Brisket (whole packer)

Jevi’s notes

Jevi’s method: trim it (or ask the butcher to), dry-brine 12–24h at ~3 g salt per lb, coat it in pepper, smoke at 200°F to 160°F internal, then finish in a humid oven at 200°F to ~193°F (about 10° under the usual 203°F) and rest 1–2h. Smoking it? Ask for “packer style” on the cut sheet.

From the Primal Cut Sheet post Brisket.

Thaw (fridge)

Planning estimate for a 12 lb package: ~66 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Smoke (grill) · pit 225°F · pull ~193°F (texture/plan) · rest 90 min
  Est. cook: ~960 min for 12 lb
• Oven low & slow (oven) · oven 275°F · pull ~195°F (texture/plan) · rest 60 min
  Est. cook: ~780 min for 12 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.