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Old 02-08-2017, 04:21 PM   #21
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Wow - you're running flats for 11-12 hours?!? Damn. A 12lb packer finished up in 12 hours for me at 250. The point end was perfect, the flat was a bit toasted.

Do you put anything in with the foil?
I'm running at a lower temp, 225 max and occasionally lower. They come out fantastic. Don't put anything in when I wrap them in the foil (they sill have most of the original brown suger-based rub on them).
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Old 02-10-2017, 08:23 AM   #22
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I'm running at a lower temp, 225 max and occasionally lower. They come out fantastic. Don't put anything in when I wrap them in the foil (they sill have most of the original brown suger-based rub on them).
Worth a try - I run across flats all the time at the grocery store but never full packers.

The flavor of the flat was great, just too dry for me.

Will give it a shot!
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Old 02-15-2017, 09:02 AM   #23
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i have always had luck getting mine at sams club
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Old 02-09-2018, 02:40 PM   #24
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Bahaman, I assume you are in Alabama, but I am in Texas, on the SE coast.

I bought a very nice, whole packer brisket (~15 lbs) a couple weeks ago for $1.69 per lb. That isn't an unusual price lately, from most any major grocery here. They are always available, and Costco and Sam's here are not priced differently.

While pulled pork from a pork butt is a really good thing to eat, I do not know a single person that would consider pork butts as a substitute for brisket.



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Any grocery store can order you any such cut of beef--through their wholesale supplier.

But as a southerner (and not a Texan), I'm not a brisket fan. We can buy good whole pork shoulders or boston butts for 1/4th the price of beef. And 12 hours @ 225 degrees, it melts in your mouth.
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Old 02-11-2018, 05:18 PM   #25
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Bahaman, I assume you are in Alabama, but I am in Texas, on the SE coast.

I bought a very nice, whole packer brisket (~15 lbs) a couple weeks ago for $1.69 per lb. That isn't an unusual price lately, from most any major grocery here. They are always available, and Costco and Sam's here are not priced differently.

While pulled pork from a pork butt is a really good thing to eat, I do not know a single person that would consider pork butts as a substitute for brisket.
Dang, $1.69/lb is a great price. I ran about 50 pounds of brisket yesterday. The "packers" were $3.19/lb, the flats were $5.99/lb. Got the freezer loaded up -- should last a while, but that stuff is like crack.
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Old 02-13-2018, 07:16 AM   #26
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I tried smoking briskets twice in the past and both came out pretty dry. I think I want to give it one more shot. We have a local butcher. What exactly do I need to order?
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Old 02-13-2018, 07:52 AM   #27
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Got all of mine at Costco.

For Christmas I cooked the whole thing (16#'er) but mostly I'll trim the flat and end up cooking two pieces. I usually start the thinner section about 3-4 hrs after the larger. Dont trim any of the fat off. I cook fatty side up the whole time.

Slow and low!!!
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Old 02-13-2018, 07:58 AM   #28
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I tried smoking briskets twice in the past and both came out pretty dry. I think I want to give it one more shot. We have a local butcher. What exactly do I need to order?
Are you starting directly from the fridge or letting the meat reach ambient temp before you put it in the smoker?

You could try a pork shoulder first. Those are cheaper and pretty fatty. The fatty cuts are the most juicy IMO and I never trim any off. You can cut/eat around it once its finished but don't trim anything off before you cook.
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Old 02-13-2018, 08:47 AM   #29
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Dang, $1.69/lb is a great price. I ran about 50 pounds of brisket yesterday. The "packers" were $3.19/lb, the flats were $5.99/lb. Got the freezer loaded up -- should last a while, but that stuff is like crack.
Yeah, brisket is so popular around here that there is a large supply. That price is not for a prime level cut of meat.
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Old 02-13-2018, 08:50 AM   #30
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Hey guys,

