So did I buy just the flat?

Biggen · 03-09-2013, 03:02 PM

Going to try my first brisket tomorrow and I think I already got off on a bad start. Did I come home with just the flat?

I got this at Winn Dixie and it was cryowrapped. The butcher assured me it was a whole packer brisket. His words were "It's the whole enchilada". It weighs just over 8 pounds.

But looking at it, it looks like just the flat to me which bums me out. I was looking forward to making burnt ends tomorrow when the flat was resting. On top of that I also paid $5.99/lb which I think was too high. I need to make the drive to my local Sams club when I want to do this again in the future as I thought I saw them much cheaper there.

I trimmed off most of the fat off the bottom (after I took the picture) and some on the sides but I left all the fat on the cap. Was this correct?

K-JUN · 03-09-2013, 03:05 PM

Looks like they just cut a packer in half?

Check this out.

BBQ Bandit · 03-09-2013, 03:05 PM

Afraid it is a flat.... probably cut off the point for ground beef.

caseydog · 03-09-2013, 03:10 PM

That is flat. And, like onexchef posted, it doesn't even look like they separated the point from the flat -- they just cut the packer in half.

CD

Biggen · 03-09-2013, 03:19 PM

So I'm confused. When you say they cut it in half, am I looking at the half that contains the flat only then? Bastards...

HankB · 03-09-2013, 03:19 PM

All I've ever done are flats 'cause that's what they have at my Sam's club. Someday I'll find a packer. In the meantime I'm pretty happy with the results I get from flats.

I wouldn't lose too much sleep over this.

Biggen · 03-09-2013, 03:21 PM

Quote:

Originally Posted by HankB

All I've ever done are flats 'cause that's what they have at my Sam's club. Someday I'll find a packer. In the meantime I'm pretty happy with the results I get from flats.

I wouldn't lose too much sleep over this.

Yeah, I'm sure it will be great. I just made up a glaze for the burnt ends already so now it will have to go to waste...

tyotrain · 03-09-2013, 03:28 PM

Rub her down toss her on the cooker and it will be all good my friend.

Have fun and happy smoking
BBQ UP

K-JUN · 03-09-2013, 03:30 PM

It's hard for me to tell but it looks like its more of the point side?

deepsouth · 03-09-2013, 03:33 PM

Quote:

Originally Posted by Biggen

Going to try my first brisket tomorrow and I think I already got off on a bad start. Did I come home with just the flat?

I got this at Winn Dixie and it was cryowrapped. The butcher assured me it was a whole packer brisket. His words were "It's the whole enchilada". It weighs just over 8 pounds.

But looking at it, it looks like just the flat to me which bums me out. I was looking forward to making burnt ends tomorrow when the flat was resting. On top of that I also paid $5.99/lb which I think was too high. I need to make the drive to my local Sams club when I want to do this again in the future as I thought I saw them much cheaper there.

I trimmed off most of the fat off the bottom (after I took the picture) and some on the sides but I left all the fat on the cap. Was this correct?

if your winn dixie is like my winn dixie, they don't know chit about meat.

Tootin on Q · 03-09-2013, 03:34 PM

go grab a chuck roast, I have heard it is close to point like and can be used for burnt ends. I may be wrong so others can correct me, but there is never a good reason to throw out a preparation you have made yourself, you just need to adapt it to something else.

J'ville Grill · 03-09-2013, 03:36 PM

Ouch! 5.99/lb. Quit buying your meat from Winn Dixie. And I'm in agreement with caseydog they cut a whole packer in half.

Biggen · 03-09-2013, 03:39 PM

Quote:

Originally Posted by J'ville Grill

Ouch! 5.99/lb. Quit buying your meat from Winn Dixie. And I'm in agreement with caseydog they cut a whole packer in half.

Yeah, no kidding. There pork butts and spare's are cheap but this will be the last time I make the mistake of buying briskets from them.

deguerre · 03-09-2013, 03:45 PM

To me it looks like you got the point and a portion of the flat. Now, I'll be the first to tell ya, I LOVE the point. It's my favorite part of the brisket. Just cook til tender.

Biggen · 03-09-2013, 03:54 PM

Quote:

Originally Posted by deguerre

To me it looks like you got the point and a portion of the flat. Now, I'll be the first to tell ya, I LOVE the point. It's my favorite part of the brisket. Just cook til tender.

Hell now i am confused. I'll just cook it till its tender, slice it, and see what happens.

