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I just finished my first pork butt to great success in my new CS 009 Smokette. It was fantastic! Now I want to move into beef brisket land, and am having trouble locating a packers cut brisket in the Minneapolis St. Paul metro area, particularly where I live in the south metro suburbs. I have called Von Hanson's Meats, which is where I got the butt, but they didn't know what a packer's cut was. When I told them it had both the point/deckle and the flat, they said they don't carry them, but only carry the flat. They didn't even know where I could get a full brisket in the area. Does anyone else on the forum who lives in the area know?
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I'm not from your neck o' the woods,but here are a couple of tips.

Superwally is the most likely place around to find packers.

Sometimes they are choice,but usually just select.

They are about the only thing in the store that isn't injected.

They don't have a price code for choice,so you get it at the same price.

Sam's doesn't always carry them,but they can usually get them.

If you are forced to buy them locally by the case ,it is a bunch of meat-but they freeze well.

As for butts,anyone promoting country style ribs or pork steaks has cases of them in tne back.

They will usually sell you a two pak at the promo price and they don't have to mess cutting and packaging.

Often you can get them around $1/lb.

Hope this helps,until someone local chimes in.
rmd1969 - I get my fresh whole briskets from BJ's. When BJ's doesn't have them I go to Roxie's in Quincy. If I'm going to be doing a big smoke I put and order in at Roxie's. They normaly need 2~3 days notice. When I started reading this forum it took me a while to figure out what a packer brisket was. Try asking for a fresh whole brisket.
I just did a whole brisket in my 55 without a problem. I just put it on the bottom rack diagnoally and didn't worry about the brisket touching the sides. It got that tip from the forum before I bought my 55. I cooked it for 17 hrs at 225 to a internal temp of 190 and it has to be one of my best brisket ever. I did have 2 10 lb. pork butts above it.Good luck,

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