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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-09-2013, 12:58 PM | #1 |
On the road to being a farker
Join Date: 09-11-13
Location: new york
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Is this a packer?
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 ;)
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11-09-2013, 01:02 PM | #2 |
On the road to being a farker
Join Date: 08-22-12
Location: Rogers, AR
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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.
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Reverse flow homebuilt 250, Rebel 23, Jenn-Air built in grill island, 18" Weber. Red Thermapen at Christmas! And the proud new owner of a Weber Performer :clap: |
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11-09-2013, 01:03 PM | #3 |
On the road to being a farker
Join Date: 08-22-09
Location: Sebring Fl
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Yep it's a packer
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Thanks from:---> |
11-09-2013, 01:04 PM | #4 |
On the road to being a farker
Join Date: 08-22-09
Location: Sebring Fl
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point is on lower left in your picture
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11-09-2013, 01:04 PM | #5 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Baby packer.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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Thanks from:---> |
11-09-2013, 01:06 PM | #6 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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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.
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11-09-2013, 01:07 PM | #7 |
Full Fledged Farker
Join Date: 08-22-11
Location: Spokane Washington
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Yes, it's a packer..
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You can ignore reality...but you cannot ignore the consequences of ignoring reality.. |
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11-09-2013, 01:11 PM | #8 |
On the road to being a farker
Join Date: 09-11-13
Location: new york
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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.
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11-09-2013, 01:39 PM | #9 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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My guess is that it's a flat, but the packing house left some of the point on it.
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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11-09-2013, 02:09 PM | #10 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Packer: the two pockets of hard fat in picture 1 are a dead give away you wont see that on a market trim flat.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from:---> |
11-09-2013, 05:44 PM | #11 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Baby for sure. Looks like a pretty nice piece of meat.
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11-09-2013, 06:01 PM | #12 | |
is one Smokin' Farker
Join Date: 07-08-12
Location: Murrieta ca
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Quote:
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Smoke This BBQ Team,Jambo Jr,2 BP UDS'S,2 Pellet Smokers |
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11-09-2013, 06:29 PM | #13 |
Full Fledged Farker
Join Date: 01-28-12
Location: Hagerstown, MD
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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!
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Todd |
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11-09-2013, 09:30 PM | #14 |
On the road to being a farker
Join Date: 09-11-13
Location: new york
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Prepped it for tomorrow, I can now see the small point that is left, its not that thick.
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11-09-2013, 10:34 PM | #15 |
Banned
Join Date: 09-03-13
Location: Edgewood, TX
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Yep, that is a STL cut rib... oh, wait... Cook the danged thang and eat it! Save me a plate.
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