I'd like to do a full packer in a cabinet smoker, but it doesn't fit? What are my options? I was thinking about separating the point and flat, modifying my cooker so I could hang it, or just cutting some of so it would fit. Any suggestions?
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Brisket in a cabinet style smoker
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Club Member
- Apr 2016
- 18053
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Personally, I would cut enough of the thin flat end to fit. Cook the cut off too. It will probably cook faster, and even if it is tough and/or dry, you can add it to something else like chili, or eat it while no one is lookin'.
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Your best bet is to separate it into 3 parts. One remove the point and most of the fat between it and the flat. Then divide the flat in half. Each piece will cook at slightly different times so an instant read thermometer is a must to check for doneness. For the flat you want no more than a 1/4" of fat on it. For temperature I cook my briskets a little higher, say 250-275. I do not wrap for the stall. Why, they are releasing water, wrapping them in foil just holds that water in, if you must wrap use what Aaron Franklin uses which is butcher paper as it lets the water escape.
Well good luck.
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