The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Is this a packer? (http://www.bbq-brethren.com/forum/showthread.php?t=174926)

bbqmike_ny 11-09-2013 12:58 PM

Is this a packer?
 
2 Attachment(s)
I picked this up at BJs, they don't tend to have brisket larger than 9lbs, usually it looks like just the flat at around 6-7lbs, this is 8lbs, but it looks like a packer to me, but I have only worked with 2 briskets so far ;)

KBird 11-09-2013 01:02 PM

The label looks like it says beef brisket flat. Is it the same thickness throughout? If so, it is probably a flat. A whole packer usually has half of it about twice as thick as the rest.

BBQ-Jim 11-09-2013 01:03 PM

Yep it's a packer

BBQ-Jim 11-09-2013 01:04 PM

point is on lower left in your picture

Bbq Bubba 11-09-2013 01:04 PM

Baby packer.

IamMadMan 11-09-2013 01:06 PM

Kind of hard to tell from your picture, I don't see a recognizable point. Doesn't mean it's not there, just can't distinguish from your pictures.

Smokeoholic 11-09-2013 01:07 PM

Yes, it's a packer..

bbqmike_ny 11-09-2013 01:11 PM

Thanks, it looks like a "baby packer" as said, yes the point side it about 1.5x thicker than the flat end, I'll post some picks of the cook tomorrow.

chicagokp 11-09-2013 01:39 PM

My guess is that it's a flat, but the packing house left some of the point on it.

Bludawg 11-09-2013 02:09 PM

Packer: the two pockets of hard fat in picture 1 are a dead give away you wont see that on a market trim flat.

sliding_billy 11-09-2013 05:44 PM

Baby for sure. Looks like a pretty nice piece of meat.

Wneill20 11-09-2013 06:01 PM

Quote:

Originally Posted by Bludawg (Post 2686904)
Packer: the two pockets of hard fat in picture 1 are a dead give away you wont see that on a market trim flat.


:clap2:

"Bone to Bark" BBQ 11-09-2013 06:29 PM

I just cooked one just like it today.... I got it from Sams and it was a packer cut, just quite a bit smaller than what we cook for comps. It turned out great!

bbqmike_ny 11-09-2013 09:30 PM

5 Attachment(s)
Prepped it for tomorrow, I can now see the small point that is left, its not that thick.

Okie Sawbones 11-09-2013 10:34 PM

Yep, that is a STL cut rib... oh, wait... :razz: Cook the danged thang and eat it! Save me a plate.


All times are GMT -5. The time now is 09:06 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.