Flat vs Packer


 
R

Ryan Ko

TVWBB Super Fan
I am sure there are threads similar, but have a specific question. I have done a few brisket packers in the past with great results. I have not done a flat. I am going to do some pork butts this weekend and I have a brisket flat in the freezer that I am thinking of throwing in with them. My question is: what differences are there between a packer and a flat. Cook time, temp, prep, etc... I am sure it will cook faster, but I just wanted to know what you all have experienced.
 
I can't wait to hear some insight on this. I have done several flats to horrendous results. Packers are just too much for only two of us (even with leftovers). I have come to believe that the only way to possibly get good results is the whole packer.

I like my brisket fork tender, about 1/4" slices, melting in my mouth.

does anyone get this with just a flat???
 
I only do flats. Usually right around 6 lbs. I DO NOT trim the fat and smoke it fat side up so as the fat renders it keeps it moist. Usually takes around 9 hours.
 
I will echo what JimT said. I used to do packers and flats now I only do flats. Not because they are better or anything just less meat which works perfect for us. I also always do them at high heat, I foil them around 160.

Clark
 
I have not had good results with flats either. I tried one recently high heat and it was edible but not that good. The one I used was fairly thin which didn't help things. I did leave the fat cap on thought I don't think it helped at all.

My next attempt will be a low and slow cook, trimmed flat so I can get rub on the entire piece of meat. May or may not foil (most likely will with some beef broth added to foil). We'll see. Hopefully I can find a little thicker piece of meat next time.
 
Thickness I think is more important than weight. I did a 6lb flat but it was really thin. Dried out when I did high heat. I've been told for the thin ones I should do low and slow.
 
You can high heat thin flats but you must foil much sooner which, obviously, will impede bark formation.

Low/slowing thing flats is by no means an assured thing. Plan to foil, sooner than later, still, though it's not usually necessary to foil quite as soon as a HH cook - time-wise - it is temp-wise. Adding liquid is an option (not one I like as it can lead toward a pot roast-y finish). Better, imo to seek out thick flats. If you start out with a thin, often over-trimmed flat, it is hard to expect too much because there isn't much of substance to start out with. Thickness is what allows for cooking time and cooking time is what you need, whether you cook HH or low/slow.
 
it seems like foiling is a necessity with HH or low/slow?

I have no probem foiling to speed up a process, I just have a hard time accepting that I have to use foil for quality. I know there are people producing incredible brisket without foil.

What gives?
 
Quote:
it seems like foiling is a necessity with HH or low/slow?

I have no probem foiling to speed up a process, I just have a hard time accepting that I have to use foil for quality. I know there are people producing incredible brisket without foil.

What gives?

You tell me? My best briskets have been with no foil! Go figure,
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http://img340.imageshack.us/img340/260/dsc01519o.jpg
 
that looks to die for.

what are the details?

Size?
HH or L&S
time?
Looks like you trimmed most of the fat cap?

You should win an award for the smoke ring!
 
I think it was a 8 or 9lb flat,I left around a 1/8" of the cap on it, was cap down on the board.

I cooked for 12hrs at 220ish, RO Lump, foiled clay in foiled pan with pecan chunks.

When it hit 195 the temp probe fell in, I pulled, tented for 20 then foiled in cooler w/ towels and rested for 1.5hrs.

By far the best I ever had, scared myself! I was ready to go to comps after that one
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Thank you for the comments.
 
I just have a hard time accepting that I have to use foil for quality
Click to expand...
Who's saying you do? You don't. But you can't start out with a thin, overly trimmed piece of a brisket and expect too much. 'Jerky', as you note your briskets have been, is from severe overcooking. But it is harder to not overcook a thin piece of brisket, especially if trimmed to death.

Probably the biggest problem with brisket, as one sees repeatedly with those new to cooking them, is the notion that to learn the process they can start with small pieces of brisket (which are most often thin and too trimmed as those are ubiquitous) - and then they become frustrated because the meat is dry.

One of the reasons I don't cook flats is because good flats are hard to find. They' re around - as easily seen by those here who cook them - but not where I shop.

Seek good, thick flats. If you can't find any get packers. Either cook whole (and freeze the leftovers) or separate the flat from the point and cook the flat (the point can be frozen and cooked at another time, or can be ground for excellent burgers).
 
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