MMMM.. BRISKET..
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Old 05-20-2019, 12:47 AM   #1
Titch
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Default Brisket Flat ,Flat question

Got a full Brisket from costco and it has a thin Flat, thinnest I have seen.
Now, as a person who does not Chase bark, could I fold the flat over on itself to stop it Overshooting or should I trim it Off?
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Old 05-20-2019, 02:42 AM   #2
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Ok made my own decision, cut off and placed under rest of Brisket.
beef under a blanket
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Old 05-20-2019, 03:49 AM   #3
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At least you'll have trimmings for chili.
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Old 05-20-2019, 05:40 AM   #4
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could have ground it up for a burger :) , I would have folded but cutntuck will work the same way. Seen $65 for a few yesterday and thought I'd like to grind for burgers but not at that price per lbs
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Old 05-20-2019, 05:51 AM   #5
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Quote:
Originally Posted by mike243 View Post
could have ground it up for a burger :) , I would have folded but cutntuck will work the same way. Seen $65 for a few yesterday and thought I'd like to grind for burgers but not at that price per lbs
Thanks mike, i have enough in the freezer to grind
Mine cost 70 au, was about 8klg, 16lb
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Old 05-20-2019, 06:02 AM   #6
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I am starting to see more and more of these super thin flats. Would love to see and hear how it comes out!
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Old 05-20-2019, 06:34 AM   #7
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It is getting hard to find a packer with a good flat. If there are none on display I ask the butchers if they have more in the back.

I'm not an expert on meat cutting - is there a more expensive cut that butchers are slimming the flat down to get more of?
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Old 05-20-2019, 08:12 AM   #8
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Titch we get piles of those thin flats in the catering business when we open up cases of packers, our solution with a cooker full of them is to keep an eye on the IT* of the thin flat end and wrap about 1/3 of it in foil once it reaches 140*.

From there you can finish it any way you like but it preserves the quality of the thin areas keeping it moist and tender.
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Old 05-20-2019, 08:38 AM   #9
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Quote:
Originally Posted by highergr0und View Post
It is getting hard to find a packer with a good flat. If there are none on display I ask the butchers if they have more in the back.

I'm not an expert on meat cutting - is there a more expensive cut that butchers are slimming the flat down to get more of?
I still see about the same mix of thin and thick flats at Sam's/Costo....for every one wide thick flat there are 3 or 4 thin ones. Seems about the way it's always been in my neck of the woods. If there's only 5 or 6 in the bin you might not find a good one, but when they're well stocked I can usually find a couple I like.
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Old 05-20-2019, 03:35 PM   #10
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Thanks for the replies
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Old 05-20-2019, 03:57 PM   #11
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I have been getting competition briskets from a local meat wholesaler and have been getting nice flats. This is our brisket from a couple of weeks ago. It is sitting in a hotel pan for reference.

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Old 05-20-2019, 07:17 PM   #12
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Interesting read. I’ve been seeing a rash of thin flat packers too. I either select the best in the cast or more often than not just wait for a better packer. Maybe I’ll try this tip.


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