Brisket differences

[Derek D]

I've been commisioned to do brisket for a few family functions over the holiday weekend. I have a few questions I was hoping could get answered:

1. I have always bought flats from Sams. Never done a whole packer. Is there any difference in quality of meat from the flats at Sams and whole packers at WalMart? Technically they are the same company, I figured their meat suppliers might be the same too.

2. I had great success using the high heat approach on a flat a few weeks back. Any differences in hugh heat flats versus packers? What about the point? Wouldn't mind making burnt ends but is not a deal breaker if I can't because of time or temp.

3. Any other differences? In reading Kevins posts on high heat it looks like it is usually a cook of a little over 4 hours for packers. That's about what my last flat took, which was about 6lbs.

Thanks for any and all help.

 

[timothy]

Dereck. I havent been a Sams member in quite a while, but the WalMart's around here sell enhanced flat's, butts, shoulders, picnics.
The packers are not pumped. Could be a diffrent supplier.
Tim

 

[Paul H]

Derek, have bought briskets from both places and have been pleased. I did find that SAM's sells select grades versus choice. That was awhile ago. They maybe both the same now. I've cooked a 14lb brisket on the WSM. It seemed to take approx. the same amount of time.4-5 hours. Good Luck. Post pics