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Unread 05-17-2013, 11:29 AM   #9
On the road to being a farker
Join Date: 06-11-12
Location: Tucson
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Originally Posted by Ron_L View Post
No difference in meat quality just because the separate the flat and the point, but I find a big difference in the result. Most flats I see around here are either trimmed to death or are really a piece of a flat rather than the whole flat.

Look for a full fat cap on the one side and even trimming on the other. If there is a little fat or silver skin on the meat side you can clean that up. Also, if you have a choice, get the biggest one that they have. I prefer 12 lb + packers which would make the flat about 8 lbs +.
ahhh, these suckers were trimmed to DEATH. I didnt' see ANY fat cap on them but the barest of bare residue. almost looks as lean as round eye.

and they're only about 2-3 lbs per brisket
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