Would this be a "packer" brisket, at 8 pounds?


 
Bill S.

Bill S.

TVWBB Pro
Bought a case of these at work today. At $2.12 a pound for usda choice I really couldn't pass it up. Was 4 to the case, each piece 8 pounds and and up. They all ended up being 8 pounds. According to our label they are "whole briskets 1/4" trim". It's pretty close to that, and won't need much trimming. Anyone ever see 8 pound packers? I've only done flats in the past, and I'm not to familiar with "whole briskets". But I don't see much of a point on these. Not that it matters, though I did want to try burnt ends. Doing one Saturday and the other 3 are hitting the freezer.
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(no idea why this pic flipped...lol)
 
looks like a packer to me, except the 2 that I cooked were about 11# each. Maybe they're veal packers
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JHunter:
What's the price per pound? </div></BLOCKQUOTE>

$2.12 for Choice. The case was $67. Considering I was paying $4.99 for flats, roughly 30 bucks a shot, I figured this was a no brainer.
 
The deckle is a piece of thin, fatty lean which is attached to the lean side of the brisket by membranes. It's always removed before packing.

I never see 8-lb briskets. That would be a small beef. Certainly not impossible though. I do see 8-lb packs that are not whole packers. They're often the packer with a hunk of point removed, or some point and the taper of the flat removed.
 
No. And I have no idea where that started. It isn't - never was - but it seems almost as if someone read 'deckle removed' on a package (maybe they were buying what they thought was a flat? or didn't know packer from flat in the first place?) and applied the word to what we call point. Dunno. But, as happens often, the repetition on the Net tends to entrench misnomers.

I once had a picture of a deckle. I'll look and see if I can find it. But it is a very fatty piece of lean that is between the brisket and the bone. You'll see it if you ever remove brisket from bone yourself, but barring that not likely. It's the standard to remove them when cutting carcasses.
 
The deckle or deckel is the layer of fat between the bone and the muscle which becomes the brisket cut. Lay a whole packer meat side up with the point on the left hand side and the flat on your right hand side. The deckle will be on the lower left side.
 
I've not seen 8 lb packers either. I had an 11 lb'er awhile back and it was fairly small.

Of course, that box label says "8 LBS & UP" so I'm betting on the latter.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH:
I've not seen 8 lb packers either. I had an 11 lb'er awhile back and it was fairly small.

Of course, that box label says "8 LBS & UP" so I'm betting on the latter. </div></BLOCKQUOTE>

I picked the lightest case we had, 32 pounds. Most were between 35-45 pounds. Since it's only me and my son eating I didn't want ones that were too big. I usually smoke 5-6 pound flats. These are pretty much the biggest ones I've had.
So was the consensus that they are small "packers"?
 
Bill,
Don't know, but I'm just wondering. Your third picture looks very thick. Is it possible that there are two flats or almost flats in that bag?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
Bill,
Don't know, but I'm just wondering. Your third picture looks very thick. Is it possible that there are two flats or almost flats in that bag? </div></BLOCKQUOTE>

Dave...That would be the point end. It's only one piece per cryo. I guess they are packers. I just thought "points" were more pronounced.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
OK, just a thought that crossed my feeble old mind. </div></BLOCKQUOTE>

No problem.....**** I don't even know what a packer looks like...lol.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill S.:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
OK, just a thought that crossed my feeble old mind. </div></BLOCKQUOTE>

No problem.....**** I don't even know what a packer looks like...lol. </div></BLOCKQUOTE>
If you had a flat like you are used to and a packer side by side, you would see the difference. I haven't seen a packer in a store around here in years as they don't sell up here. Around here, they call them, or used to call them, double briskets. I don't look or ask for them because my wife and I don't eat the point anyway. I just do flats like you. Bon apetite. Whatever they are, looks like a good buy so enjoy
 
Bill - I see you're from Albany - I've had a **** of a time finding whole brisket's here at times. Seems like all I find are flats, corned beef, or packers at $5/lb and up - any tips?

M
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by M Corey:
Bill - I see you're from Albany - I've had a **** of a time finding whole brisket's here at times. Seems like all I find are flats, corned beef, or packers at $5/lb and up - any tips?

M </div></BLOCKQUOTE>

Corey...Avon Meatland in Schenectady usually has them. I wanna say $2.69 a pound. I've never bought one though because they are too big for what I need. I get my butts there though, they are around $1.79 for bone-in. For flats I always went to Price Chopper, but they went up in price lately.
 
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