4/17/2023 0 Comments Packer brisket![]() It usually doesn’t take that much longer but every 10 to 15 minutes probe the meat for tenderness. If it doesn’t slip right in then continue to cook your brisket. When it feels like going into warm butter you’re done. Right through the the aluminum foil or butcher paper push the probe into the meat. In several places I put the probe into the meat to see how it feels. I use a Thermapen MK4 but not for temperature but for how it feels when you probe the meat. Test doneness – when your brisket hits 200 degrees start using your probe thermometer for doneness and tenderness.Continue cooking your brisket – at 250 degrees continue to cook your brisket until it hits 200 degrees.Here’s a video from Aaron Franklin about wrapping your brisket. Wrap your brisket – when your brisket hits 160 degrees pull your brisket off the smoker and wrap it in either heavy duty aluminum foil or butcher paper.Raise your smoker temp to 250 degrees until your brisket hits 160 degrees.Check your temp – Your brisket should be around 140 to 150 degrees but as is with any barbecue your temps will vary.Super Smoke – if your pellet smoker has a super smoke setting use it.Put your brisket into the smoker – put in your temperature probe into the thickest part of the flat (usually in the middle of the brisket).Preheat your smoker to 180 degrees – I also add a water pan with 1/2 water and 1/2 beer.Both provided great smoke flavor and I really couldn’t tell the difference… Load your smoker with pellets – I’ve used both Traeger Beef Blend and and the Costco Traeger Blend.Brisket is a big cut and it would be really hard to put too much on it so don’t skimp! Liberally coat the entire brisket with your rub. I use the large container of pepper from Costco but there are lots of others out there that work just fine. There are a ton of options here, but i like the Central Texas method. Season your brisket – again this is like religion.Matt Pittman from Meat Church Barbecue gives a great tutorial. The warmer it gets the harder it is to easily trim the fat. Trim your brisket – trim your brisket when it’s cold. ![]() They have good marbling and have yielded great results. I’ve gotten great briskets at both Costco and Sam’s Club. Pick your brisket – get a full packer.This means I start trimming and getting everything ready around 7 or 8 at night the day before we intend to eat the brisket. Trimming takes at least 15 to 30 minutes depending on how much needs to be trimmed and your comfort level. I start getting by brisket ready several hours before I cook it. I put recipe in quotes because I love and try to adhere to the Central Texas method of cooking brisket. ![]() So, let’s get going on my overnight brisket method and “recipe”. Knowing that my smoker is running at a consistent 180 degrees overnight allows me to have a good night sleep and still cook a pro-level brisket. You can cook a great brisket on a pellet smoker or stick burner.īut I’m a technology geek and love being able to see exactly the temp of my smoker and the meat I’m cooking at a glance of my phone. Everyone has a belief and no one is wrong. ![]() It’s a conversation like religion or politics. I know there are a ton of people who will only cook on a stick burner. Want to cook a full brisket packer – CHECK!Ĭooking a full brisket and have it be ready for dinner can be a challenge. Here are the best places to buy brisket of all sorts online.Brisket Cooked Overnight using a Traeger Pellet Smokerįamily and friends over for dinner – CHECK! If the meat is not separated into those cuts, it’s called a “full packer.” The “second cut” or “point cut” is fattier and richer. The piece is generally split in two-the “first cut” or “flat cut” is leaner and tends to be pricier (this cut is great for corned beef). Its tenderness is brought out by a slow braise either in the oven, on the stove, or in a slow cooker. Because these muscles are heavily exercised by the animal, the meat tends to be tougher. In that case, the internet has your back! From first cut, second cut, brisket for corned beef, and more, you can find sustainably raised brisket of all different sorts from producers and butchers who know exactly what they're doing.Ī bit of background: Brisket is made up of a cow’s pectoral muscles. However, not everyone has a butcher shop or even a meat department person that they know and trust. Looking to cook up or grill a brisket for Sunday dinner or a special occasion? Got your special brisket rub ready and waiting to be used on a special piece of meat? Your best plan will be to call up a butcher shop near you and let them know exactly what you want and when. ![]()
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