ctclibby
Well-Known Member
Little more - I usually chunk up a whole brisket ( that what y'all are calling a 'packer'? ) by cutting length wise then those pieces in half. I do not trim anything as grease from the fat does give taste and helps keep the meat moist. Sometimes I get a hair up and rub oil over the whole thing before spicing: Peanut, Olive, Sesame or plain Veggie. The wetness of the oil also helps with the thaw and if spiced that infuses into the meat and fat somewhat. I have found that no matter what meat you are playing with, never cook near frozen; you want the internal temp to be at least above 40F - room temp is better. Then into the oven, BBQ or smoker. The smaller pieces usually go for about 8 hours @ 190F.
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