Full Packer Brisket
The art is really in the trim, and until I get going into video - I'll do my best into describing it here. Full packer brisket to serve a family and then some.
Ingredients
- 1 Full Packer Brisket Point and Flat
- 1 Cup Texas Rub (50/50 Salt & Pepper) Estimated - enough to coat
Instructions
- Trim all the hard fat off the "top" of the brisket. There will be a layer of fat on the "bottom" - trim that to about 1/8" of an inch or so. Everything else, get rid of that hard fat, trim off the soft stuff on the surface. Rip a significant cut off the side and remove the processor's edge. Round everything off to prevent edges from burning.
- Evenly coat the brisket with the 50/50 blend. No binder necessary.
- Preheat Smoker to 225 (Mesquite Wood) and probe where point meets the flat. Cook until the stall (160-170 degrees).
- Remove from smoker, wrap in butcher paper - re-probe, and cook until over 200 degrees.
- Once over 200, use your instant read thermometer and check around the point/flat for an even temp.
- Remove from smoker, keep wrapped. Place in full-pan, seal with aluminum foil, wrap in a towel and place into insulated container (cooler, cambro)
- REST PERIOD IS IMPORTANT. I'd say at least 3 hours. Remove and slice. Start at flat, slice 1/2" slices until you reach the fatty "point". Rotate 90 degrees, slice remaining meat in half. Slice 3/4" inch slices until you get to the "burnt ends".
- I cube up the ends, but if you want to go full Kansas City, put the cubes in the tray with some extra fat (butter), bbq sauce, rub and make those traditional Burnt Ends!