This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Full Packer Brisket Doneness Question

  • Filter
  • Time
  • Show
Clear All
new posts

    Full Packer Brisket Doneness Question

    I've smoked brisket flats before, but am about to do my first full packer. The thickness difference between the point and the flat makes me think one will be done before the other. Is this true in practice? If so, how do you handle that and which one gets priority when deciding to pull it off the smoker?

    I just went through this a couple days ago. Go by the thickest part of the flat. The point will be fine. Best brisket I ever made, after years of handling the muscles separately.


    • RonB
      RonB commented
      Editing a comment
      ^^ This! ^^

    Probe Tender they be done.


      I agree with both Mosca and bbqLuv. I too like to monitor the temp and I try to get the probe tip centered at the thickest part of the flat. But that temp I use just as a guide for checking for probe tender and a good jiggle. Remember, we are really over cooking the meat anyway. 40-50F degrees over "well done". Plus, with such a large piece of meat, I imagine the temps all over equalize a lot during the rest. I've never temped after the rest but I bet it all ends up even.


        The point can handle more heat and a longer time in the smoke. They do cook at different rates, which is why I have gone to separating the point from the flat. It gives you a lot more flexibility when you are cooking. Once the point is done you can pull it off and focus on the the flat. There is so much fat in the point that it is pretty tough to dry it out.


          Focus on the flat and forget the point. I've never had an undercooked nor overcooked point after a probe tender in the flat brisket was held for at least a couple hours after the cook.


          • BFlynn
            BFlynn commented
            Editing a comment
            Jerod has forgotten more about brisket than I know. I'd listen to him.

            I separate mine, but I turn the flats into pastrami and the points into burnt ends.

          I never separate them, but I wrap the flat when it's in the stall. That seems to get them both done at about the same time and keeps it a little more moist - I think....


            What Jerod Broussard said .... that rest really is key. And the flat is the important bit. I don't separate and I don't wrap. I just cook meat over fire with smoke until the flat is probe tender (roughly 200F give or take). I also trim very aggressively. If I don't people cut away the fat and all the beautiful bark with it.

            Doing it that way, this is the most recent brisket outcome :-)
            Click image for larger version

Name:	IMG_2048.png
Views:	166
Size:	968.2 KB
ID:	960230
            Click image for larger version

Name:	IMG_2051.png
Views:	139
Size:	999.0 KB
ID:	960231
            Click image for larger version

Name:	IMG_2053.png
Views:	141
Size:	939.3 KB
ID:	960232


            • BFlynn
              BFlynn commented
              Editing a comment
              That looks Iike a winner

            • ecowper
              ecowper commented
              Editing a comment
              BFlynn I was really worried about this cook. I did it the day before and then reheated right before dinner. I think it was about 90% of my normal effort. Everyone else told me they loved it, so it seems I did fine even with the reheat.

            • NotTheGolfer
              NotTheGolfer commented
              Editing a comment
              Looks AWESOME!


          No announcement yet.
          Rubs Promo


          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

          Compact Powerful Sear Machine For Your Next Tailgater

          Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

          Click here to read our detailed review and to order

          The Good-One Is A Superb Grill And A Superb Smoker All In One

          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read our†complete review


          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.

          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker

          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
          Click here for our review of this superb smoker

          Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

          Click here to see our list of Gold Medal Gifts

          The Pit Barrel Cooker May Be Too Easy

          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them