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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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06-08-2012, 08:18 PM
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#1 |
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Full Fledged Farker
Join Date: 05-17-11
Location: Baltimore, Maryland
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Untrimmed Brisket Flats or packer?
I have yet to smoke a whole packer on my 18.5 WSM. I am a bit concerned with space.
I saw in the grocery store two UN-trimmed brisket flats which looked much better than the standard no-fat trimmed brisket flats. Maybe I'm nuts but I didn't want to mess with the point (i want to serve pulled pork and sliced brisket at a party) so I was thinking that these untrimmed flats might be a good idea. They'd fit better and would be nicely fat insulated during the smoke (as compared to trimmed flat). Anyone prefer the untrimmed flat? Or should I just man up and throw a whole packer on there?!
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Weber Performer, 18.5" WSM, UDS. |
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06-08-2012, 08:22 PM
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#2 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Do what works for you. Many folks have cooked just flats and had great meat. If you have sighted some excellent flats, go for it.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-08-2012, 08:25 PM
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#3 |
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is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I agree with landarc. I like the point more than the flat, but a well cooked flat is excellent also. Especially if you're already going to have PP.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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06-08-2012, 08:26 PM
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#4 |
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Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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as landarc says... do what works for you... if you only want slices, then cook the untrimmed flat.
that said, you can fit a full packer on a 18.5" WSM with a little curl on the end (or as some have done drape it over something until it shrinks a bit). You can slice a full packer too...
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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06-08-2012, 08:31 PM
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#5 | |
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somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
 Yep, I bet I've posted this sketch a hundred times, saying "drape it over a beer can until is shrinks enough to lay flat". One reply was classic. The guy said "that worked great,.... but next time I will use an empty beer can".
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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| Tags |
| Packer, untrimmed flat |
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