AZ Barbeque.com
BBQ Related Topics => BBQ Recently? Post Pictures and Tell us what you cooked. => Topic started by: pegraves on July 26, 2010, 07:16:31 pm
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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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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.
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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.