jcfontario
Knows what a fatty is.
I was thinking of doing my first brisket in the next couple of weeks, bu t am not sure that I want to do a whole packer. If I was to only do a smaller piece, would the brethren recommend doing the flat or the point?
Which part of the brisket is best?
- Thread starter jcfontario
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JimT
Full Fledged Farker
Flat.
JimT
JimT
jestridge
somebody shut me the fark up.
All of it
Smokin' Gnome BBQ
is One Chatty Farker
yep...
Alexa RnQ
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Best for what? Best for slicing for a box -- flat. Best for eating -- my choice would be point, but there are those who would argue with me.
Either way, I like packers cooked whole over trying to do flats alone.
Either way, I like packers cooked whole over trying to do flats alone.
G$
is One Chatty Farker
Quoted for Truth.
Yakfishingfool
Babbling Farker
The part on Poobah's Smoker!!!!
G
gpalasz
Guest
I agree, whole packers are the only way to go, Local meat market is getting a shipment of whole CAB packers friday, cant wait...I really like the smaller 9lb-10 lbers...just great on the kettle
HoosierTrooper
Full Fledged Farker
Both ends are good in different ways. For pure taste I prefer the point, which my daughter calls the greasy end.
BigAl
is One Chatty Farker
"Which part of the brisket is best?"
For me, it is which ever part that I happen to be eating, it's all good :biggrin:.
For me, it is which ever part that I happen to be eating, it's all good :biggrin:.
The Pigman
is Blowin Smoke!
I will only cook whole ones and the best part for me is the part of the flat that is overlapped by the point
handz98
Is lookin for wood to cook with.
Flat.
Cliff
Cliff
L
lazybonesmoke1
Guest
I would recommend the point if you were to choose from either of the two. I think it would allow you more room for error. It has more fat throughout and it can take more cook/smoke time.
Norcoredneck
somebody shut me the fark up.
The part that Mista sells.
DaveT
Full Fledged Farker
I have only done about 6 or 7. The first one was a flat and it came out by far better than the next 5 or so whole packers. That does not mean that doing a flat is the way to go. It just means that you can produce a good tasting flat by itself if you get it just right. In my case I would call it lucky because I am still trying to duplicate the flavor, texture, and moistness. I did a point a couple days ago, not so good :evil: Which ever way you go I am sure you will enjoy the experience of doing it as much as the pleasure of eating it. Enjoy :!:
BobBrisket
Moderator
Both. I'm not arguing with Diva!:wink: Flat for slicing and point for ends. I prefer the point too for taste.
Kosmo's Q
is one Smokin' Farker
I have to go with the point cut and made into burnt ends! But I always somke the whole packer!
Frank Sacco
is Blowin Smoke!
The whole damn thing is good!!
Alexa RnQ
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