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Recipes => Beef => Topic started by: old sarge on February 06, 2018, 07:23:59 PM

Title: Full Packer
Post by: old sarge on February 06, 2018, 07:23:59 PM

My brisket. The strips are trimmed fat from the other side.

Title: Re: Full Packer
Post by: barelfly on February 06, 2018, 07:42:55 PM

Looks good!

Title: Re: Full Packer
Post by: DivotMaker on February 06, 2018, 07:44:33 PM

Awesome, Dave!  How'd you prepare it?  We need details, please!! ;)

Title: Re: Full Packer
Post by: old sarge on February 06, 2018, 08:46:47 PM

OK.  Here is the family secret: I trim off some of the thick fat to lay across the nude side after I Jacquard and do a beef broth inject. Then a vigorous rub/massage of Kosher salt, fresh cracked pepper, garlic powder, and brown sugar all over. Into the smoker at 225 with an IT target of 195. 6 -7 ounces of hickory. When it hits the temp, double layers of heavy duty foil then wrapped in a very large beach towel and into a cooler for a couple of hours. Can't tell you how long it took but the wait is a killer.  This method always comes out juicy and tender.  (Hint:  Prime packer from Costco)

Title: Re: Full Packer
Post by: EFGM on February 06, 2018, 09:14:15 PM

Another...

way to go David

Title: Re: Full Packer
Post by: DivotMaker on February 07, 2018, 07:13:07 PM

Thanks Dave!  Sounds like you've found your "killer brisket" recipe!!

Title: Re: Full Packer
Post by: old sarge on February 07, 2018, 08:06:14 PM

Tony - That is the same rub and procedure I use for butts minus the injection and Jacquard. Always tasty and good bark. Once in a while I go 230 if I start late.

Title: Re: Full Packer
Post by: NDKoze on February 08, 2018, 10:31:42 AM

Lookin good as always Dave. Now I am hungry already and it is only 9:30 AM. ;)