Flats vs Packers


 
R

Ryan Ko

TVWBB Super Fan
Do you get a better yield from a flat than you do from a packer? I know I am getting about 50% from a packer, but the flat just seems like there is less fat, water, etc... Anyone have an idea?
 
Sure, as the point is so fatty and packers are rarely trimmed. However, the cost of flats is a LOT higher, too. My best briskets have all been whole briskets.
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Dave, I agree that packers are the way to go. That is what I usually cook. I just picked up a very nice 10# flat at Sams and was curious how much cooked meat I would get out of it. I am hoping for at least 6#.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ryan Ko:
Dave, I agree that packers are the way to go. That is what I usually cook. I just picked up a very nice 10# flat at Sams and was curious how much cooked meat I would get out of it. I am hoping for at least 6#. </div></BLOCKQUOTE>

At least, and I'd think a little more. Hope it turns out good.
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