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Bigmista
06-07-2007, 07:33 PM
I went to Restaurant Depot this morning to pick up some briskets for my comp this weekend. They sucked! Icouldn't find a single brisket with a flat over 1/2 and inch high.

How am I supposed to get decent slices out of those?

Gonna try Smart & Final on the way home.

Mooner
06-07-2007, 07:35 PM
You could always cut them on a bias....:-D All joking aside though Mista, if you don't find any thicker ones angle your knife some when you slice and your pieces will appear thicker.

Bigmista
06-07-2007, 07:38 PM
I really hope it doesn't come down to that.

bbqjoe
06-07-2007, 08:13 PM
Nothing pizzes me off more than lame brisket.
I feel your pain.

Jeff_in_KC
06-07-2007, 10:17 PM
I just picked up a couple of Black Canyon Angus briskets for the comp a week from tomorrow that were awesome! Sorry you're having trouble finding thicker flats... definitely been down that road.

Bentley
06-07-2007, 10:39 PM
Don't give me no stinking excuses! :wink:

Dale P
06-08-2007, 04:00 AM
I cant find any good briskets around my town. Butchers around here do not have a clue about BBQ. All they really care about is making the sell. When I ask to look at their product, I get this rolling of the eyes, and the "all of our meats are good" Bullcrap.

I feel your pain Mista.

SP
06-08-2007, 06:31 AM
A few weekd ago they had some real bad packers at Sams. A week later they had some great ones. Some of the best they've had. It goes in cycles.

ique
06-08-2007, 06:40 AM
I was at the Rest Depot in Needham MA yesterday and found the same thing. All the loose briskets had very thin flats and not competition worthy. I ended up buying a case of CAB packers and found about 1/2 of them were decent.