03-09-2013, 03:02 PM	#1
Biggen Got Wood. Join Date: 02-10-13 Location: Panama City Beach, FL Downloads: 0 Uploads: 0	So did I buy just the flat? Going to try my first brisket tomorrow and I think I already got off on a bad start. Did I come home with just the flat? I got this at Winn Dixie and it was cryowrapped. The butcher assured me it was a whole packer brisket. His words were "It's the whole enchilada". It weighs just over 8 pounds. But looking at it, it looks like just the flat to me which bums me out. I was looking forward to making burnt ends tomorrow when the flat was resting. On top of that I also paid $5.99/lb which I think was too high. I need to make the drive to my local Sams club when I want to do this again in the future as I thought I saw them much cheaper there. I trimmed off most of the fat off the bottom (after I took the picture) and some on the sides but I left all the fat on the cap. Was this correct?

03-09-2013, 03:05 PM	#2
K-JUN Full Fledged Farker Join Date: 02-10-13 Location: Lafayette, LA Downloads: 0 Uploads: 0	Looks like they just cut a packer in half? Check this out. __________________ Brady Check out the Throwdown fun here. Cajun Grill Charcoal Pit; WSM 22.5"; Homemade UDS; Modified Brinkmann Smoker; Sausage Maker Smokehouse; Crown Verity Gas Grill. Last edited by K-JUN; 03-09-2013 at 03:11 PM.. Reason: Added link.

03-09-2013, 03:05 PM	#3
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Afraid it is a flat.... probably cut off the point for ground beef. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

03-09-2013, 03:10 PM	#4
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	That is flat. And, like onexchef posted, it doesn't even look like they separated the point from the flat -- they just cut the packer in half. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

03-09-2013, 03:19 PM	#6
HankB is one Smokin' Farker Join Date: 01-16-12 Location: Winfield, IL Downloads: 0 Uploads: 0	All I've ever done are flats 'cause that's what they have at my Sam's club. Someday I'll find a packer. In the meantime I'm pretty happy with the results I get from flats. I wouldn't lose too much sleep over this. __________________ Weber Crazy

03-09-2013, 03:28 PM	#8
tyotrain is one Smokin' Farker Join Date: 04-09-12 Location: Madrid, NY Downloads: 1 Uploads: 0	So did I buy just the flat? Rub her down toss her on the cooker and it will be all good my friend. Have fun and happy smoking BBQ UP __________________ LOCKED-N-LOADED BBQ TEAM Sponsored by SummerHaven Pools, spas, fireplaces and grills www.locked-n-loadedbar-b-q.com Backwoods Maze XL Green Egg Large Green Egg Backwoods G2 Party 22.5 WSM BBQ Guru

03-09-2013, 03:30 PM	#9
K-JUN Full Fledged Farker Join Date: 02-10-13 Location: Lafayette, LA Downloads: 0 Uploads: 0	It's hard for me to tell but it looks like its more of the point side? __________________ Brady Check out the Throwdown fun here. Cajun Grill Charcoal Pit; WSM 22.5"; Homemade UDS; Modified Brinkmann Smoker; Sausage Maker Smokehouse; Crown Verity Gas Grill.

03-09-2013, 03:34 PM	#11
Tootin on Q Is lookin for wood to cook with. Join Date: 11-18-12 Location: Livermore, CA Downloads: 0 Uploads: 0	go grab a chuck roast, I have heard it is close to point like and can be used for burnt ends. I may be wrong so others can correct me, but there is never a good reason to throw out a preparation you have made yourself, you just need to adapt it to something else.

03-09-2013, 03:36 PM	#12
J'ville Grill is One Chatty Farker Join Date: 11-18-10 Location: Jacksonville, Fl. Downloads: 0 Uploads: 0	Ouch! 5.99/lb. Quit buying your meat from Winn Dixie. And I'm in agreement with caseydog they cut a whole packer in half. __________________ Rick 18.5" Weber Smokey Mountain 22.5" Weber OTG with Cajun Bandit Conversion Kit Char-Griller Akorn with side cart 1999 Weber Master-Touch - bent but not broken 14.5" Weber Smokey Joe Silver

03-09-2013, 03:45 PM	#14
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	To me it looks like you got the point and a portion of the flat. Now, I'll be the first to tell ya, I LOVE the point. It's my favorite part of the brisket. Just cook til tender. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!