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 First Try At Full Packer Cut Brisket

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Tony White

  • Total Posts: 80
  • Joined: 3/28/2007
  • Location: Washingtonville, NY
First Try At Full Packer Cut Brisket Wed, 07/6/11 9:03 PM (permalink)
My first one 11 hours on the Smoker took it to 185.

 
#1
    Pigiron

    • Total Posts: 1384
    • Joined: 5/11/2005
    • Location: Bergen County, NJ
    • Roadfood Insider
    Re:First Try At Full Packer Cut Brisket Wed, 07/6/11 9:30 PM (permalink)
    I've had a lot of great results cooking ribs on a gas grill at around 225 for about 4 hours, but I've never used charcoal or a smoker.  How do you guys keep a constant tempurature for 11 hours?  Do you have to tend it all day? 
     
    #2
      Tony White

      • Total Posts: 80
      • Joined: 3/28/2007
      • Location: Washingtonville, NY
      Re:First Try At Full Packer Cut Brisket Wed, 07/6/11 10:02 PM (permalink)
      Its an all day affair. I'm on vacation this week so I did some things around the yard while tending to the brisket.
       
      #3
        Twinwillow

        • Total Posts: 4900
        • Joined: 4/15/2006
        • Location: "Big D"
        Re:First Try At Full Packer Cut Brisket Wed, 07/6/11 11:38 PM (permalink)
        OK, great looking brisket! Now cut the damn thing open and show us the final result. My mouth is watering. Btw, what wood did you use?
         
        #4
          ann peeples

          • Total Posts: 8317
          • Joined: 5/21/2006
          • Location: West Allis, Wisconsin
          Re:First Try At Full Packer Cut Brisket Thu, 07/7/11 4:20 AM (permalink)
          Absolutely show us the result!!!!!!!!!
           
          #5
            joerogo

            • Total Posts: 4468
            • Joined: 1/17/2006
            • Location: Pittston, PA
            Re:First Try At Full Packer Cut Brisket Thu, 07/7/11 6:09 AM (permalink)
            I concur.  And so details about the rub also
             
            #6
              Tony White

              • Total Posts: 80
              • Joined: 3/28/2007
              • Location: Washingtonville, NY
              Re:First Try At Full Packer Cut Brisket Thu, 07/7/11 7:48 AM (permalink)
              Sorry Guys, I made this for a friends party on Saturday. I did cut a piece off the end
              which was very tender and juicy and the smoke ring looks great. As for the rub
              Kosher Salt, Fresh Cracked Black Pepper,Garlic Powder, and Seasoned Salt. The Wood used was Oak which I have on Hand from all of the trees we have cut over
              the past few years. I use the older wood as a base and the newer wet wood for the smoke. I read somewhere to try this combo and have used it on other foods that I have smoked. I have always had good results.
               
              #7
                ScreamingChicken

                • Total Posts: 4737
                • Joined: 11/5/2004
                • Location: Stoughton, WI
                Re:First Try At Full Packer Cut Brisket Thu, 07/7/11 8:46 AM (permalink)
                Pigiron


                I've had a lot of great results cooking ribs on a gas grill at around 225 for about 4 hours, but I've never used charcoal or a smoker.  How do you guys keep a constant tempurature for 11 hours?  Do you have to tend it all day? 


                A lot depends on the style of smoker.  I have a Weber Smokey Mountain and it'll hold a steady temp for several hours at a time, so all I need to do is check on it occasionally.  Previously I had an offset horizontal smoker and it required more attention.
                 
                Brisket looks great, Tony!
                Brad
                 
                #8
                  brisketboy

                  • Total Posts: 1059
                  • Joined: 6/11/2007
                  • Location: Austin, TX
                  Re:First Try At Full Packer Cut Brisket Thu, 07/7/11 8:52 AM (permalink)
                  From that picture I would say ya done good. Did you use a mop at all. And I've long held that you don't need a lot of fancy shmancy rubs to get a good result. Bobby Mueller (rest his soul) used pretty much what you use and I've had his brisket and it was great. Would have loved to see that smoke ring.
                   
                  #9
                    deepfryerdan

                    • Total Posts: 61
                    • Joined: 6/13/2011
                    • Location: Indianapolis, IN
                    Re:First Try At Full Packer Cut Brisket Mon, 07/11/11 11:57 AM (permalink)
                    brisketboy


                    From that picture I would say ya done good. Did you use a mop at all. And I've long held that you don't need a lot of fancy shmancy rubs to get a good result. Bobby Mueller (rest his soul) used pretty much what you use and I've had his brisket and it was great. Would have loved to see that smoke ring.

                    I concur, using ridiculous amounts of spices and whatnot: not needed. I do have a questions, though. Is a mop needed? Is there another method to use?
                     
                    #10
                      Tony White

                      • Total Posts: 80
                      • Joined: 3/28/2007
                      • Location: Washingtonville, NY
                      Re:First Try At Full Packer Cut Brisket Mon, 07/11/11 5:58 PM (permalink)
                      I did not use a Mop or Spray on The Brisket and the results were outstanding.
                       
                      #11
                        Foodbme

                        • Total Posts: 9581
                        • Joined: 9/1/2006
                        • Location: Gilbert, AZ
                        Re:First Try At Full Packer Cut Brisket Tue, 07/12/11 5:34 AM (permalink)
                        Congratulations on a fine lookin' brisket!
                        I think the decision to use a mop or spray depends on the fat content of the brisket. A leaner piece of meat may require some help. If I mop/spray, I use a mixture of olive oil and apple juice. NO SAUCE!
                        Here's a rub I used for the first time on the 4th of July for a 10# Brisket . Gave it a nice flavor:
                        ¾ cup course kosher salt
                        ½ cup ground black pepper
                        ¼ cup garlic powder
                        2 tbsp. chili powder
                        1 tbsp. cayenne
                        Rubbed it the night before, wrapped it in Saran Wrap, in the fridge overnight. Brought it to room temp in the AM before putting in smoker.
                        <message edited by Foodbme on Tue, 07/12/11 5:37 AM>
                         
                        #12
                          MikeS.

                          • Total Posts: 5360
                          • Joined: 7/1/2003
                          • Location: FarEasternPanhandle, WV
                          • Roadfood Insider
                          Re:First Try At Full Packer Cut Brisket Tue, 07/19/11 3:23 AM (permalink)
                          Good looking brisket, I do a couple every year in my Weber. We prefer pork shoulder so I do those more often.
                           
                          #13
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