First Full Packer Brisket


 
M

Mike DiMaggio

TVWBB Member
Yesterday I smoked my first full packer brisket (15# before trimming) on my 22.5. I tried a hot and fast technique that I read about on another site. I trimmed away a bunch of the hard fat and some of the fat cap off the flat and rubbed the brisket with a basic salt and pepper rub. I got my WSM up to 300 with my DigiQ and put the brisket on at 7:00 am. At 11:00 am I pulled the brisket off and wrapped in butcher paper and returned to the smoker. Every hour after that I would check the brisket by probing it in the flat. The recipe I was using said it should be probe tender within an hour or 2. At 2:00 pm it was probing good all over except towards the end of the flat so I pulled it off in fear of over cooking it. Looked spectacular. The results: I separated the point from the flat and wrapped the flat back in the butcher paper to rest. The point was extremely tender and juicy and I cut into 1x1 cubes sprinkled some run on them sauced them and put them back on the smoker for 1-2 hours. They were AWESOME. The flat on the other hand seemed a bit dry. Doing the pull test it was rather tough to pull apart, I assume that maybe I under cooked it? When I was probing the flat it just felt like I was driving the probe into something was way overcooked. I could use some help with this. Anyway all in all it wasn't bad for my first one. I could use some suggestions on the flat. Here are some pics.

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Mike that looks great,nice smoke ring and the burnt ends look great also,great job.
 
Wow, smoke ring is awesome! Flat doesn't look dry. I think you might have pulled it a little early based on your pull test. If overcooked it will be crumbly.

I'm religiously devoted to low and slow. Keep this up and you may convert me to HH!
 
Great job, Mike !!! Looks delicious !!!

One key to even cooking is even meat thickness. Of course, that starts at the store when selecting the meat. When trimming, try to create an even thickness overall.

Bob
 
Dustin Dorsey said:
Wow, smoke ring is awesome! Flat doesn't look dry. I think you might have pulled it a little early based on your pull test. If overcooked it will be crumbly.
Click to expand...

My thoughts, as well. Sounded like a pretty fast cook, but 275-300 with BP wrapping has become my favorite way to go, by the way. I've got one about the same size to smoke in the next week or so. Cook it till it feels jiggly and like probing a warm muffin.
 
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Beautiful looking piece of meat there. I'm a big fan of low and slow. I figure twelve hours or so at 250, and that baby would be delicious! What grade of meat was that?
 
Try injecting the flat just before you put it on with room temperature, full sodium beef broth. Maybe 1 1/2 cups for a full packer.
 
You did nothing wrong. That looks delish.
If the flat seems tough, just cut thinner slices (<1/4") against the grain.
 
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