Author Topic: Packer Brisket in #3 - Smoke in one piece or split flat and point?  (Read 3077 times)

PaulB

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Packer Brisket in #3 - Smoke in one piece or split flat and point?
« on: September 12, 2019, 02:51:21 PM »
I have a 14# Packer and have heard of the practice of splitting the flat and point and pulling the point early.  Does anyone have an opinion/experience with that?
Paul B
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barelfly

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Re: Packer Brisket in #3 - Smoke in one piece or split flat and point?
« Reply #1 on: September 12, 2019, 03:34:40 PM »
With a #3, I’d smoke it as the full packer since you have the room. But that is all I have ever done. I have not split them. I have smoked flats on there own as well as points for other types of meals. So I can’t help on that side of it.

Hopefully a few others chime in on separating.

Why do you want to separate, out of curiosity?
Jeremy in NM
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LarryD

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Re: Packer Brisket in #3 - Smoke in one piece or split flat and point?
« Reply #2 on: September 12, 2019, 05:29:39 PM »
I wouldn't...  I've cut a few in half vertically just to make them fit (easily) in my #2, but I've never separated the flat and point.  Now that I have a 3DW I don't cut them at all.  I just do some trimming, rub, and throw them in there whole.
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PaulB

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Re: Packer Brisket in #3 - Smoke in one piece or split flat and point?
« Reply #3 on: September 16, 2019, 10:45:18 PM »
Thanks barelfly and LarryD.  I have heard on Raichlen or somewhere else to separate and pull the flat early to preserve the moistness of the flat while waiting for the point to finish.  I will try the packer in one piece and let y'all know hpw it came out.
Paul B
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Various Weber Kettles
ThermoPro TP20 and Smoke Wireless Thermometers
Former Oklahoma Joe Offset Stick Burner

kona77

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Re: Packer Brisket in #3 - Smoke in one piece or split flat and point?
« Reply #4 on: September 17, 2019, 02:25:09 PM »
 I have done several full packer briskets in my 3-D now and I have never separated.. They all turned out great.. Always put the probe in the point and look for a temp of 195..I  have not had any dry flats using this process..Good luck   
Gene from Wisconsin
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PaulB

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Re: Packer Brisket in #3 - Smoke in one piece or split flat and point?
« Reply #5 on: September 17, 2019, 06:08:39 PM »
Thank you, kona.   What is your average smoker temp?
Paul B
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Former Oklahoma Joe Offset Stick Burner

kona77

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Re: Packer Brisket in #3 - Smoke in one piece or split flat and point?
« Reply #6 on: September 17, 2019, 07:13:24 PM »
 PaulB- I smoke at 225..  Cook times have varied (14-22 hours) to hit the 195 goal.. My packers are usually in the 14-16lb range before trimming..
Gene from Wisconsin
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PaulB

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Re: Packer Brisket in #3 - Smoke in one piece or split flat and point?
« Reply #7 on: September 17, 2019, 10:59:32 PM »
Cool, thanks.  I smoke at 225 minus one mark (213?).  I will be reporting in later on.
Paul B
San Francisco Bay Area
SI #3 Analog
Barbecues Galore 6 burner gas
Various Weber Kettles
ThermoPro TP20 and Smoke Wireless Thermometers
Former Oklahoma Joe Offset Stick Burner

PaulB

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Re: Packer Brisket in #3 - Smoke in one piece or split flat and point?
« Reply #8 on: October 24, 2019, 12:01:36 PM »
The results were very good.  Dalmation rub 20 hours before.  Flat was very thin, so doubled it under.  Next time, will probably cut off and use for sausage.  12 lbs trimmed down to about 9 lbs.  Took 12 hours at 225.  Pulled at point 188 and flat 198 - all nice and jiggly!
Paul B
San Francisco Bay Area
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Barbecues Galore 6 burner gas
Various Weber Kettles
ThermoPro TP20 and Smoke Wireless Thermometers
Former Oklahoma Joe Offset Stick Burner

curegeorg

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Re: Packer Brisket in #3 - Smoke in one piece or split flat and point?
« Reply #9 on: October 26, 2019, 08:50:29 PM »
I do them whole.  Each cut is obviously going to vary but you can trim off any pointy end that's just going to burn and get hard.  Short of that, I've gone to minimal trimming as it helps on the flat taste and texture and moistness.  I'll trim off any hard fat or gnarly pieces.  I look over the briskets at the store; if they don't have good ones, I go elsewhere.  What we get here in NC tends to vary quite a bit no matter the grade (prime, choice, or select).  I cooked a select last year that was on par with the best prime I had done.  If you start with good meat and don't over cook it, it's going to come out good meat.  Super easy and consistent with the computer controller, running the settings listed in this forum.
Coolio from Central NC

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old sarge

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Re: Packer Brisket in #3 - Smoke in one piece or split flat and point?
« Reply #10 on: October 26, 2019, 09:31:27 PM »
I do briskets whole.  No cutting.  I get prime from Costco. Never had a problem.  I have also done choice from the Army commissary.  They have turned out good though maybe a little dry but overall very nice. While I have never cut/seperated a brisket, I have purchased just the flat as well as a point. Good but not great.  I don't know why but beer helped.
David from Arizona
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