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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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03-12-2009, 08:15 PM | #16 |
Full Fledged Farker
Join Date: 12-28-07
Location: St. Louis, MO
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I have only done about 6 or 7. The first one was a flat and it came out by far better than the next 5 or so whole packers. That does not mean that doing a flat is the way to go. It just means that you can produce a good tasting flat by itself if you get it just right. In my case I would call it lucky because I am still trying to duplicate the flavor, texture, and moistness. I did a point a couple days ago, not so good Which ever way you go I am sure you will enjoy the experience of doing it as much as the pleasure of eating it. Enjoy
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03-12-2009, 08:16 PM | #17 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Both. I'm not arguing with Diva! Flat for slicing and point for ends. I prefer the point too for taste.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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03-12-2009, 08:22 PM | #18 |
is one Smokin' Farker
Join Date: 09-24-06
Location: Mustang, Okla.
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I have to go with the point cut and made into burnt ends! But I always somke the whole packer!
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03-12-2009, 08:31 PM | #19 |
is One Chatty Farker
Join Date: 10-21-07
Location: Patchogue, NY
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The whole damn thing is good!!
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03-12-2009, 08:53 PM | #20 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Damn straight.
*does brisket dance*
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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03-12-2009, 09:44 PM | #21 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Brisket is a brisket is a brisket...it all tastes like brisket...you're gonna get different textures in the flat than the point because it's leaner. Go with what you can find on sale...it's all up to the smoker...and the smokee...IMHO!
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03-12-2009, 09:48 PM | #22 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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For only 1 piece, the point if you can find one. I've never seen one for sale myself. I recommend full pakcers, but you asked which of the two pieces....so point.
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03-12-2009, 10:16 PM | #23 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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That brings up a ? What the hell do they do with the points? Into the grinder I guess.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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03-12-2009, 10:17 PM | #24 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Shake your money maker....................
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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03-12-2009, 10:25 PM | #25 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Hey, that brisket made money for me this last weekend!
Our Albertson's carries brisket points packaged separately for sale. Don't you know I've got a couple in the freezer.
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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03-12-2009, 10:30 PM | #26 |
Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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The part on my fork...
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03-12-2009, 10:45 PM | #27 |
is one Smokin' Farker
Join Date: 10-25-08
Location: Drippin' Springs, TX
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I'd do the whole thing, a Packer. That is the only way to learn these things.
Point or Flat, depends on who you ask. This is an "There is an ass for every seat" sort question. I prefer the Point but many of my friends like the Flat. Now that I think about it.... most Women prefer the Flat. Something about the fat in the Point or some such nonsense. I think the Point is juicer and has a much better flavor. Weiser
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03-12-2009, 10:46 PM | #28 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
I don't think I've ever seen a point only for sale.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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03-12-2009, 10:54 PM | #29 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 03-11-09
Location: Auburn,CA
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I think the point is best chopped in sandwhiches.The flat is better just sliced.
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03-12-2009, 11:44 PM | #30 |
On the road to being a farker
Join Date: 07-19-08
Location: Bella Vista, Ar
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I'd reccomend doing the whole packer. Smoking brisket in itself is more touchy than ribs, pork or chicken because of the much smaller(IMO) window between tasty...and dry.
By smoking a whole packer, you'll be 'almost' guaranteed to get some wicked slices out of the whole deal without dealing with leather if you leave it on a bit longer than you expected. Also, you'll recognize the different parts of the cut and how to trim/slice for later projects. All of that said...every brisket I've put on the smoker is much more different than any rack of ribs or pork butt I've ever encountered. It's much more by feel and experience than by temperature in what I've gathered. I can give a window of 15 minutes at most of when I take ribs off....brisket, not so much. As a reference, when I get a pit up to temp...a rack of ribs come off between 5 and 5.5 hours. Brisket....depending on the very varying weight and build of the meat could be hours of difference. Again, just my opinion...but why not start at the top?! ;-)
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