Packer Brisket - Smokie Okie Style

Discussion in 'Beef' started by mossymo, Sep 29, 2007.

  1. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Dadwith4daughters I've never had that problem. Sounds like creosote build up. Can you describe your smoke emitting from the stack? Keep the thin blue smoke in mind and try for the invisible blue smoke that you can barely see against the background. When it comes to smoke more isn't better.

    Also when searing did you 'over do it'? You don't want the outside truely burned, mostly blackened. Might be that Okie will be in Monday to give his technical view of it.
  2. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Good call Pigs. Sounds like there was excessive smoke coming from the smoker. Either wet/damp wood (not fully seasoned), or a choked off fire.

    If that was the case, use properly seasoned wood/chunks and keep the air intake open. Control your heat by the size of your fire. You want your exhaust vent fully open, and adjust with teh intake. But dont choke the fire.

    Good luck on your next endeavours!
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    The 2nd probe was just placed in the potato till I moved it into the brisket; seemed like a good place to store it!

    Could the bitterness you tasted come from too much bark on the wood you used? That is my first thought….. or as PigCicles brought up, too much smoke.

    Well my wife caught the alarm at 2:15AM and pulled it from the oven at 196º; then she put it in a cooler insulated with towels. The final product is some very exceptional tasting beef !!! I have to say it is the furthest from being over done for cooking for over 14 hours and I have a very large container of juices to sprinkle on the meat slices. This was a 13.25 lb. brisket. Big thank you goes out to Smokie Okie for posting this cooking method; it will be a recipe we will definitely try again !!!


    The bark and fatty pieces will be going into the Wicked Smoked Beans today !!!


    I tried to get more smoke ring than this, guess I will keep practicing…..


    I have the ribs and beans on the smoker, this is turning into a 2 dayer !!!
  4. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    no rest for the wicked....great job mossy.[​IMG][​IMG]
  5. cajun_1

    cajun_1 Master of the Pit OTBS Member

    yes, a real great job. Haven't done a brisket since I screwed the last one up. Rather spendy for a screw-up, but "That's Smokin". As for the probe[​IMG] , shoulda realized that.
  6. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Today the ribs and Wicked baked beans started out on the bad side, I was having temp problems. But I PM's Gypsyseagod and emailed WalkingDude ad they both had quick prompt responses to get me up and running again. SMF has some of the best mebers and I am totally impressed, this weekend was a great success for me due to SmokieOkie's packer brisket recipe (Thank you Smokie Okie, my wife said it was ruined after Iseared it !!!) and big thanks to Gypsy and Walking Dude.

    For the wicked beans I added smoked brisket pieces to it and that really kicked it up a notch. For the ribs, these are the best I have made to date. My ribs have always tasted good, it was just that I was looking for the meat to pull back and a little more tender. The ribs tonight were terrific. From here on out they should only get better.

    This weekend taught me quite a bit about the Char-griller. Before my next smoke I will be making a different rack for the charcoal in the firebox and also planning on setting up a tuning plate.

  7. Really fantastic pics MOSSY..Kudos to the misses for picking up the timer and letting u sleep...
  8. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    great grub almighty mossy. good smoke.[​IMG]

    glad to be of help.we all brainfart sometimes. it looks like yer getting that pit worked in just fine.
  9. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

  10. Just off-set smoked 4 x 13.25# briskets last Saturday (and 36 racks of loin backs) at a gathering in Sonoma County, Ca. had a friend weld up what amounts to be an extra large stainless steel pizza paddle with a long steel handle to move the beasts around. Worked perfectly, meat came off after 11 hours (pecan used) at about 190 degrees and was perfect. The paddle thing saves your hands and face from burnage.

    (First post, great site).
  11. foozer

    foozer Meat Mopper

    Newbie here and already learning that I have a lot to learn. It should be fun.

    I have cooked a couple of briskets but never heard it called a "packer Brisket". What is a Packer Brisket?

    I'm thinking I might try the Smokyokie brisket recipe real soon.
  12. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Foozer Welcome to SMF. Not sure if you've checked in at roll call or not, but please do.

    A packer brisket has the flat and the point still together. Usually cryopaced in the bulk meat section. Wunnerful stuff [​IMG]
  13. deejaydebi

    deejaydebi Smoking Guru

    That looks great Mossy! Can't wait to find another brsiket to try it!
  14. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Nice job Mossy. Looks Like I gotta do it Smokies Way now.
  15. foozer

    foozer Meat Mopper


    Thanks for the welcome.
    I feel like a idiot having to ask these questions:
    What is roll call? [​IMG]
    What is meant by the flat and point together in a packer brisket.

    skip the roll call question. I found the thread for roll call and will provide a little information when I have a few more minutes.
  16. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Don't worry about the questions... if you don't know you can't get better.

    Roll Call is where you should first go to introduce yourself. Tell us about you, your B-B-Q knowlege, and the equipment that you will be using or want to use, which ever the case may be. Gives us all a chance to welcome you. This link will take you to the index page so you can see the description of each forum part. When starting new threads please try to use the appropriate topic.

    On a packer brisket you have two sections of meat seperated by a layer of fat and tissue. The thinner, flat, portion is more lean and sliced thin, while the point has more fat and is a bulkier piece which is usually pulled for sandwiches or cut up for burnt ends.

    Lots of info here on SMF. You can use the search feature to learn more or browse the beef topic.

    Keep Smokin
  17. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Great Smoke!!! That meat looks Gooooooddd!!!
    You guys are making me want to try this... I love the High Flame pics :)
  18. walking dude

    walking dude Smoking Guru SMF Premier Member did i miss THIS thread.............looks good mossy

    foozer..........sams club here in des moines, have packers......they run bout 1.60/lb or so.........10 lbs to 15 varies from week to week

    once again mossy nice job........
  19. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Walking Dude
    All I can say is thanks for bringing this out of the archives (said with sarcasm), I have been itching to make another and all you are doing is pushing me !!! I may just have to run and go get a brisket.....
  20. walking dude

    walking dude Smoking Guru SMF Premier Member

    what do you MEAN go out and get HAVE a buffler brisket

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