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Well, I have not done a good long smoke lately on the Big Green Egg. So I picked up a nice Packer Cut Brisket at the meat market today. The packer cut brisket is a whole, untrimmed brisket from the butcher shop. It contains both the Brisket Flat and the Brisket Point. The Flat is cooked to 185-190 degrees and sliced about 1/4" thick. The Point is removed from the flat when its pulled from the smoker at temp and placed back on the smoker until it reaches 195-200 degrees. This is then pulled/chopped for some Burnt End Sandwiches 
14lb Packer Cut Brisket
Brisket Fresh out of the Cryovac Pack, The Fat is ready to trim
The Fat Cap is all trimmed up. I like to take the fat cap to between an 1/8 and a 1/4". This fat does not render into the meat during cooking. Therefore it is placed on the grill grate side during the cook. It helps protect the brisket
The opposite side of the brisket which is contains the brisket flat is all trimmed up too.
The brisket is all rubbed up and injected. It is now ready to wrap
The brisket is wrapped in plastic wrapped and will rest in the fridge for a minimum of 4 hours
Around midnight, the Brisket will be pulled from the fridge and placed on the Big Green Egg at 250 degrees for 12 to 16 hours.
Now Its time to wait until the smoking begins....It just after 10 pm EDT and the Big Green Egg is coming up to temp.
I guess the results of the Brisket will be posted tommorrow
14lb Packer Cut Brisket

Brisket Fresh out of the Cryovac Pack, The Fat is ready to trim

The Fat Cap is all trimmed up. I like to take the fat cap to between an 1/8 and a 1/4". This fat does not render into the meat during cooking. Therefore it is placed on the grill grate side during the cook. It helps protect the brisket

The opposite side of the brisket which is contains the brisket flat is all trimmed up too.

The brisket is all rubbed up and injected. It is now ready to wrap

The brisket is wrapped in plastic wrapped and will rest in the fridge for a minimum of 4 hours

Around midnight, the Brisket will be pulled from the fridge and placed on the Big Green Egg at 250 degrees for 12 to 16 hours.
Now Its time to wait until the smoking begins....It just after 10 pm EDT and the Big Green Egg is coming up to temp.
I guess the results of the Brisket will be posted tommorrow