I took the opportunity of the first three day weekend of the year to try my hand at a full packer brisket. A “packer” contains both the point and flat.

Weighing in at 16 pounds, and $2.99/lb at Costco, this was by far the most ambitious (and expensive) cook yet! Video below shows all of the basic steps in the recipe. At bottom are a number of links where you can find the tools of the trade that made this LONG cook a success (remote thermometer, utility knife, Traeger Century 22, etc). Let’s get started …

The results were amazing, and I’ll be trying another one soon. Just as quick as I can get through the HUGE pile of leftovers in my fridge, and vacuum sealed packs in my freezer. Without further ado…

🔥RECIPE🔥

1⃣ Trim hard fat to 1/8″
2⃣ Rub w/ Code 3 Spices 5-0 All-Purpose Rub
3⃣ Pre-heat Traeger, and put on @ Smoke for 6-8 hrs
4⃣ Pull and foil-wrap at 160F IT
5⃣ Put back on @ 250F for 8-10 hrs
6⃣ Pull off at 204F IT
7⃣ Rested for 30 mins & sliced

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