*Pics* is this a packer or flat?


 
A

Anthony M

New member
How can I tell?
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http://i469.photobucket.com/al...mostacc/191_9163.jpg
 
This looks like a brisket flat to me. Notice how "flat" the package is. A packer has a big fat end (the point) and a skinny end (the flat).

Also, notice the price. Costco packers come in around 1.89/lb where your here is $3.15/lb. Not a terrible price considering they cut the flat off the packer and trimmed some of the fat for you, but not as cheap as a packer brisket would be, certainly.

Chris Allingham put together a "tour" of a brisket packer here:

http://www.virtualweberbullet.com/virtualbrisket.html
 
that is a packer. The second picture shows you the fatcap and the point... If you look at the top right part of the second picture. That meat that is showing is part of the point... And the IBP plants do not do flats. That is a specialty cut and they don't do those...

(I get all of my meat directly from the IBP plant).
 
It's been my experience that Costco has started to sell flats in cryovac packaging, and that they're often butchered to include a small amount of point meat. I could be wrong though. I think the best way for Anthony to find out is to open this badboy up and examine the grain of the meat...
 
I also think packer. Albeit in the smaller range. That pkg is 8lb 9 oz. The thickness is pretty uniform, except for the lower left of the 1st pick where it looks to me like the flat thins considerably. The 2nd pic tells the story unless my eyes decieve me.

Mark
 
I've got those. It's a flat with just a tiny portion of the point on. Def not like a full packer. Good meat none the less, just would be nice to pay half of that for a full packer and make burnt ends
 
Down here they call those "Market Trimmed" Briskets. They have much of the upper fat removed as well as some (but not most) of the point trimmed away. The fat cap has usually been trimmed down to about 1/4-1/2" They're cheaper per lb than just a flat, but more expensive than a "true" packer. A "flacker" would be a good term, I think.
 
I havent figured it out yet. I think it is what Dave/G called it "a mongrel flacker". But it is still in the fridge dethawing for this weekend so i havent opened it up. I'll try to get some pix as soon as i rub her down.

I was looking forward to chopping up that point or making burnt ends so i hope there is at least a partial point.
 
Originally posted by Matt B.:
Down here they call those "Market Trimmed" Briskets. They have much of the upper fat removed as well as some (but not most) of the point trimmed away. The fat cap has usually been trimmed down to about 1/4-1/2" They're cheaper per lb than just a flat, but more expensive than a "true" packer. A "flacker" would be a good term, I think.
Click to expand...

I've never seen any of those, but that would explain why it looks different than a typical whole packer.
 
there will be a small amount to make burnt ends with. maybe 1-2lbs of meat there. just a little treat.

why is it every time I make a brisket the burnt ends find there way into an omelet?
 
Turned out to be a flacker after all! I ended up w/about 1.5lbs of point meat after the cook. This was my first brisket and man it turned out good. So good that my wife said that she liked it better than filet, and that I should smoke another one for xmas dinner...
 
I was going to add, check the price per pound Flats are like $3.50/lb and packers < $2.00/lb.

I would prefer a flacker...
 
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