Author Topic: Packer Prime Beef Brisket Advice  (Read 168 times)

Buck

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Packer Prime Beef Brisket Advice
« on: May 18, 2017, 07:15:58 PM »
All,

S1 - Little Guy Owner

Soliciting some advice on how best to go about smoking my #13 Packer Prime Beef Brisket I just got at Costco.  It is untrimmed so figure maybe #11-12 on the smoker weight.

I am assuming I need to cut in half and smoke on two racks?

What is the best way to cut and smoke this baby on my S1?
« Last Edit: May 18, 2017, 07:17:39 PM by Buck »
Buck
Chicago, IL

EFGM

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Re: Packer Prime Beef Brisket Advice
« Reply #1 on: May 18, 2017, 08:39:26 PM »
Just checked and your racks are 12x13. I suspect your packer is a little longer than that, but how much longer? One possibility might be to place it diagonally and put a empty soda can or maybe even empty veggie can, ( a little bigger than the coke can.) if this would allow it to stay in one piece great, if not, it's one to store in memory for use one day maybe. You can search YouTube for separating point from flat and watch how that's done or you can just cut it in half, I've done it both ways. One thing for sure is your going to come out with one or Two hunks of "goodness!" Be sure and take and post pictures.
« Last Edit: May 18, 2017, 08:41:23 PM by EFGM »
Doug
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A Briskitarian with Briskititus
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A “Briskitarian” is one of two types of people. Either one who smokes his or her “Hunk of Goodness” until it probes like Butter or one who enjoys his or her “Goodness” smoked until it probes like Butter.

Pork Belly

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Re: Packer Prime Beef Brisket Advice
« Reply #2 on: May 18, 2017, 09:17:00 PM »
lay your rack on top of the brisket, cut off part of the flat to get it to fit, grind that trimed piece for burger.
Brian - Michigan-NRA Life Member
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old sarge

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Re: Packer Prime Beef Brisket Advice
« Reply #3 on: May 18, 2017, 09:29:13 PM »
And if the flat is thin enough, you could fold it over/under just enough to fit.
David from Arizona
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Buck

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Re: Packer Prime Beef Brisket Advice
« Reply #4 on: May 22, 2017, 03:46:04 PM »
Thanks for the advice going to start either tonight or tomorrow and cook through the night.
Buck
Chicago, IL