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Old 03-12-2009, 05:25 PM   #1
jcfontario
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Default Which part of the brisket is best?

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?
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Old 03-12-2009, 05:30 PM   #2
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Flat.

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Old 03-12-2009, 05:35 PM   #3
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All of it
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Old 03-12-2009, 05:36 PM   #4
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Quote:
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All of it
yep...
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Old 03-12-2009, 05:37 PM   #5
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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.
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Old 03-12-2009, 05:46 PM   #6
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Quote:
Originally Posted by DivaHerself View Post
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.
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Old 03-12-2009, 05:57 PM   #7
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The part on Poobah's Smoker!!!!
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Old 03-12-2009, 06:09 PM   #8
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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
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Old 03-12-2009, 06:10 PM   #9
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Both ends are good in different ways. For pure taste I prefer the point, which my daughter calls the greasy end.
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Old 03-12-2009, 07:32 PM   #10
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"Which part of the brisket is best?"


For me, it is which ever part that I happen to be eating, it's all good .
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Old 03-12-2009, 07:37 PM   #11
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I will only cook whole ones and the best part for me is the part of the flat that is overlapped by the point
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Old 03-12-2009, 08:03 PM   #12
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You gotta use it all.
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Old 03-12-2009, 08:03 PM   #13
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Flat.

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Old 03-12-2009, 08:09 PM   #14
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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.
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Old 03-12-2009, 08:12 PM   #15
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The part that Mista sells.
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