Brisket Flat ,Flat question

Titch · May 20, 2019

Got a full Brisket from costco and it has a thin Flat, thinnest I have seen.
Now, as a person who does not Chase bark, could I fold the flat over on itself to stop it Overshooting or should I trim it Off?

Titch · May 20, 2019

Ok made my own decision, cut off and placed under rest of Brisket.
beef under a blanket

SmokinAussie · May 20, 2019

At least you'll have trimmings for chili.

mike243 · May 20, 2019

could have ground it up for a burger

, I would have folded but cutntuck will work the same way. Seen $65 for a few yesterday and thought I'd like to grind for burgers but not at that price per lbs

Titch · May 20, 2019

mike243 said:
could have ground it up for a burger , I would have folded but cutntuck will work the same way. Seen $65 for a few yesterday and thought I'd like to grind for burgers but not at that price per lbs

Thanks mike, i have enough in the freezer to grind
Mine cost 70 au, was about 8klg, 16lb

Capt · May 20, 2019

I am starting to see more and more of these super thin flats. Would love to see and hear how it comes out!

highergr0und · May 20, 2019

It is getting hard to find a packer with a good flat. If there are none on display I ask the butchers if they have more in the back.

I'm not an expert on meat cutting - is there a more expensive cut that butchers are slimming the flat down to get more of?

InThePitBBQ · May 20, 2019

Titch we get piles of those thin flats in the catering business when we open up cases of packers, our solution with a cooker full of them is to keep an eye on the IT* of the thin flat end and wrap about 1/3 of it in foil once it reaches 140*.

From there you can finish it any way you like but it preserves the quality of the thin areas keeping it moist and tender.

sudsandswine · May 20, 2019

highergr0und said:
It is getting hard to find a packer with a good flat. If there are none on display I ask the butchers if they have more in the back.

I'm not an expert on meat cutting - is there a more expensive cut that butchers are slimming the flat down to get more of?

I still see about the same mix of thin and thick flats at Sam's/Costo....for every one wide thick flat there are 3 or 4 thin ones. Seems about the way it's always been in my neck of the woods. If there's only 5 or 6 in the bin you might not find a good one, but when they're well stocked I can usually find a couple I like.

Titch · May 20, 2019

Thanks for the replies

Ron_L · May 20, 2019

I have been getting competition briskets from a local meat wholesaler and have been getting nice flats. This is our brisket from a couple of weeks ago. It is sitting in a hotel pan for reference.

kevinstaggs · May 20, 2019

Interesting read. I’ve been seeing a rash of thin flat packers too. I either select the best in the cast or more often than not just wait for a better packer. Maybe I’ll try this tip.

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Brisket Flat ,Flat question

Titch

somebody shut me the fark up.

Titch

somebody shut me the fark up.

SmokinAussie

somebody shut me the fark up.

mike243

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Titch

somebody shut me the fark up.

Capt

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highergr0und

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InThePitBBQ

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sudsandswine

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Titch

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