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Butcherin' my brisket...

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pegraves

  • Karma: 0
I bought a packer at Albertsons yesterday and I am getting it ready for the poker group tomorrow.  Well, I think it's a packer.  I was hoping someone might comment on what's going on with this piece of meat.  As expected, I trimmed a lot of fat out between the flat and the point, but beyond the point there's a hugh hunk of meat.  What exactly am I looking at?  Should I leave it or cut it off?  Side note, that hugh slice in the flat is courtesy of Albertson's, not me.  It's going on tomorrow morning early (probably around 5AM).  Thanks in advance!

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#1 - July 26, 2010, 07:16:31 pm
22.5 Weber Kettle
18.5 WSM
KCBS CBJ #59539

Crash

  • Karma: 20
You've got a full packer there.  Flat on the left and a point (deckle) on the right.  You'll find those nasty slashes on a lot of store bought packers and they are affectionately called "packer slices/cuts".

Leave it whole and have fun with your first brisket.
#2 - July 26, 2010, 08:08:19 pm
I love animals.  They're delicious!
VRM Pit Crew

azkitch

  • Karma: 9
I recommend separating flat from point after flat is done, and cooking the point another hour or so. Lots of fat to render in a point. That produces the burnt ends.
#3 - July 26, 2010, 09:24:57 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

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