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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-09-2013, 03:02 PM   #1
Biggen
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Default 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?
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Unread 03-09-2013, 03:05 PM   #2
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Looks like they just cut a packer in half?

Check this out.
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Unread 03-09-2013, 03:05 PM   #3
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Afraid it is a flat.... probably cut off the point for ground beef.
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Unread 03-09-2013, 03:10 PM   #4
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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
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Unread 03-09-2013, 03:19 PM   #5
Biggen
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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...
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Unread 03-09-2013, 03:19 PM   #6
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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.
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Unread 03-09-2013, 03:21 PM   #7
Biggen
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Quote:
Originally Posted by HankB View Post
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...
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Unread 03-09-2013, 03:28 PM   #8
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Default 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
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Unread 03-09-2013, 03:30 PM   #9
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It's hard for me to tell but it looks like its more of the point side?
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Unread 03-09-2013, 03:33 PM   #10
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Quote:
Originally Posted by Biggen View Post
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.
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Unread 03-09-2013, 03:34 PM   #11
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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.
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Unread 03-09-2013, 03:36 PM   #12
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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.
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Unread 03-09-2013, 03:39 PM   #13
Biggen
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Quote:
Originally Posted by J'ville Grill View Post
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.
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Unread 03-09-2013, 03:45 PM   #14
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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.
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Unread 03-09-2013, 03:54 PM   #15
Biggen
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Quote:
Originally Posted by deguerre View Post
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.
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