Adam aka DocAutomatic
New member
I'm having trouble finding local USDA prime packers and considering online ordering from the likes of SRF or Creekstone. One of the things I like when buying brisket in person is being able to choose between a few specimens. I really value packers that have thick flats that don't just taper down to be really thin at the end.
Obviously, when ordering online, I won't have that luxury. Considering the costs involved with those higher grades, I began wondering if ordering a heavier brisket would help to ensure a thicker flat. Is this the case or is it just a possible to get a longer or wider brisket that's still thin? When you think of briskets you've cooked over the years, where do you recall the extra #'s when comparing 12#ers to 15-16#ers? I suppose one could buy bigger and trim the end more but that kind of stinks too.
Obviously, when ordering online, I won't have that luxury. Considering the costs involved with those higher grades, I began wondering if ordering a heavier brisket would help to ensure a thicker flat. Is this the case or is it just a possible to get a longer or wider brisket that's still thin? When you think of briskets you've cooked over the years, where do you recall the extra #'s when comparing 12#ers to 15-16#ers? I suppose one could buy bigger and trim the end more but that kind of stinks too.