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Jun 16, 2019
7:04
:05
pm
whoneedscorners?
All-American
Just the flat is harder to get right.
Not as much fat as a packer. The biggest issue with the packer is you have to trim it. But there’s a ton of good videos out there on how to do it.
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whoneedscorners?
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whoneedscorners?
Joined
Oct 2, 2005
Last login
May 2, 2024
Total posts
29,995 (1,507 FO)
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Messages
Author
Time
Just finished first brisket. Lots of tender (and delicious) to it but some dry
coug10278
6/16/19 6:04pm
You can also separate the point from the flat prior to cooking. One of the risks of cooking a whole packer is that by
Pimpin4Paradise
6/16/19 6:07pm
Obviously I read your post wrong. Yes, I always take my brisket to 203.
Pimpin4Paradise
6/16/19 6:10pm
It was only the flat at about 5 lbs...good for beginner was my thought
coug10278
6/16/19 6:14pm
Just the flat is harder to get right.
whoneedscorners?
6/16/19 7:04pm
Don’t be scared to take it to 205+ that was my mistake as well
kotacoug
6/16/19 6:08pm
Nice. Doneness is determined by how easily it probes and the jiggle test.
The Machine
6/16/19 6:24pm
Sounds inappropriate
jaredm
6/16/19 6:36pm
I’ve had some luck placing some extra foil between flat
Thrill
6/16/19 11:39pm
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