Whether you've been naughty or nice, in my house, getting a lump of coal on Christmas is always a good thing.
This year we planned on hosting a lot of family and rather than smoke a pork shoulder, I'd thought I'd switch it up and smoke a couple of packers. A packer is a whole, untrimmed brisket which includes both the flat and the point.
I love brisket, but it must be cooked properly and turning out a moist, appropriately tender brisket is one of the most challenging aspects of making great BBQ. It's not just about knowing how to cook it - but knowing how to choose, trim and slice it separates mediocrity from extraordinary.
After picking up and looking at each and every packer at Restaurant Depot, I settled on two.
Click on the pictures above to follow my day of BBQing!
