Small Packer = no flat?

SmokeFan · 10-09-2012, 06:31 AM

I've done a few larger packers, say about 12-15lbs, but this is my first attempt at a smaller packer.

It's a 8 lb Costco Choice full packer. I set out trimming the thing up this am, and the first I noticed was that there is very little actual meat in the flat section. There's easily as much fat as flat. If I trimmed fat down to 1/4" I doubt the whole flat would be 3/4" thick.

The meat is a beautiful color, and I think the point is gonna be great, but this flat looks more like beef bacon than brisket when viewed from the side. Have I been had?

Either way, it's on at 270, rubbed with nothing but a dalmation mix of sea salt(ground) and tellicherry pepper.

Here's a pic that shows how thin the flat is:

NickTheGreat · 10-09-2012, 06:51 AM

I'm no butcher, but I've noticed that some of the packers I get from Sams have a much smaller point than others. The last one I bought was the biggest brisket I've bought (by a little) and had the smallest point.

BBQ PD · 10-09-2012, 09:50 AM

I've seen those a Costco also, and although I am no butcher, I believe they are not actually full packers. What I have seen is flats and points that seem to have been split, then placed in a cryovac.

deguerre · 10-09-2012, 09:58 AM

Jeez. I'd be worried about that flat (sort of

) drying out. Are you gonna pan and foil once it gets some smoke?

SmokeFan · 10-09-2012, 10:01 AM

Quote:

Originally Posted by BBQ PD

I've seen those a Costco also, and although I am no butcher, I believe they are not actually full packers. What I have seen is flats and points that seem to have been split, then placed in a cryovac.

You might be on to something! As I was trimming and rubbing it, I noticed that it didn't quite look it had been cut like the other packers I've done, but couldn't put my finger on what exactly was different. From the context of it being split in 1/2, it all kinda makes sense why it looks different. And why it's about 1/2 the size of a normal full packer.

Oh well, it's 4+30 into the cook now!

SmokeFan · 10-09-2012, 10:05 AM

Quote:

Originally Posted by deguerre

Jeez. I'd be worried about that flat (sort of

) drying out. Are you gonna pan and foil once it gets some smoke?

Yes. My concern exactly, so I left a bunch of fat on that normally I might have removed. I have about 1000' of red butcher paper sitting next to me I plan to wrap it in once it gets where I want it. Will leave it on till it probes good. Then plan on resting it in the 200 degree oven. Kinda doing the centex brisket thing.

I may also drop the paper wrapped briskie in a pan. Kinda worried that would dissolve the paper and make a mess. Live and learn I suppose.

We'll see how it goes...

Bludawg · 10-09-2012, 10:08 AM

I aint no butcher but I have cut up my share of Cows and I stayed at Holiday Inn last night

. That looks to me like the tail of the Flat with the tail of the point attached. In the photo the point is on the bottom. The reason it reminds you of Beef Bacon is the fat seam between the two muscles. Buy cutting it this way they can market it as a packer.

landarc · 10-09-2012, 03:11 PM

I would tend to agree with Bludawg, This is what happens when the flat is just hacked off.

SmokeFan · 10-09-2012, 03:17 PM

Not sure I got ripped or not, but I feel like what I bought was misrepresented. Oh well...

I double wrapped it red butcher paper at about 170. It's in the upper 180's now, and the point is probing like buttah. The flat still has some issues to work out in spots. I may over cook a little intentionally just to see what that's like.

Almost there and then I'll be shutting the BGE down, and letting the briskie just hang around the 200 mark till dinner. I'm surprised how much liquid the paper holds in.

El Ropo · 10-09-2012, 04:45 PM

They call 'em split brisket down here. Regularly stocked right next to the full packers.

Daggs · 10-09-2012, 06:21 PM

I buy at sams not Costco but I fully inspect the brisket before buying. I usually have them bring out what they have in back to find the largest flat. Sometimes I need to do some trimming but I get the largest flat for the money.

