So did I buy just the flat?

Biggen · Mar 9, 2013

Going to try my first brisket tomorrow and I think I already got off on a bad start. Did I come home with just the flat?

I got this at Winn Dixie and it was cryowrapped. The butcher assured me it was a whole packer brisket. His words were "It's the whole enchilada". It weighs just over 8 pounds.

But looking at it, it looks like just the flat to me which bums me out. I was looking forward to making burnt ends tomorrow when the flat was resting. On top of that I also paid $5.99/lb which I think was too high. I need to make the drive to my local Sams club when I want to do this again in the future as I thought I saw them much cheaper there.

I trimmed off most of the fat off the bottom (after I took the picture) and some on the sides but I left all the fat on the cap. Was this correct?

K-JUN · Mar 9, 2013

Looks like they just cut a packer in half?

Check this out.

BBQ Bandit · Mar 9, 2013

Afraid it is a flat.... probably cut off the point for ground beef.

caseydog · Mar 9, 2013

That is flat. And, like onexchef posted, it doesn't even look like they separated the point from the flat -- they just cut the packer in half.

CD

Biggen · Mar 9, 2013

So I'm confused. When you say they cut it in half, am I looking at the half that contains the flat only then? Bastards...

HankB · Mar 9, 2013

All I've ever done are flats 'cause that's what they have at my Sam's club. Someday I'll find a packer. In the meantime I'm pretty happy with the results I get from flats.

I wouldn't lose too much sleep over this.

Biggen · Mar 9, 2013

HankB said:
All I've ever done are flats 'cause that's what they have at my Sam's club. Someday I'll find a packer. In the meantime I'm pretty happy with the results I get from flats.

I wouldn't lose too much sleep over this.

Yeah, I'm sure it will be great. I just made up a glaze for the burnt ends already so now it will have to go to waste...

tyotrain · Mar 9, 2013

Rub her down toss her on the cooker and it will be all good my friend.

Have fun and happy smoking
BBQ UP

K-JUN · Mar 9, 2013

It's hard for me to tell but it looks like its more of the point side?

deepsouth · Mar 9, 2013

Biggen said:
Going to try my first brisket tomorrow and I think I already got off on a bad start. Did I come home with just the flat?

I got this at Winn Dixie and it was cryowrapped. The butcher assured me it was a whole packer brisket. His words were "It's the whole enchilada". It weighs just over 8 pounds.

But looking at it, it looks like just the flat to me which bums me out. I was looking forward to making burnt ends tomorrow when the flat was resting. On top of that I also paid $5.99/lb which I think was too high. I need to make the drive to my local Sams club when I want to do this again in the future as I thought I saw them much cheaper there.

I trimmed off most of the fat off the bottom (after I took the picture) and some on the sides but I left all the fat on the cap. Was this correct?

if your winn dixie is like my winn dixie, they don't know chit about meat.

Tootin on Q · Mar 9, 2013

go grab a chuck roast, I have heard it is close to point like and can be used for burnt ends. I may be wrong so others can correct me, but there is never a good reason to throw out a preparation you have made yourself, you just need to adapt it to something else.

Callahan-que · Mar 9, 2013

Ouch! 5.99/lb. Quit buying your meat from Winn Dixie. And I'm in agreement with caseydog they cut a whole packer in half.

Biggen · Mar 9, 2013

J'ville Grill said:
Ouch! 5.99/lb. Quit buying your meat from Winn Dixie. And I'm in agreement with caseydog they cut a whole packer in half.

Yeah, no kidding. There pork butts and spare's are cheap but this will be the last time I make the mistake of buying briskets from them.

deguerre · Mar 9, 2013

To me it looks like you got the point and a portion of the flat. Now, I'll be the first to tell ya, I LOVE the point. It's my favorite part of the brisket. Just cook til tender.

Biggen · Mar 9, 2013

deguerre said:
To me it looks like you got the point and a portion of the flat. Now, I'll be the first to tell ya, I LOVE the point. It's my favorite part of the brisket. Just cook til tender.

Hell now i am confused. I'll just cook it till its tender, slice it, and see what happens.

So did I buy just the flat?

Biggen

Got Wood.

K-JUN

is one Smokin' Farker

BBQ Bandit

Babbling Farker

caseydog

somebody shut me the fark up.

Biggen

Got Wood.

HankB

is Blowin Smoke!

Biggen

Got Wood.

tyotrain

is one Smokin' Farker

K-JUN

is one Smokin' Farker

deepsouth

somebody shut me the fark up.

Tootin on Q

Is lookin for wood to cook with.

Callahan-que

Babbling Farker

Biggen

Got Wood.

deguerre

somebody shut me the fark up.

Biggen

Got Wood.

Similar threads