Cooking my first whole packer brisket today....


 
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Derek B.

New member
Today I'm cooking my first brisket on the wsm. I've done flats before, but never a whole packer. I was at the butcher yesterday and they had one left so I couldn't resist. It ways just under 10 lbs and this bad boy barely even fit on my 18.5 (had to wrap the ends in foil). I have a couple of questions b/c this hunk of meat wasn't cheap so I don't want to ruin it!

My first question is in regards to separating the flat and point and returning the point to wsm for awhile longer. I've only ever cooked flats before so I am not sure.

My second question is about foiling. I always foil by pork butts and they still have a nice bark on them (probably my favorite thing about smoked food!), but I've heard complaints about foiling a brisket turning the bark to mush. Anyone have any ideas about this?


As always, any advice is greatly appreciated! If anyone has any other pointers for a first timer I'm always happy to listen!

Thanks
 
Derek, I am doing a 12.9 lb packer on my 18.5 today also. Karma? What temp are you using? I am going HH, 325-350. I foil at between 2-2.5 hrs. Meat temp from 140 - 170, you just never know. After about 2 hrs in foil or until just shy of done using a probe I return the brisky to the grate and crank her up. After about 30 min the bark is nice and firm. Let sit tented for 15 min and then wrap in foil and hold in cambro for 1-2 hrs.
Foiling does not have to be done if you are cooking low and slow. If you do, it will speed the cook a bit.

Looking forward to hearing what you are doing. Cooking your 1st brisky is a GREAT thing. I have been doing them for about a year and never had to throw one out. Just cook till probe inserts like hot butter or a little before if you are going from foil to grate unfoiled.

Mark
 
Thanks for the response Mark! I'm actually doing mine low and slow for the first go round (figured it'd be more forgiving w/ a temp around 225). I can go into work a little late tomorrow so time isn't an issue, but it won't be done till around 11 or midnight. Just wish I would have started it last night so we could be eating it for dinner! I thought about trying the HH method, but I scared myself out of it.

I've been doing some reading and I think I'm going to attempt to make burnt ends out of the point...hopefully turns out as good as everyone says they are. That being said, I do plan on foiling the flat and putting it in a cooler for an hour or so when it's done and throwing the point back on. Figuring I'll probably be up most of the night, but I'm on call for work this weekend so I don't get to sleep more than a couple hours in a row anyways!

I'm taking pics along the way so hopefully by tomorrow I have figured out how to upload them!
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Derek, sounds good. After you've got your first one under your belt feel free to try HH. Less time and good results. My 1st comp last year took 9th in brisket with HH.
Looking for your pics.

Mark
 
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