Out of curiosity what's the going rate on packers down in Texas? I'm paying $2.48 a pound.

SmokeFan · 10-10-2012, 08:28 AM

Quote:

Originally Posted by Daggs

Out of curiosity what's the going rate on packers down in Texas? I'm paying $2.48 a pound.

I paid $2.49/lb at Costco for that one. My local grocery stores are higher though.

10-09-2012, 06:31 AM	#1
SmokeFan Full Fledged Farker Join Date: 02-13-12 Location: Fort Worth, TX Downloads: 1 Uploads: 0	Small Packer = no flat? I've done a few larger packers, say about 12-15lbs, but this is my first attempt at a smaller packer. It's a 8 lb Costco Choice full packer. I set out trimming the thing up this am, and the first I noticed was that there is very little actual meat in the flat section. There's easily as much fat as flat. If I trimmed fat down to 1/4" I doubt the whole flat would be 3/4" thick. The meat is a beautiful color, and I think the point is gonna be great, but this flat looks more like beef bacon than brisket when viewed from the side. Have I been had? Either way, it's on at 270, rubbed with nothing but a dalmation mix of sea salt(ground) and tellicherry pepper. Here's a pic that shows how thin the flat is: Last edited by SmokeFan; 10-09-2012 at 07:49 AM.. Reason: Was off a pound on the weight, it's 8 lb. And to add a pic.

10-09-2012, 06:51 AM	#2
NickTheGreat is one Smokin' Farker Join Date: 05-08-12 Location: Iowa Downloads: 0 Uploads: 0	I'm no butcher, but I've noticed that some of the packers I get from Sams have a much smaller point than others. The last one I bought was the biggest brisket I've bought (by a little) and had the smallest point. __________________ 18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!

10-09-2012, 09:50 AM	#3
BBQ PD is one Smokin' Farker Join Date: 10-17-10 Location: Livermore, CA Downloads: 0 Uploads: 0	I've seen those a Costco also, and although I am no butcher, I believe they are not actually full packers. What I have seen is flats and points that seem to have been split, then placed in a cryovac. __________________ Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.

10-09-2012, 09:58 AM	#4
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Jeez. I'd be worried about that flat (sort of) drying out. Are you gonna pan and foil once it gets some smoke? __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

10-09-2012, 10:08 AM	#7
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I aint no butcher but I have cut up my share of Cows and I stayed at Holiday Inn last night. That looks to me like the tail of the Flat with the tail of the point attached. In the photo the point is on the bottom. The reason it reminds you of Beef Bacon is the fat seam between the two muscles. Buy cutting it this way they can market it as a packer. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

10-09-2012, 03:11 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I would tend to agree with Bludawg, This is what happens when the flat is just hacked off. __________________ "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

10-09-2012, 03:17 PM	#9
SmokeFan Full Fledged Farker Join Date: 02-13-12 Location: Fort Worth, TX Downloads: 1 Uploads: 0	Not sure I got ripped or not, but I feel like what I bought was misrepresented. Oh well... I double wrapped it red butcher paper at about 170. It's in the upper 180's now, and the point is probing like buttah. The flat still has some issues to work out in spots. I may over cook a little intentionally just to see what that's like. Almost there and then I'll be shutting the BGE down, and letting the briskie just hang around the 200 mark till dinner. I'm surprised how much liquid the paper holds in.

10-09-2012, 04:45 PM	#10
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	They call 'em split brisket down here. Regularly stocked right next to the full packers. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

10-09-2012, 06:21 PM	#11
Daggs Full Fledged Farker Join Date: 09-09-12 Location: Crystal Lake IL Downloads: 0 Uploads: 0	I buy at sams not Costco but I fully inspect the brisket before buying. I usually have them bring out what they have in back to find the largest flat. Sometimes I need to do some trimming but I get the largest flat for the money. Out of curiosity what's the going rate on packers down in Texas? I'm paying $2.48 a pound. __________________ UDS (not so U) UDD, 22.5 OTS, Coming soon: mini UDS & double barreled RFS