Brisket @ Peoria?

Hello all,

I've been lurking here a bit, and now want to try my hand at brisket. I've used the search, but I'm still confused. I live 5 mins from Lake Street and shop at Peoria Packing (which I found through here). I see people talk about getting Brisket there, but I have never seen anything labeled Brisket there, at least not out on the tables. Do you have to specifically request it at the counter, or is shrink wrapped or something?

Also, am I correct that the "Packer Cut" is both the "flat" and "point" together? I think I would like just a point as both will be too much food, and would prefer fatty over too lean. The point seems more forgiving. Do they sell just the point alone?

Lastly, where do you guys get your recipes? Anyone care to share? If not I will just hit up BBQ university or BBQ america for one.

Thanks in advance!

http://www.wiviott.com

i noticed them 'bagged' on a table by the entrance, on a visit about a month ago.

i've never seen them at peoria before and do not know if it's something they routinely stock or not.

as for your other querys.... brisket is a tough cook.
steve raichlen described it as the mt everest of barbeque. for me it's 'my white whale'.

i'd suggest going for the 'packer cut' at about ten to twelve pounds. expect to pay somewhere around two bucks a pound and lose some poundage if you do it ''low and slow' - 225 to 250 degrees.

recipes.... from rubs, mops, to using a texas crutch, the best advice that i can give you, aside from avoiding any gimmickry in a premptive attempt to tenderize it before you throw it on the smoker, is to USE the packer cut. leave the points and flats for the boiling pot or the oven... most important of all - when ready to serve (after proper rest), be aware of the meat's 'grain' direction, when ready to slice. the packer is actually two muscles, running in different directions - slice against the grain for a tender chew - or chop it any which way if you want to use the leftovers for chili or sandwiches.

a coupla good reads on recipes and correct methods by real pitmasters, visit... http://www.barbecuen.com/ask.htm or pick up at border's - peace love and barbeque by mike mills.


good luck... this is one piece of (unforgiving) meat that can drive any backyard cook nuts.

chicagojay wrote:

I live 5 mins from Lake Street and shop at Peoria Packing (which I found through here). I see people talk about getting Brisket there, but I have never seen anything labeled Brisket there, at least not out on the tables. Do you have to specifically request it at the counter, or is shrink wrapped or something?

They had it the last time I was there, maybe they were just out that day.

Also, am I correct that the "Packer Cut" is both the "flat" and "point" together? I think I would like just a point as both will be too much food, and would prefer fatty over too lean. The point seems more forgiving. Do they sell just the point alone?

The packer cut is both the flat and the point. Cook them together especially if you're smoking it. The whole product is much better done together.
Don't worry about to much food. It freezes and warms without a problem and the leftovers can be used in a variety of ways.

Thanks for all the help everyone!

chicagojay wrote:Hello all,

I've been lurking here a bit, and now want to try my hand at brisket. I've used the search, but I'm still confused. I live 5 mins from Lake Street and shop at Peoria Packing (which I found through here). I see people talk about getting Brisket there, but I have never seen anything labeled Brisket there, at least not out on the tables. Do you have to specifically request it at the counter, or is shrink wrapped or something?

Also, am I correct that the "Packer Cut" is both the "flat" and "point" together? I think I would like just a point as both will be too much food, and would prefer fatty over too lean. The point seems more forgiving. Do they sell just the point alone?

Lastly, where do you guys get your recipes? Anyone care to share? If not I will just hit up BBQ university or BBQ america for one.

Thanks in advance!

what are you planning on cooking it on?
kind of hard to find a point on its own but yes packer is the flat and point
I have found that briskets are not as hard as people make them out to be..biggest mistake is oversmoking them and/or not cooking them long enough ..
you can also try this link..some of the best brisket cookers in the world frequent the KCBS forum...most are always willing to help
www.bbqforum.com

I will be trying it on a gas grill with a smoker box. I've done pretty good pulled pork, and I'm wanting to try something else. I can indirect at 225-250 with a good amount of smoke if I keep feeding it chips, so I don't see why it won't work. I know a smoker would be better, but you gotta start somewhere.

I cooked a ton of briskets but never on a gas grill so i couldnt say one way or another

I too am attempting my first brisket this weekend.

Close to work is Chicago Meat on Cicero and when I stopped by today they said they have full briskets (he said 10 + lbs) in the back all the time.

WIth smoke, patience and a staggering amount of beer I am hoping for good results.

Wish me luck.

chicagojay wrote:I will be trying it on a gas grill with a smoker box. I've done pretty good pulled pork, and I'm wanting to try something else. I can indirect at 225-250 with a good amount of smoke if I keep feeding it chips, so I don't see why it won't work. I know a smoker would be better, but you gotta start somewhere.

In my condo building we are not allowed charcoal grills or smokers. Alas, I also use a gas grill. I can't get the excellent smokiness that I'd like using the smoker box, but it's still very good. Have fun!

I am glad you brought this up because I went to Costco today and they only have the flats (all they ever have). I used them successfully last year, but would like to try the packer. . .

Peoria doesn't always have briskets out on the tables, but they should always have them in back.

If they're out they will be on the last table to your left as you leave the cooler and go into the grocery portion of the store (with the legs of lamb, same table as the brats). If they aren't there just ask. They're whole briskets in the 10-14 lb. range, cryovac'ed. You'll need to trim the fat cap down a bit.

I've had really good luck with the briskets I've bought there. For the rub I usually go with a traditional paprika/garlic powder/sugar base with cumin and other spices thrown in - BBQ U and Mike Mills recipes are great places to start. I've had good luck using a mix of honey and date molasses instead of brown sugar (I also add some coffee to get the slather to a spreadable texture). Brisket isn't exceptionally hard to cook, but it needs to be done low and slow more than any other meat. You can cook decent ribs or pork shoulders at 250-275, but brisket really suffers at higher temps. They're also notoriously unpredictable in their cooking times. It's all about fire control and patience.

Good luck!

no... "not exceptionally hard to cook" -but rather 'hard to cook exceptionally well'.

more has been written on i-net que forums regarding the science (and art) of brisket cooking, that it's a wonder nasa hasn't engaged its shuttle astronauts, to study it under zero gravity conditions.

given a cut that's inherently lacking in intramuscular fat, unknowingly sourced from either an old milk cow or a young steer bred solely for its meat, the variables in bringing this cut to the plate, mount exponentially when throwing it on a smoker.

but hey... short of undercooking or overcooking it into a suitably, working doorstop, there lies that 'beef' promise 'window'- that you'll make to yourself, to do better, every other, next time.

Went to Peoria Packing around 7:45 this morning and they were out of briskets with none in the back. I did pick up some spares that looked like they were 5 and up's , a 8 lb. butt and a 5.5 lb. picnic. Going to cook the butt and picnic tomorrow and mix the two to get a variety of flavor.

Also got their box of hot links (5 lb for $5.00 with "buy one get one free". Thought I would try it. Anyone try these and are they any good.\?

Hi,

I learned about the Peoria Packing House hot links from Gary. Smoked for a couple hours, these are really good eating. The 2 for 1 deal seems to be a fairly regular event there.

Regards,

Just down the street from Peoria is a place called Grant Park Packing Co. Whenever I can’t find a brisket at Peoria I head over to Grant Park Packing. I always have to ask for them for a brisket. Sometimes they bring me upstairs to where they store them and I can look thru all the cryovaced packages and pick out my own. Otherwise I just take the one they bring down for me.

Grant Park Packing Co.
842 West Lake Street
Chicago, IL 60607

http://www.grantparkpacking.com/
Phone: (312) 421-4096