Untrimmed Brisket Flats or packer?

grilling24x7 · 06-08-2012, 08:18 PM

I have yet to smoke a whole packer on my 18.5 WSM. I am a bit concerned with space.

I saw in the grocery store two UN-trimmed brisket flats which looked much better than the standard no-fat trimmed brisket flats.

Maybe I'm nuts but I didn't want to mess with the point (i want to serve pulled pork and sliced brisket at a party) so I was thinking that these untrimmed flats might be a good idea. They'd fit better and would be nicely fat insulated during the smoke (as compared to trimmed flat).

Anyone prefer the untrimmed flat? Or should I just man up and throw a whole packer on there?!

landarc · 06-08-2012, 08:22 PM

Do what works for you. Many folks have cooked just flats and had great meat. If you have sighted some excellent flats, go for it.

CarolinaQue · 06-08-2012, 08:25 PM

I agree with landarc. I like the point more than the flat, but a well cooked flat is excellent also. Especially if you're already going to have PP.

MilitantSquatter · 06-08-2012, 08:26 PM

as landarc says... do what works for you... if you only want slices, then cook the untrimmed flat.

that said, you can fit a full packer on a 18.5" WSM with a little curl on the end (or as some have done drape it over something until it shrinks a bit).

You can slice a full packer too...

thirdeye · 06-08-2012, 08:31 PM

Quote:

Originally Posted by MilitantSquatter

as landarc says... do what works for you... if you only want slices, then cook the untrimmed flat.

that said, you can fit a full packer on a 18.5" WSM with a little curl on the end (or as some have done drape it over something until it shrinks a bit).

You can slice a full packer too...

Yep, I bet I've posted this sketch a hundred times, saying "drape it over a beer can until is shrinks enough to lay flat". One reply was classic. The guy said "that worked great,.... but next time I will use an empty beer can".

06-08-2012, 08:18 PM	#1
grilling24x7 Full Fledged Farker Join Date: 05-17-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	Untrimmed Brisket Flats or packer? I have yet to smoke a whole packer on my 18.5 WSM. I am a bit concerned with space. I saw in the grocery store two UN-trimmed brisket flats which looked much better than the standard no-fat trimmed brisket flats. Maybe I'm nuts but I didn't want to mess with the point (i want to serve pulled pork and sliced brisket at a party) so I was thinking that these untrimmed flats might be a good idea. They'd fit better and would be nicely fat insulated during the smoke (as compared to trimmed flat). Anyone prefer the untrimmed flat? Or should I just man up and throw a whole packer on there?! __________________ Weber Performer 18.5" WSM UDS build: http://grilling24x7.com/UDS1.shtml http://www.grilling24x7.com

06-08-2012, 08:22 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Do what works for you. Many folks have cooked just flats and had great meat. If you have sighted some excellent flats, go for it. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

06-08-2012, 08:25 PM	#3
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME Downloads: 0 Uploads: 0	I agree with landarc. I like the point more than the flat, but a well cooked flat is excellent also. Especially if you're already going to have PP. __________________ Tim “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

06-08-2012, 08:26 PM	#4
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	as landarc says... do what works for you... if you only want slices, then cook the untrimmed flat. that said, you can fit a full packer on a 18.5" WSM with a little curl on the end (or as some have done drape it over something until it shrinks a bit). You can slice a full packer too... __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's