Just wondering where you BBQ guys ususally buy whole beef briskets from? I had ordered a case of them from a local SAMs club (75-80 pounds) total. It was listed on their website, but I was emailed shortly after saying that my order was cancelled due to them no longer carrying whole briskets.
I dont necissarily need a whole case, this was a one time big order for a group of friends who all were looking.
Anyway, it doesnt seem like butchers or supermarkets around here carry whole briskets, just wondering about ordering online and where you all order from!
Thank you!!
Jim
I just bought a couple whole briskets from Sam's Club about two week ago.
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Old 02-13-2018, 06:04 PM   #31
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Originally Posted by Knoxes View Post
I tried smoking briskets twice in the past and both came out pretty dry. I think I want to give it one more shot. We have a local butcher. What exactly do I need to order?
Did you smoke flats (the thinner half of the brisket) or "packers" (the thicker half)? You need to be a bit more careful with the flats as they don't have as much fat content. Unless your smoker is set on blast furnace it should be hard to dry out a packer half as the fat content is so high -- usually a hard fat cap and a thick layer of soft fat in the middle. Smoke for 7 hours at 225 (no higher!), then double-wrap in foil and smoke for another few hours until done.
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Old 02-14-2018, 11:16 AM   #32
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Did you smoke flats (the thinner half of the brisket) or "packers" (the thicker half)? You need to be a bit more careful with the flats as they don't have as much fat content. Unless your smoker is set on blast furnace it should be hard to dry out a packer half as the fat content is so high -- usually a hard fat cap and a thick layer of soft fat in the middle. Smoke for 7 hours at 225 (no higher!), then double-wrap in foil and smoke for another few hours until done.
Just a quick clarification....

A whole brisket is known colloquially as a packer.

A whole brisket is made up of two muscles, the flat and the point.

The line of fat in in the packer is what separates the flat from the point.

Good luck!
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Old 02-14-2018, 11:50 AM   #33
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Originally Posted by jcbadabing View Post
Did you smoke flats (the thinner half of the brisket) or "packers" (the thicker half)? You need to be a bit more careful with the flats as they don't have as much fat content. Unless your smoker is set on blast furnace it should be hard to dry out a packer half as the fat content is so high -- usually a hard fat cap and a thick layer of soft fat in the middle. Smoke for 7 hours at 225 (no higher!), then double-wrap in foil and smoke for another few hours until done.
Pretty sure it was a packer - I think it was at least 12 lbs. My guess is that I trimmed off too much fat, but I was following directions from another site. My smoker will hold at 225F, and I have a Maverick thermometer. I remember that it stalled for a really long time and I think I gave up after a few hours (probably totaling 18 or so - definitely overnight). I did not wrap it. So, the lack of fat content and stalling is probably what ruined it.
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Old 02-14-2018, 01:46 PM   #34
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Pretty sure it was a packer - I think it was at least 12 lbs. My guess is that I trimmed off too much fat, but I was following directions from another site. My smoker will hold at 225F, and I have a Maverick thermometer. I remember that it stalled for a really long time and I think I gave up after a few hours (probably totaling 18 or so - definitely overnight). I did not wrap it. So, the lack of fat content and stalling is probably what ruined it.
My Christmas was 18 hrs for 18 lbs @ 150*. I wrapped after a few hours of stall at 160* and cooked a few more hours to finish it off up to 185*. Takes a loooooong time but so worth it in the end.
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Old 02-14-2018, 01:49 PM   #35
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Originally Posted by MattGoose View Post
Just a quick clarification....

A whole brisket is known colloquially as a packer.

A whole brisket is made up of two muscles, the flat and the point.

The line of fat in in the packer is what separates the flat from the point.

Good luck!
Thanks for the clarification, was never sure what the thicker part was called. I just called it a heart attack on a plate.
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Old 02-15-2018, 07:58 AM   #36
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Pretty sure it was a packer - I think it was at least 12 lbs. My guess is that I trimmed off too much fat, but I was following directions from another site. My smoker will hold at 225F, and I have a Maverick thermometer. I remember that it stalled for a really long time and I think I gave up after a few hours (probably totaling 18 or so - definitely overnight). I did not wrap it. So, the lack of fat content and stalling is probably what ruined it.
I'd argue that getting a brisket that is moist all around is one of the harder things to consistently do in BBQ.

No other cut of meat (that I'm aware of) is actually two cuts in one, has such massive variation in thickness from one end to the other and is comprised of two muscles with massively different fat contents.

Getting a nicely done brisket is a combo of time, specific piece of meat, cook temp and tech that all happen to work out together.

A lot of people cook brisket based on when the flat is done and then make burnt ends out of the point. I'd also say that sometimes the flat isn't actually dry - it just seems so in comparison to the incredibly moist point.

One thing that I've found helpful for all BBQ is an extended rest in an insulated cooler - a couple hours for it to all settle back in is amazing. Time for all the juices to redistribute or something, I don't know. But a nice long rest is the single biggest piece of advice that I would give.

Alllllllllllllllll of that being said - beef short ribs give you a very, very similar taste and texture but are much, much easier to get consistently right.
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