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First full packer brisket

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  • Richard Chrz
    Club Member
    • Mar 2019
    • 1397
    • La Crosse, Wi

    First full packer brisket

    I have smoked a couple of flats, mostly for pastrami, but never the full until this one. This one is still cooking, but, I definitely need some practice in trimming, I did not see those low spots that collected the moisture when I was prepping it.
    Attached Files
    Last edited by Richard Chrz; October 4, 2019, 09:06 AM.
  • Loren
    Club Member
    • Apr 2019
    • 247
    • Texas

    #2
    Looks good! Make sure to post pictures of the finished product so we can drool

    Also, what's that in the foil container?

    Comment


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      I put some of the trimmings in there this morning. I also have a few Pasilla peppers I added to the smoke this morning.
  • Troutman
    Club Member
    • Aug 2017
    • 7809
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    • OUTDOOR COOKERS

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    #3
    Knowing how well you cooks have been coming out, I'd say you're headed for a tasty brisket !!

    Comment

    • Spinaker
      Moderator
      • Nov 2014
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      #4
      Looks great to me! I love it. Trimming gets easier and easier the more you do it. Don't sweat it.

      Comment

      • SwampDonkeyzBBQ
        Charter Member
        • Sep 2014
        • 419
        • Huntsville, Tx

        #5
        Looks great to me!!

        Comment

        • ofelles
          Club Member
          • Jun 2018
          • 2598
          • Brentwood CA


          #6
          The first on many a tasty meal I'm sure

          Comment

          • Richard Chrz
            Club Member
            • Mar 2019
            • 1397
            • La Crosse, Wi

            #7
            The point side of this is going into a chili that I am making for a friends back yard chili cook off tomorrow. All for fun, looking forward to serving some smoked brisket and pasilla pepper chili. Not sure I will cut the flat up yet, I may freeze that as a whole for brisket sandwiches later, when I make more sourdough. That could all change once I cut it open though.

            Comment

            • mountainsmoker
              Banned Former Member
              • Jun 2019
              • 1846
              • Bryson City, NC

              #8
              Looking good, nice and barky and flavorful. It should reach a nice 190-200 range easily. That point will make that chili sing. Well after doing 5-6 a year for 30 +/-years they all don't come out right nor wrong. I always do prime packers now in the 14 pound range. If you can pick up several and choose the most flexible.

              Well good luck and practice makes perfect.

              Comment

              • Dewesq55
                Founding Member
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                • 2158
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                #9
                I haven't tried it yet, but Harry Soo suggests putting a chunk or 2 of wood under the brisket while it's cooking to "dome" it and prevent pooling of the liquid. I might try it with the prime packer I'm planning to cook on Sunday.

                Comment


                • Richard Chrz
                  Richard Chrz commented
                  Editing a comment
                  I think I had heard that before as well.

                • mountainsmoker
                  mountainsmoker commented
                  Editing a comment
                  Yep I use a 3x3x1.5 inch chunk that lasts about an hour for about the whole cook. I normally use a mild wood like oak.
              • Texas Larry
                Club Member
                • May 2017
                • 1755
                • Wilson County, TX
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                #10
                Ditto on the wood blocks. Tried it on my last brisket and it seemed to help. Plus, the fat soaked blocks made for some good smoking wood later😝!

                Comment

                • RonB
                  Club Member
                  • Apr 2016
                  • 13547
                  • Near Richmond VA
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                  #11
                  That looks very tasty to me.

                  Comment

                  • JoeSousa
                    Club Member
                    • Sep 2016
                    • 978
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                    #12
                    Looks wonderful! Sometimes the briskets that look like I trimmed them with a weed whacker turn out better than ones that I trim well. Do what you can but don't sweat it. The end result looks great.

                    Comment

                    • Richard Chrz
                      Club Member
                      • Mar 2019
                      • 1397
                      • La Crosse, Wi

                      #13
                      16 hours on the wsm, and a few hours in the cooler. Ready for chili for sure. I am satisfied with it, super greasy, smokey, and most importantly, tasty.

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                      Comment


                      • Texas Larry
                        Texas Larry commented
                        Editing a comment
                        You are creating some tasty looking food my friend!

                      • Backroadmeats
                        Backroadmeats commented
                        Editing a comment
                        Man that is beautiful. I should have started driving to lacrosse when first posted pictures. I could be there by now.. very nice!! Well done!! I really need to cook a brisket,. I have only done one in my life and years ago before AR so I didn't know what I was doing.

                      • Spinaker
                        Spinaker commented
                        Editing a comment
                        Man, you killed this, brother!
                    • Mudkat
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                      #14
                      I like softer bark so I don't mind some pooling. The pooling goes away when you cambro it. With that said I gonna have to try the blocking technique next time.

                      Comment

                      • CaptainMike
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                        #15
                        Nothing wrong with any of that, Riccardo.

                        Comment

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