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In Reply to: Cooking A Brisket Packer posted by The Judge on February 18, 2016 at 16:05:52:
Clif -- I do packers almost exclusively. You are headed in the direction that I always go. Might suggest putting some liquid in with the brisket when you wrap. I have used beer, or brisket juice or off the shelf marinade. Also suggest checking for tenderness before reaching 200. Each chunk of meat is different. I use my thermo pen to check of tenderness (looking for warm butter feel) beginning at about 195. Sometimes ready to come off at 195 and sometimes not until 205. I remove the point after the meat has set for a while. But, it could come off when you pull the meat from the cooker and then go on for burnt ends.
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