(https://uploads.tapatalk-cdn.com/20170915/8ac19a8c2595738e2de4dced232e5120.jpg) I know this is going to open up a whole lot of opinions.5 and a half pound brisket flat best method n best recipe. I've done brisket before just curious how everyone else does there's love to try something new. Let's Grill baby !!!
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I don't usually do flats...just while packers. But I do mine like Aaron Franklin.
50/50 salt and course ground pepper at 250 degrees (I let the pit rise to 275 degrees toward the end). Wrap in pink butcher paper post stall and cook until 200-203. Rest for two hours.
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Not heard the terminology Packer brisket is that whole brisket or a different cut?
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It's the whole thing...Point and flat attached. I cook them because that's what I usually find for sale and it's generally cheaper per lb to cook the whole brisket.
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Agree with Mike. Whole packers (prefer 12 pound range) also S&P. I know A. Franklin uses a kosher, but we seem to have great results from a quality grey sea salt and use a 50/50 mix with coarse black malabar pepper. Same finish as Mike, except I cook at 235-240.
Nothing wrong with cooking just the flat. My family likes it's because It's a leaner portion compared to the point and we don't need 12 lbs. of leftovers, lol.
A packer brisket contains the two muscles, flat and point, together.
Basic salt n pepper, spritz when it's lookin dry. Wrap if you choose. I wrap, others don't. Best to try both and find out what's best for you.
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Quote from: Mike in Roseville on September 15, 2017, 03:08:00 PM
It's the whole thing...Point and flat attached. I cook them because that's what I usually find for sale and it's generally cheaper per lb to cook the whole brisket.
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I agree. For example, last time i picked up a brisket at sam's, a prime packer was cheaper than a choice flat.
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Quote from: Mike in Roseville on September 15, 2017, 02:08:50 PM
I don't usually do flats...just while packers. But I do mine like Aaron Franklin.
50/50 salt and course ground pepper at 250 degrees (I let the pit rise to 275 degrees toward the end). Wrap in pink butcher paper post stall and cook until 200-203. Rest for two hours.
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Little off topic but the only butcher paper i can find is a gigantic roll...
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Quote from: Mkrause on September 16, 2017, 03:56:38 AM
Quote from: Mike in Roseville on September 15, 2017, 02:08:50 PM
I don't usually do flats...just while packers. But I do mine like Aaron Franklin.
50/50 salt and course ground pepper at 250 degrees (I let the pit rise to 275 degrees toward the end). Wrap in pink butcher paper post stall and cook until 200-203. Rest for two hours.
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Little off topic but the only butcher paper i can find is a gigantic roll...
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I ordered my butcher paper from amazon. It is a pretty big roll but I'm fine with that
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Rub however you like I use crystal sauce salt and pepper use plenty of salt
Cook at 250-275 until the internal temp stalls out around 165 then wrap in paper or foil until it cracks 200
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