Brisket??


 
B

Bob Haskins

TVWBB Member
Just bought a Beef Brisket Flat but the biggest I could find was 6.5 lb's. Do the larger ones come by a different name and is the 6.5 lber good for the WSM?
 
The larger--i.e. whole--briskets are usually labeled 'whole brisket'. The ones I get are actually labeled 'Brisket, Packer--whole'.
A 6.5 flat will work fine. You'll miss the added fat of the point but it'll be good. Is it trimmed at all?
 
I have a 7 pound flat going on tonight. Sams Club and Walmart are starting to overtrim their packers, so I have to get them as soon as they come into the store. Otherwise, they carry some very nice flats. 7 pounds is the largest I have gotten.
 
Never seen a trimmed packer. I have always taken the term to mean "whole, untrimmed". Sam's here has both whole (select) and flats (choice) in cryovac only, so they're not doing anything to them in-house.
 
There seems to be a good amount of fat. I was planning on my first all nighter but with this size I may just start her early Sat. morn. Thanks for your help.
 
I've got a 12 lb whole brisket packer that I started late last night and has an hour or two more to go and it'll be done. I didn't notice that any fat had been trimmed off the underside but interestingly, there were two large slices in the side of it which I've never seen before. It did make analyzing the fat cap a lot easier than before since I had a vertical cross section to see how much more to take off. Other than that, I think Wally World's packers have remained pretty much the same. I'll keep my eye out for trimmed packers but IMO, kind of defeats the purpose of purchasing a packer to begin with.
 
Karl and Doug,

Yes it does defeat the purpose getting a packer. But when I look at the fat side of these packers I see A LOT of lean meat, and I dont think it is the false fat cap either. I could be wrong, but they certainly look as if the butcher has already "butched" them!
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From the Brisket Selection & Preparation article on the website:

The whole brisket you'll buy for barbecue is what the IMPS calls "beef brisket, deckle-off, boneless." The IMPS defines it as follows: "All bones and cartilage shall be removed. The deckle (hard fat and intercostal meat on the inside surface) shall be removed at the natural seam exposing the lean surface of the deep pectoral muscle. The inside lean surface shall be trimmed practically free of fat." The word "intercostal" refers to meat between the rib bones.

So, by definition, all whole briskets should have a lean side "trimmed practically free of fat". If you're looking at a whole brisket in cryovac, you're looking at an untrimmed packer-- or as untrimmed as it can be and still meet the IMPS definition.
 
Doug, I know, but I am talking about the fat side not the lean side. Where I see alot of lean exposed on the fat side is over the flat section. The point sections are usually nicely covered with white hard fat - that is a good thing; however, I am also looking for a solid covering of fat over the flat area too on the fat side - with these packers here, that is not the case, they are trimmed down to the lean.

Now, if I just buy a flat, they have that nice solid covering of fat that I can trim myself, not so with the flat on the packers.
 
Can't say for sure. I usually buy the choice flats at Sam's and pay little attention to the select wholes-- I'll have to see if I can observe what you are describing next time I go.
 
I'm only able to get briskets in the 6 to 7 pound range here which are cryovac packed. A friend gets 10 to 12 pounders for cheaper but trims alot off. Mine need minimal trimming. On the last brisket smoke I actually trimmed almost all of the fat off and saw no difference in the tenderness or flavor. Has anyone else tried this?
 
Originally posted by Tony Hunter:
Doug, I know, but I am talking about the fat side not the lean side. Where I see alot of lean exposed on the fat side is over the flat section. The point sections are usually nicely covered with white hard fat - that is a good thing; however, I am also looking for a solid covering of fat over the flat area too on the fat side - with these packers here, that is not the case, they are trimmed down to the lean.

Now, if I just buy a flat, they have that nice solid covering of fat that I can trim myself, not so with the flat on the packers.
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Check out a Super Wal Mart in your area. I buy untrimmed whole packers in cryovac for $1.28 lb here in PA. Trust me the fat caps on them are 1/4" to 1/2" thick and they def are not trimmed. They range in size from 9lbs. up to 18 lbs. was the biggest i ever saw there.
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What are the types that Kroger carries. I thought about buying from them because the ones at Wally World are too big for my small family.
 
Originally posted by Steve Forwe:
What are the types that Kroger carries. I thought about buying from them because the ones at Wally World are too big for my small family.
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One word...foodsaver.

Perfect bday, xmas, or f-day gift.
 
Originally posted by Steve Forwe:
Good point. So the briskets from Wally World are good ones to buy?
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Steve, I never had a problem with them. I've been buying them for 6 years now.
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