies for mop sauce and beans for side (and the Modelos).

Will keep the photos coming.

[DaveD]

This is a good idea, to keep it simple this first time. Get the compulsory figures down before attempting to freestyle

[bbq_esq]

First peak of the day. Temps up in the 275 range on PBC. Internal 120. Little hotter than I'd like, put some firewood on the lid as it's leaking there and plugged two holes with foil.

[bbqLuv]

Look like a hanger steak. NO?
Does that brisket Point Down?

[bbq_esq]

I'd say my biggest concern at this point is that I didn't trim enough fat from the flat. It won't bother me but some of the other diners are a little more picky...

[Panhead John]

Looking good! Maybe they’ll change their minds after a couple of bites with the fat mixed in. And of course you can just trim it a little after the rest period.

[bbq_esq]

Hmm. We are already at 159 internal. Little concerning. This thing is flying but nowhere near enough bark. Temp in the barrel is around 250 so nothing out of the ordinary. I'm going to wait a bit longer and do some spot checks with probe thermometer.