First full packer brisket this weekend!!!


 
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DerekChase

TVWBB Member
I finally found a place to get a full packer brisket close to home. I am planning on starting around 11pm. Going to keep the smoker around 210-220. Going to season it with oak ridge brisket rub. Going to put water in the pan.

I think the part I am missing is when to pull the brisket off the smoker, do I pull the flat or point first or do I pull them at the same time.

Thanks in advance, Derek
 
DerekChase said:
I think the part I am missing is when to pull the brisket off the smoker, do I pull the flat or point first or do I pull them at the same time.
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I'm assuming you have not separated the point from the flat before the cook so you would pull them at the same time by default.
 
Pull when it probes tender. The flat is usually tender after the point. Some people put the point back on to make burnt ends. You could separate after you pull it off when the flat is tender. Wrap the flat back up to rest and put the point back on. Whatever you wanna do.
 
Think about the start time. I do 14 pounders in my WSM all the time. At 250 degrees, they are usually done in under ten hours.
 
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My average for a full packer is to start the WSM at about 10PM and put the packer on at 11:00PM. I get more sleep that way. I normally cook them at about 225*.
 
Thanks everyone. Keep them together all the way through then put point back on for burnt ends and we or sure want those. Start everything around 10pm then leveled out on temperature around 11pm. Thanks again everyone, I hope that I can post of pictures of this cook.
 
Picked up my brisket yesterday got an 18 pound full packer brisket for $48. Score,I guess that is one plus to living in a small town.
 
Congrats on finding that brisket. What is the USDA grade of that one. That could effect your finishing times a little. A USDA prime grade will sometimes probe tender at a slightly lower temp than choice or select. For a prime grade I would start probing for tender at about 185* but for the others maybe 195*. It has to do with the marbling in the individual cuts and how it all renders out. Always a good thing to be aware of. Good luck with your cook.
 
Bob Ivey said:
Congrats on finding that brisket. What is the USDA grade of that one. That could effect your finishing times a little. A USDA prime grade will sometimes probe tender at a slightly lower temp than choice or select. For a prime grade I would start probing for tender at about 185* but for the others maybe 195*. It has to do with the marbling in the individual cuts and how it all renders out. Always a good thing to be aware of. Good luck with your cook.
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It is just a choice, I figured my first brisket ever I wouldn't spend big money on it. The marbling looks pretty good to me, gonna have to trim a good bit of fat off of it. I will try to get some pictures of it, if my photographer is willing. Thanks for all of the help!
 
Steve, check your local Costco. Many of them are now selling USDA Prime grade briskets for about $3.29 a pound. Haven't checked Smart and Final lately but they are selling packers for just a bit less than Costco but theirs are not prime.

Steve_Williams said:
Amazing how the brisket prices have gone up so much in the last 10 years.
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My brisket turned out awesome. The point was still super juicy, the flat got a little dry but still pretty moist. Everyone said it was some of the best they have eaten. thanks for all of the help from everyone!!
 
Listen to your guests Derek. Remember that we are our own worst critics. If your guests are happy, then you had a great cook. Congrats.
 
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