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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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Old 11-09-2013, 12:58 PM   #1
bbqmike_ny
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Default Is this a packer?

I picked this up at BJs, they don't tend to have brisket larger than 9lbs, usually it looks like just the flat at around 6-7lbs, this is 8lbs, but it looks like a packer to me, but I have only worked with 2 briskets so far ;)
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Old 11-09-2013, 01:02 PM   #2
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The label looks like it says beef brisket flat. Is it the same thickness throughout? If so, it is probably a flat. A whole packer usually has half of it about twice as thick as the rest.
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Old 11-09-2013, 01:03 PM   #3
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Yep it's a packer
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Old 11-09-2013, 01:04 PM   #4
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point is on lower left in your picture
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Old 11-09-2013, 01:04 PM   #5
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Baby packer.
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Old 11-09-2013, 01:06 PM   #6
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Kind of hard to tell from your picture, I don't see a recognizable point. Doesn't mean it's not there, just can't distinguish from your pictures.
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Old 11-09-2013, 01:07 PM   #7
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Yes, it's a packer..
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Old 11-09-2013, 01:11 PM   #8
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Thanks, it looks like a "baby packer" as said, yes the point side it about 1.5x thicker than the flat end, I'll post some picks of the cook tomorrow.
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Old 11-09-2013, 01:39 PM   #9
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My guess is that it's a flat, but the packing house left some of the point on it.
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Old 11-09-2013, 02:09 PM   #10
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Packer: the two pockets of hard fat in picture 1 are a dead give away you wont see that on a market trim flat.
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Old 11-09-2013, 05:44 PM   #11
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Baby for sure. Looks like a pretty nice piece of meat.
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Old 11-09-2013, 06:01 PM   #12
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Quote:
Originally Posted by Bludawg View Post
Packer: the two pockets of hard fat in picture 1 are a dead give away you wont see that on a market trim flat.

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Old 11-09-2013, 06:29 PM   #13
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I just cooked one just like it today.... I got it from Sams and it was a packer cut, just quite a bit smaller than what we cook for comps. It turned out great!
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Old 11-09-2013, 09:30 PM   #14
bbqmike_ny
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Prepped it for tomorrow, I can now see the small point that is left, its not that thick.
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File Type: jpg 2013-11-09 21.15.49.jpg (80.5 KB, 153 views)
File Type: jpg 2013-11-09 21.25.13.jpg (82.2 KB, 153 views)
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Old 11-09-2013, 10:34 PM   #15
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Yep, that is a STL cut rib... oh, wait... Cook the danged thang and eat it! Save me a plate.
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