Is this a packer?

bbqmike_ny · Nov 9, 2013

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 · Nov 9, 2013

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 · Nov 9, 2013

Yep it's a packer

BBQ-Jim · Nov 9, 2013

point is on lower left in your picture

Bbq Bubba · Nov 9, 2013

Baby packer.

IamMadMan · Nov 9, 2013

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 · Nov 9, 2013

Yes, it's a packer..

bbqmike_ny · Nov 9, 2013

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 · Nov 9, 2013

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

Bludawg · Nov 9, 2013

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 · Nov 9, 2013

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

Wneill20 · Nov 9, 2013

Bludawg said:
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 · Nov 9, 2013

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 · Nov 9, 2013

Prepped it for tomorrow, I can now see the small point that is left, its not that thick.

Okie Sawbones · Nov 9, 2013

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

bbqmike_ny · Nov 10, 2013

On the Pit about an hour ago.

cruising at 280, 142 1.5hr in, flipped it onto the fat cap side.

bbqmike_ny · Nov 10, 2013

Here is the result, not a juicy as I wanted, but tender, I believe it could have stayed on a while longer, I wrapped it after 3 hours, temps were pretty even, I had to add some KB at the end to maintain temp.

Okie Sawbones · Nov 10, 2013

Got my mouth watering...

sliding_billy · Nov 10, 2013

Looks pretty moist in the pic.

Is this a packer?

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