Comtemplating First Brisket. High or Low Heat? Flat or Whole Packer?

[Brian Johnson]

Well the title pretty much says it all! Thoughts?

 

[Chris Sherman]

For my first, I'd go LNS full packer so you have a benchmark for the next one you do HH.
JM2C

 

[Bob Sample]

I do most of my brisket HH now but still prefer l&s. If you have the time definitely go low and slow.

 

[JSchlegelmilch]

I did a flat low and slow for my first. I still do them as you can start it in the morning and have it for dinner.

 

[Ray.S]

I am not familiar with whole packer what is that, the full brisket cut? Also please what heat is high heat for a brisket?

 

[Gary S]

http://tvwbb.com/showthread.php?718...ation&highlight=brisket+compilation+High+heat
I like LNS too but this will also help you to better understand several other factors as well.

 

[Shawn Gardner]

I did a flat low and slow for my first and then did a flat with high heat the next time. I thought the HH came out much better and have never done another LNS again. I have done a couple packers HH too and find that is my preferred way for brisket.

 

[Brian Johnson]

I am not familiar with whole packer what is that, the full brisket cut? Also please what heat is high heat for a brisket?

Ray, the "whole packer" is the full brisket cut. Not entirely sure why it's called a "packer", but that's what it is. The high heat method calls for smoking the brisket at 325-375F as opposed to 225-250F. Check around the forum, including the link from Gary S in this thread, for more info about high heat briskets.