I mostly cook flats because we are a small family with limited freezer space, however, I much refer the point meat. When I have a real yen, I invite friends over and make a whole brisket (from Sam's Club), point separated and cooked on the bottom rack and usually reserved for ME!
Mark "I've become a vegetarian, but only between meals and not counting snacks."
Posts: 223 | Location: Edmonds, WA | Registered: January 11, 2005
Call me lazy, but I prefer flats. Less work and fits perfectly on the WSM. The downside, it's about $1.50 more a lb. I've never tasted the point, and if I had, my position might be different. Some day I'll break down and cook a whole packer. If for no other reason, because it sounds cool to be ... "Cookin' a Packer!" (not a Green Bay joke)
I would preffer the whole packer but local sams usually only has flats. Every so often I see whole packer at sams. I buy when I see them. I asked rep about whole packers and he said they only order flats. I pointed out that every so often I see whole packers. He said they don't order them the warehouse just sends them.
The thing that gets me is when they have the whole packers they sell. If they sell why don't they keep a stock like the flats. I wonder if I can talk to the manager about stocking them.
------------------------------------------------- Stupid is forever, Ignorance can be fixed.
Posts: 1310 | Location: Tipp City, Ohio | Registered: August 20, 2004
Originally posted by Tony Hunter: what is the largest size packer that will fit on a WSM?
Tony, my first brisket cook on a WSM was last night, but I put two whole ones in the cooker - a 10 lb and a 12 lb brisket. Both were too long until I trimmed some fat off the ends and both were snug afterward. After the cook, of course, there was plenty of room.
Originally posted by Rick Kramer: ----I've never tasted the point, and if I had, my position might be different. ---Rick
Rick, I preffer the taste of the point. It's fatty, but I love it chopped. I've asked around and never found anyone that just sells points. I prefer it to pulled pork in flavor.
I did flats for the first time this weekend. Had fun with the plateau (see post in barbecueing "plateau anxiety"). It may be they way I go from now on. I liked the results: "Certainly the best brisket I've done yet". More expensive, but so much less waste and bother.
Joel
Posts: 1148 | Location: Des Moines IA | Registered: April 11, 2004
I did an 11 lb whole brisket in a competition this weekend. Fit the top rack fine. Best one I have done yet. This was my 1st competition and my brisket was 17th out of 40. Brisket is not my strong point but I am workin on it. Packer was definately more moist for me.
I buy through a wholesaler and end up with about 8-10lb briskets, flat and point. I separate and smoke both during the same session. There's a bit of work to remove the fat but its worth it considering the price I pay.
I like to remove the point from the smoker when I remove the flat. The point then travels over to my gas grill (smoke box already going). After exposing it to 325F for an hour or so it gets a rest and a chop with an extra spicy sauce. The higher heat creates little crispies that are, well, dang awesome.
Flats for me...First off flats cook a little faster and the time line meets my tailgating schedule. Second, I can only find flats usually at Sam's Club.
Vic
Smoke but don't inhale!
Posts: 88 | Location: Pitman, New Jersey | Registered: July 12, 2005
It sepends on how many I am feeding. If I am feeding a lot of people I prefer a full briskit w/ the fat cap in. Slice the fat into diamond cuts and add your rub and enjoy. If cooked right-IT DON"T NEED NO STICKEN SAUCE!
Dr. Of Bar B cue
Posts: 299 | Location: Ohio | Registered: August 15, 2005
Whole packers only. I love the point and the family loves the flat - works out sweet for me!
We have an open air market in Detroit called the Eastern Market. There are meat shops there that can provide anything from a whole hog to nice packers.
Posts: 21 | Location: Clarkston, Mi | Registered: May 30, 2006
