First ever packer brisket - maybe say a prayer for me?

[PaulstheRibList]

First of many! #GetToEatYourPracticeRounds

[andy.wpg]

Here's the 'before' pictures:

The pictures don't really show the size of this thing. It was 17lbs in the package! Injected with Meat Church Holy Cow brisket injection, and coated with Holy Cow rub.

[jfmorris]

So how was it? If you are still cooking, be sure to probe the thickest part of the flat, and not the point. You don’t care so much about point temp, and don’t want to probe the deckle (fat layer) between the two either.

[andy.wpg]

So how was it? If you are still cooking, be sure to probe the thickest part of the flat, and not the point. You don’t care so much about point temp, and don’t want to probe the deckle (fat layer) between the two either.

It’s still cooking. It should be out between 12:00 and 1:00. Then it’s into the faux cambreaux till supper.

Thanks for the probing tips!

[Spinaker]

Yes! Keep it going! Looking forward to seeing the pictures of the maiden voyage.

[Mudkat]

You're gonna love it! Don't forget pics if you have the time.

[Red Man]

Looks like you separated the point and the flat. If that’s the case, you definitely want to probe both the point and the flat and pull each separately when they are probe tender.

[andy.wpg]

Update:

BUTTER. That’s all I need to say! The flat looked amazing and is now double tinfoil wrapped and towel wrapped in the cooler until supper.

i decided to follow my PitMaster Class instructors method and use the point for burnt ends. It was fairly small compared to the HUGE flat.

So I pulled it when it probed like butter, put some more rub on it, and it’s back in for two hours. At 3:00, I’ll cut it into bite sized pieces, coat with BBQ sauce, and put it back in until supper. Burnt ends are a big hit around here. I’m anxious to try this method.

More pictures this evening after supper!

[Mudkat]

Good luck!

[andy.wpg]

You're gonna love it! Don't forget pics if you have the time.

Later this evening, I’ll post the results pictures.

[andy.wpg]

Looks like you separated the point and the flat. If that’s the case, you definitely want to probe both the point and the flat and pull each separately when they are probe tender.

I really had no choice. There was no way that was fitting in the MES in one piece!

[andy.wpg]

Well, dinner went great. Everyone loved everything. I think the flat may have been a tiny bit over, because I couldn't get a good slice until I got closer to the center - or maybe that's normal? Anyway, the evidence is below.

Here's the point:



And the burnt ends made from some of it:


The flat:


And the flat sliced:

[gdsim1]

Look

at

that

freaking

bark!!!! :-d

[RickyBobby]

B-E-A-UUUUUTIFUL result!!!! Well played sir, well played!

[gdsim1]

This thread has been such an enjoyable read - thank you for sharing it with us, can’t wait to see pics of the finished product and hear about your success and lessons learned.

I remember the the first time I did a full packer... had the exact same reaction you did! "What the hell?!? It didn’t look anything like this in the YouTube videos!" LOL

it sounds like you’re on the right path. I was really glad to hear you mention the faux cambro, that’s key for me. I picked up that trick on Pit Barrel Cookers website, and it’s paid amazing dividends. Taught me to wrap it in a towel (still inside the foil or butcher paper of course) before putting it in the cooler.

Part of the cambro tip on the PBC website, I thought was blasphemy. They suggested leaving it to rest in there for "at LEAST an hour, two or three or maybe even four if you’ve got time." I’d never heard of resting meat for more than an hour. A couple briskets later I finished up crazy early and decided to give it a shot... turned out to be the best brisket I ever plated. Definitely a case of the longer it SITS, the better it GETS! :-)

Keep the pics and updates coming... I never get tired of hearing about a bbq brother or sister getting a win!

[Santamarina]

Beautiful! Trimming brisket is an art that improves with practice. We’ve all under/over-trimmed before. You learn to read the meat and trim it just right.