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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 05-17-2013, 10:54 AM   #1
wormraper
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Default thinking of doing my first brisket

ok guys, my normal prices for flat brisket's is about $5-$6 per pound around my area. I never see any packer's for the cheap prices I always see everyone talking about. today I noticed a couple of flat briskets for $2.80 a lb (50% off clearance cuz it's at the sell by date)... is $2.80 a lb a decent price for flats??? I've never tried a brisket before and didn't wanna jump on it and try it out unless it was a killer price since budget is a bit tighter
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Unread 05-17-2013, 11:05 AM   #2
aawa
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Full packers here in Virginia Beach go for $2.58/lb at Wal-mart and a little bit cheaper at Restaurant Depot. So the price is kind of inline for the flat.

If you can get a flat for the price instead of the $6/lb go for it and give it a try. Brisket is definitely super dericious!
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Unread 05-17-2013, 11:09 AM   #3
va92bronco
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50% off is pretty good. I would jump on it.
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Unread 05-17-2013, 11:11 AM   #4
Teltum
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Good price. Go for it.

Flats are good and tasty. I like my caps though.
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Unread 05-17-2013, 11:11 AM   #5
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Prices will vary depending on where you are in the United states Sams Clube in austin texas is 1.98 a or maybe 2.18 a pound
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Unread 05-17-2013, 11:16 AM   #6
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Sounds like a good price for your area.

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Unread 05-17-2013, 11:22 AM   #7
wormraper
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kewl, if they still have it in the next hour or so when I go back out I'll grab it. is there a quality difference (besides fat cap) on the flats vs. packers???
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Unread 05-17-2013, 11:27 AM   #8
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No difference in meat quality just because the separate the flat and the point, but I find a big difference in the result. Most flats I see around here are either trimmed to death or are really a piece of a flat rather than the whole flat.

Look for a full fat cap on the one side and even trimming on the other. If there is a little fat or silver skin on the meat side you can clean that up. Also, if you have a choice, get the biggest one that they have. I prefer 12 lb + packers which would make the flat about 8 lbs +.
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Unread 05-17-2013, 11:29 AM   #9
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Quote:
Originally Posted by Ron_L View Post
No difference in meat quality just because the separate the flat and the point, but I find a big difference in the result. Most flats I see around here are either trimmed to death or are really a piece of a flat rather than the whole flat.

Look for a full fat cap on the one side and even trimming on the other. If there is a little fat or silver skin on the meat side you can clean that up. Also, if you have a choice, get the biggest one that they have. I prefer 12 lb + packers which would make the flat about 8 lbs +.
ahhh, these suckers were trimmed to DEATH. I didnt' see ANY fat cap on them but the barest of bare residue. almost looks as lean as round eye.

and they're only about 2-3 lbs per brisket
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Unread 05-17-2013, 12:12 PM   #10
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Buy all they have at that price they Freeze well.
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Unread 05-17-2013, 12:13 PM   #11
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Quote:
Originally Posted by wormraper View Post
ahhh, these suckers were trimmed to DEATH. I didnt' see ANY fat cap on them but the barest of bare residue. almost looks as lean as round eye.

and they're only about 2-3 lbs per brisket
Sounds like a piece of a flat, not the whole flat. Some of the guys have had success cooking those.
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Unread 05-17-2013, 12:15 PM   #12
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The mere thought of buying just a flat brings me to tears...
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Unread 05-17-2013, 01:13 PM   #13
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I think it might be worth trying but IMO a 2-3 'flat' is going to be different than the 15lb packer. You see guys on here from time to time with these little ones and they have troubles.

It'd be worth trying. The beauty of them only being 3lb is you're not out much money . . . ;)
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Unread 05-17-2013, 01:31 PM   #14
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The lowest I've seen them here in San Diego county is $2.58 a lb. but they are usually much higher.
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