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[hughver]

I have not done a brisket in several years, but yesterday I was at Fry's buying wine and saw a monster brisket in the meat department that was on sale. Given the state of meat prices in today's market, I could not pass it up. My house fridge is full, so I put it out in the casita fridge until I can prep it. I'll separate the point from the flat, remove all of the visible fat and smoke it on the Traeger. Probably won't sous vide this time.

[dk117]

I wouldn't have been able to pass up at that price either.

Good luck, looking forward to the results. 

DK

[02ebz06]

Good price.  We were in the market yesterday and They had a couple briskest for that same price.
I really wanted to get them, but wife reminded me we are trying to sell our house and move and that would be something else to move.
So, I passed.     Boo Hoo

[Bar-B-Lew]

Good price.  We were in the market yesterday and They had a couple briskest for that same price.
I really wanted to get them, but wife reminded me we are trying to sell our house and move and that would be something else to move.
So, I passed.     Boo Hoo

Selling after all that work you did to the patio grill setup?

[Brushpopper]

Good price.  We were in the market yesterday and They had a couple briskest for that same price.
I really wanted to get them, but wife reminded me we are trying to sell our house and move and that would be something else to move.
So, I passed.     Boo Hoo

Selling after all that work you did to the patio grill setup?

I thought that also. 

Packers are $2.99/lb as the usual price at H-E-B these days.  The ones with the deckle fat removed are $3.99.  For a dollar a pound I can cut the deckle fat off of a packer.  Super trimmed ones are $4.99 but I never trim much anyway.

[02ebz06]

Good price.  We were in the market yesterday and They had a couple briskest for that same price.
I really wanted to get them, but wife reminded me we are trying to sell our house and move and that would be something else to move.
So, I passed.     Boo Hoo

Selling after all that work you did to the patio grill setup?

Yeah,  too much work dealing with neighbors trees.
Tried to get him to cut them, even told him I'd pay half the cost.
Vents by the wipers on my truck get filled with pine needles from tree in front and the landscape areas (have rubber mulch) and the artificial grass get covered with blossoms and leaves.

Found a brand new house not quite finished.
Trying to get a contract written.  Should happen later today.
 

[Bar-B-Lew]

Well, best of luck to you.  I am not a big fan of neighbors being close either.

[hughver]

Yeah,  too much work dealing with neighbors trees.
Tried to get him to cut them, even told him I'd pay half the cost.
Vents by the wipers on my truck get filled with pine needles from tree in front and the landscape areas (have rubber mulch) and the artificial grass get covered with blossoms and leaves.

I have the same problem, except it's a neighbor trees hanging over my pool, dumping blossoms and leaves. However, not bad enough to make me move.

[reubenray]

Well, best of luck to you.  I am not a big fan of neighbors being close either.

This is why I bought the lot next to me.  My two lots are the only lots inside a circled street.  I am now looking at the lot behind me to not mess up my forest view from my deck.

I will be doing my first brisket packer for the 4th of July.  I have done a lot of flats, but not a packer.  It is only about seven pounds.  I plan on putting it on around midnight at 180 to smoke during the night.  Once it gets to 170 I will wrap it and bump the temperature up to finish it off.  Then it will go into the ice chest until it is time to eat.

Do I check the temperatures in the flat portion or the point portion?

[Bar-B-Lew]

Both as they will likely have different temps.

[hughver]

Dr. appointment today, I'll try to trim tomorrow. Back pain keeps me from standing for more than 5 or 10 minutes at a time It will take about 1 1/2 hours to do my type of trim. I may have to reconsider my trim plans if back pain persist.

[02ebz06]

Both as they will likely have different temps.

+1

Also it will probably take a very long time to get to IT of 170 with grill only at 180.
I do 2-3 hrs at 180 then bump to 275.  That usually gets me in the 12 hour time range.
But that's just me.

[hughver]

Both as they will likely have different temps.

When I sous vide fully trimmed (no visible fat), I leave the point in 12 hours longer than the flat.

[reubenray]

Both as they will likely have different temps.

+1

Also it will probably take a very long time to get to IT of 170 with grill only at 180.
I do 2-3 hrs at 180 then bump to 275.  That usually gets me in the 12 hour time range.
But that's just me.

When I get up sometime after 5 AM I will adjust the temperature if needed.  I want it in the ice chest by Noon.  This is what I have done in the past with a flat.  Depending on how late I can stay up is when it will go on the smoker.  My usual bedtime is around 9 PM.

[hughver]

As you can see on the package, today is the day, I can procrastinate no longer. Time to trim and smoke this beast. here is a video that shows what is left for me to do. https://www.youtube.com/watch?v=zcr46FL4Ug4 I'm not as good as he is with a knife, but I'll try. It will probably take me over two hours. Sitting in a counter height chair.