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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 02-29-2008, 06:12 PM   #1
KC_Bobby
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Default Help me identify this cut of beef

So a friend of mine gave me a package of beef this that was labeled brisket on the packing paper from the butcher. Got it and thought it looked awfully square and figured it was just the brisket flat with a lot of fat.

Well, I'm suppose to smoke it for a birthday party tomorrow. It looks like a better cut of meat then brisket. If so, what temp do you all advise I cook it to (internal)?
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Unread 02-29-2008, 06:17 PM   #2
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Looks like a brisket flat. Cook like a brisket, but check around for advice. I never cook flats because I like point meat so much it seems pointless to me. I recommend getting advice because the flat can be prone to drying out, although that one appears to have a lot of fat which will help.
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Unread 02-29-2008, 06:19 PM   #3
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I generally always cut the point apart from the flat prior to cooking, and it has never looked like that.
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Unread 02-29-2008, 06:21 PM   #4
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I've never seen one with a strip of fat running through the flat like that either. Maybe someone will know for sure.
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Unread 02-29-2008, 06:23 PM   #5
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Its a square chunk taken out of a packer brisket.

see that white fat that runs all the way through the meat, the small park is peice of the point, the larger part is part of a flat.

Odd way to cut the meat, but its basically the center of a whole brisket.


(at least that's my guess)
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Unread 02-29-2008, 06:24 PM   #6
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I'm starting to think it might be from the sirloin. I might have to go get a packer and keep this for steaks. Those pictures don't show how thick it is. I just put my index finger across the thick point (see second pic) and it was almost as thick of the length of my finger.
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Unread 02-29-2008, 06:25 PM   #7
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Quote:
Originally Posted by Transformer BBQ View Post
Its a square chunk taken out of a packer brisket.

see that white fat that runs all the way through the meat, the small park is peice of the point, the larger part is part of a flat.

Odd way to cut the meat, but its basically the center of a whole brisket.


(at least that's my guess)
That's what I see.
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Unread 02-29-2008, 06:27 PM   #8
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I agree with Transformer as well, would you like me to create a poll?
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Unread 02-29-2008, 06:29 PM   #9
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No, I have a couple hours to figure it out. I can see the fat and where it appears the flat and the point come together, but we're not seeing the grain on the flat?
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Unread 02-29-2008, 06:29 PM   #10
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Kinda scary that they cut it that way. I wonder why they cut part of it off?
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Unread 02-29-2008, 06:31 PM   #11
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yep - bizzare way to cut a brisket but that's what it lookd like to me too. What's it weigh?
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Unread 02-29-2008, 06:42 PM   #12
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Its the back half of a packer as Transformer has said. Its brisket.
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Unread 02-29-2008, 06:42 PM   #13
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I wish I knew - that would help me plan for cooking it. I'd guess 8-9 lbs.
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Unread 02-29-2008, 06:53 PM   #14
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Quote:
Originally Posted by Plowboy View Post
Its the back half of a packer as Transformer has said. Its brisket.
Yeah, its got to be brisket. Never saw anything from the back end of a steer with fat patterns like that.
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Unread 02-29-2008, 06:56 PM   #15
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Quote:
Originally Posted by KC_Bobby View Post
I wish I knew - that would help me plan for cooking it. I'd guess 8-9 lbs.
If you don't have a kitchen scale, do you have a bathroom scale? You can stand on your bathroom scale, look at the weight [don't have to tell anyone], then pickup the meat, and check the scale again-should be accurate to within a pound.
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