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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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Old 12-01-2011, 07:12 AM   #1
Oldpro1946
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Default Great brisket?

Can you make great brisket if you only cook the flat or must you cook the whole packer?
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Old 12-01-2011, 07:28 AM   #2
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No, you don't need the whole packer.
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Old 12-01-2011, 07:47 AM   #3
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dont need the whole packer. several dominate teams out there separate precook
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Old 12-01-2011, 08:07 AM   #4
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in the past i couldn't cook a flat only to save my life. as my skills grow through cooking more, i can agree with the above.

you can cook just a flat successfully.
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Old 12-01-2011, 08:27 AM   #5
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I cook whole packers, but I don't cook them whole. I separate the two before cooking. I do this because it lets me control the doneness of the two pieces of meat individually. As long as you are careful the flat alone will be just as good. This also makes making "Burnt Ends" much easier.
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Old 12-01-2011, 08:39 AM   #6
Oldpro1946
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Quote:
Originally Posted by Q-Dat View Post
I cook whole packers, but I don't cook them whole. I separate the two before cooking. I do this because it lets me control the doneness of the two pieces of meat individually. As long as you are careful the flat alone will be just as good. This also makes making "Burnt Ends" much easier.
How difficult is it separating the flat from the point pre-cooking? Do you then put them both in at the same time? Can you explain how this is done? Thanks.
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Old 12-01-2011, 10:30 AM   #7
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Quote:
Originally Posted by southernstyle View Post
dont need the whole packer. several dominate teams out there separate precook
Quote:
Originally Posted by Q-Dat View Post
I cook whole packers, but I don't cook them whole. I separate the two before cooking. I do this because it lets me control the doneness of the two pieces of meat individually. As long as you are careful the flat alone will be just as good. This also makes making "Burnt Ends" much easier.
Bingo! I've been splitting my packers for 15 years. Just make sure that you have about 1/4 of fat on the top of the flat.

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How difficult is it separating the flat from the point pre-cooking? Do you then put them both in at the same time? Can you explain how this is done? Thanks.
Not hard, just takes some practice.
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