PBrug
Full Fledged Farker
- Joined
- Mar 9, 2017
- Location
- Western PA
Yesterday I cooked a SRF-DRR packer Brisket I got during the SRF 50% off sale. The brisket arrived with the other items I purchased, frozen, and it's been in the garage frig thawing out for the past week and a 1/2. The Brisket weighed in at 14.8lbs.
I did some trimming, and took off 3lb 2oz of fat, and a little discolored meat along one edge. In comparison, the last packer Brisket I did, a Sam's Club Prime, was 13.39lbs and I took off 3lbs 8oz. So, I was left with 78.9% meat with the SRF-DRR Brisket and 73.8% with the Sam's Club Prime Brisket.
I used my normal method of salting with Kosher Salt ahead of time (about 12 hours in this case), then hit with a little more Kosher Salt, Granulated Garlic and Pepper prior to putting the Brisket on the Assassin. Smoked with Kingsford Comp and Oak at about 255 for 5.5 hours to an IT of about 160. Wrapped in BP and continued to smoke at 270 - 285 for about another 4.5 hours, and it probed tender IMO at 205 in the center of the flat. I unwrapped the Brisket and let it cool for 15 minutes, then wrapped in foil and it went into a cooler for a 4.25 hour rest, before slicing. End Brisket weighed 6lbs 6oz.
I was happy with the end results, but as usual, I'm always looking to improve my game. The Point and Flat (from about center to under the Point) was very good an moist. The slices bent/folded and pulled as they should and the flavor was very good. I am still trying to get the "Far End" of the Flat to be a little better though, but I assume having a little section that's dryer than the rest would be normal.
Just a few pics taken during the cook...
Pre-Trimmed...
Trimmed...
Fat Trimmings...
Seasoned...
After 5.5 hours. Ready to be wrapped in BP...
After 4.5 hours of being wrapped. Ready for a foil nap...
Flat...
Point...
And a shot of Baked Beans, after 2 hours on the smoker...
Thanks for looking!!!
I did some trimming, and took off 3lb 2oz of fat, and a little discolored meat along one edge. In comparison, the last packer Brisket I did, a Sam's Club Prime, was 13.39lbs and I took off 3lbs 8oz. So, I was left with 78.9% meat with the SRF-DRR Brisket and 73.8% with the Sam's Club Prime Brisket.
I used my normal method of salting with Kosher Salt ahead of time (about 12 hours in this case), then hit with a little more Kosher Salt, Granulated Garlic and Pepper prior to putting the Brisket on the Assassin. Smoked with Kingsford Comp and Oak at about 255 for 5.5 hours to an IT of about 160. Wrapped in BP and continued to smoke at 270 - 285 for about another 4.5 hours, and it probed tender IMO at 205 in the center of the flat. I unwrapped the Brisket and let it cool for 15 minutes, then wrapped in foil and it went into a cooler for a 4.25 hour rest, before slicing. End Brisket weighed 6lbs 6oz.
I was happy with the end results, but as usual, I'm always looking to improve my game. The Point and Flat (from about center to under the Point) was very good an moist. The slices bent/folded and pulled as they should and the flavor was very good. I am still trying to get the "Far End" of the Flat to be a little better though, but I assume having a little section that's dryer than the rest would be normal.
Just a few pics taken during the cook...
Pre-Trimmed...
Trimmed...
Fat Trimmings...
Seasoned...
After 5.5 hours. Ready to be wrapped in BP...
After 4.5 hours of being wrapped. Ready for a foil nap...
Flat...
Point...
And a shot of Baked Beans, after 2 hours on the smoker...
Thanks for looking!!!