no whole brisket


 
J

John Heutz

TVWBB Fan
I'm dying to try smoking a brisket but whole untrimmed ones are nowhere to be found in my area. Any suggestions? Recommendations? I spoke with a butcher a few weeks ago and found out that they cannot get them untrimmed but I can't remember if he said they have the point or the flat. Sooooo....what now?
 
Get the biggest, thickest flat you can find with the thickest, whitest fat cap on it, and you'll be just dandy.
 
I have cooked flats but not a whole packer yet. What is the difference between the meat in the point and the meat in the flat? Any?

Tony
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony Hunter:
I have cooked flats but not a whole packer yet. What is the difference between the meat in the point and the meat in the flat? Any?

Tony </div></BLOCKQUOTE>

The flat is more lean and better for slicing than the point. The point is usually used for chopped brisket sandwiches. The two are separated by a thick fat layer.

I haven't cooked a whole packer cut either but my understanding is that the point is sometimes removed once it's done (so as not to dry out) and the point is cooked to a higher temp for pulling/chopping.

Chris has a great description of brisket makeup and selection at this link.
 
Just went through my first brisket (proud papa almost ... can't ya tell!). I ran a whole brisket and separated flat/point after the cook.

Flat: great meat and, for me, the whole reason to cook a brisket.
Point: "Different" meat -- probably will chop for enchiladas as was spoken in other threads.
Fat: There's lots of this on the whole brisky-doo. Found other folks' recommendations so that 10-25% doesn't go to the trash.

If only flats, then "mention" to your meat manager that you would like a whole brisket. If he thinks that is the whole one, then (unfortunately) shop somewhere more intelligent.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Susan Z:
I must be the only lover of sliced point...! Good stuff, baby, good stuff. </div></BLOCKQUOTE>

Trust me, you're not the only one.
 
Well if you gots to have beef you could always try the Chuck Roll. (Which has nothing to do with Mr. Berry of Rock fame.) I've never tried it, but I plan to.

AR
 
Suzan & Matt,

I hope it wasn't construed from my post that the point was only good chopped. I haven't had a chance to smoke a packer cut yet so haven't had a chance to try the various serving options for the point.

One of these day's I'll cook the beast and I'm sure I'll try it both ways (sliced & chopped). Given I'm a Northern boy (although technically a Downstater by Chicago standards
icon_smile.gif
), I think either way is a win re: BBQ.
 
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