If you have a 2nd shelf that is large enough to hold a brisket I prefer to place it there to get the brisket a little further away from the heat source that is directly in the middle.Ī lot of folks prefer smoking meat side up. Place the brisket fat side up in the pellet grill. For best results allow the seasoning to adhere overnight in your refrigerator. Holy Cow is primarily salt & pepper, so it is a very Texas BBQ rub.Īllow the seasoning to adhere at least 30 minutes. In this video we seasoned 2:1 with our Holy Cow & Holy Gospel. Immediately season the brisket to your liking. This will act as a binder and assist your seasoning in sticking all over throughout the cook. Slather your brisket all over with mustard or worcestershire sauce. Grind your trim into ground meat for burgers etc.
Whole packer brisket how to#
You can see my trimming method to maximize perfect slices in this How to Trim a Brisket video. We used Meat Church pellets in this video which is a blend of oak and hickory. Prepare your pellet grill to a temperature of 200 with oak, mesquite, hickory or pecan.
Whole packer brisket full#
This recipe shows you a way to get a super juicy brisket with an amazing bark when using a pellet grill. A “packer” cut brisket will yield about 50-60% of its original weight depending on how it’s trimmed.There are a lot of ways to smoke a brisket. When planning how much brisket is enough to go around for everyone at your next BBQ, a good rule of thumb is 1/2 pound per person. Some stores don’t display untrimmed briskets like this, so you might have to ask.īetter yet, get to know your local butcher and he will always take care of you!! When smoking a brisket you want to leave all the fat on it so it can render down and provide a more flavorful brisket. These briskets should have a nice even fat cap with no gouge marks exposing the meat. This cut has the point and the flat part together. When looking for a brisket for your smoker you want an untrimmed or “packer” cut. The customers always walk away with a smile on their face and are eager to throw the brisket on the smoker!! We sell a large amount of briskets at my Meat Market, so when someone walks in and wants to buy a brisket to smoke, we have a large inventory on hand for them to choose from.
Today, briskets are becoming more and more popular and that’s what is driving the prices up in today’s market. Its popularity increased when it was discovered that smoking the brisket on low, indirect heat makes it very tender. The flat cut, also known as "first cut", has the deckle removed, which makes it leaner and causes it to lay flat.Įarly on the brisket was not very popular and was often discarded for stew meat or to be ground up. The point cut is the fatty part of the brisket, which is called the deckle. The brisket is made up of two different muscles: the point and the flat. Briskets have a lot of connective tissue so the correct cooking method is required to make it tender. These muscles are used a lot and carry a great deal of the animal’s weight.
They come from the breast or lower chest of the animal and are located just below the chuck (shoulder). The brisket is one of the nine primal cuts of the steer.
0 kommentar(er)
