Let's break down and smoke a whole packer brisket! just the way mel from Darksideofthegrill Likes to get them done on his Big Green Egg!
Alberta Style Full Packer Brisket
Mel Chmilar Jr
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1 full packer brisket
1 cup sea salt
1 cup 16 mesh black pepper
1 cup beef broth
First let’s start with that brisket! pull it out of the cryovac and get it on the cutting board.
pat it down with paper towel and get out a sharp knife
Remove the decal and trim all silver skin from the bottom of the brisket
flip over and trim the fat cap to 3/8 inch thick removing any fat that’s hard
Dust the brisket with sea salt and flip, dust the other side
flip brisket and coat with pepper, flip over and coat with pepper.
get the smoker set up and smoking hickory at 225
place brisket INDIRECT on the grates with a drip pan underneath
smoke brisket at 225 for 4 or more hours till the temp comes to 160 internal
if the bark is to your liking lets wrap in foil and add a cup of beef broth to the foil, Place back on the smoker and turn up to 300-325
Smoke until brisket reaches 202 internal and using a probe slide into the flat. If it feels like butter pull the brisket out
Set brisket in a cambro or cooler with a warm water bottle for 1 hour minimum. I go 2-3 hours
Slice brisket in ¼ to 3/8th slices and serve hot! Enjoy that bad boy!!!
Make sure you save a bit of that brisket for tomorrows nachos or on tacos!!! brisket is good for so many things! always cook a whole one and save extra IF you can Ha HA HA