Which part of the brisket is best?

jcfontario · 03-12-2009, 05:25 PM

I was thinking of doing my first brisket in the next couple of weeks, bu t am not sure that I want to do a whole packer. If I was to only do a smaller piece, would the brethren recommend doing the flat or the point?

JimT · 03-12-2009, 05:30 PM

Flat.

JimT

jestridge · 03-12-2009, 05:35 PM

All of it

Smokin' Gnome BBQ · 03-12-2009, 05:36 PM

Quote:

Originally Posted by jestridge

All of it

yep...

Alexa RnQ · 03-12-2009, 05:37 PM

Best for what? Best for slicing for a box -- flat. Best for eating -- my choice would be point, but there are those who would argue with me.

Either way, I like packers cooked whole over trying to do flats alone.

G$ · 03-12-2009, 05:46 PM

Quote:

Originally Posted by DivaHerself

Best for what? Best for slicing for a box -- flat. Best for eating -- my choice would be point, but there are those who would argue with me.

Either way, I like packers cooked whole over trying to do flats alone.

Quoted for Truth.

Yakfishingfool · 03-12-2009, 05:57 PM

The part on Poobah's Smoker!!!!

gpalasz · 03-12-2009, 06:09 PM

I agree, whole packers are the only way to go, Local meat market is getting a shipment of whole CAB packers friday, cant wait...I really like the smaller 9lb-10 lbers...just great on the kettle

HoosierTrooper · 03-12-2009, 06:10 PM

Both ends are good in different ways. For pure taste I prefer the point, which my daughter calls the greasy end.

BigAl · 03-12-2009, 07:32 PM

"Which part of the brisket is best?"

For me, it is which ever part that I happen to be eating, it's all good

.

The Pigman · 03-12-2009, 07:37 PM

I will only cook whole ones and the best part for me is the part of the flat that is overlapped by the point

RAYSOR · 03-12-2009, 08:03 PM

You gotta use it all.

handz98 · 03-12-2009, 08:03 PM

Flat.

Cliff

lazybonesmoke1 · 03-12-2009, 08:09 PM

I would recommend the point if you were to choose from either of the two. I think it would allow you more room for error. It has more fat throughout and it can take more cook/smoke time.

Norcoredneck · 03-12-2009, 08:12 PM

The part that Mista sells.

03-12-2009, 05:25 PM	#1
jcfontario Knows what a fatty is. Join Date: 11-16-08 Location: Kingston, Ontario Downloads: 0 Uploads: 0	Which part of the brisket is best? I was thinking of doing my first brisket in the next couple of weeks, bu t am not sure that I want to do a whole packer. If I was to only do a smaller piece, would the brethren recommend doing the flat or the point?

03-12-2009, 05:30 PM	#2
JimT Full Fledged Farker Join Date: 03-15-06 Location: Battle Creek, MI Downloads: 0 Uploads: 0	Flat. JimT __________________ Good judgment comes from experience, and a lot of that comes from bad judgment.

03-12-2009, 05:37 PM	#5
Alexa RnQ is One Chatty Farker Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix Downloads: 0 Uploads: 0	Best for what? Best for slicing for a box -- flat. Best for eating -- my choice would be point, but there are those who would argue with me. Either way, I like packers cooked whole over trying to do flats alone. __________________ . . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. Rhythm 'n QUE

03-12-2009, 05:57 PM	#7
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York Downloads: 0 Uploads: 0	The part on Poobah's Smoker!!!! __________________ Oh It'z BBQ! 6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado) 1 Weber Gold Series Grill 1 Spicewine Large on a trailer 1 WSM 1 Smokey Joe Platinum 1 XL Big Green Egg KCBS Certified Judge #9079

03-12-2009, 06:09 PM	#8
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	I agree, whole packers are the only way to go, Local meat market is getting a shipment of whole CAB packers friday, cant wait...I really like the smaller 9lb-10 lbers...just great on the kettle __________________ [COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g

03-12-2009, 05:35 PM	#3
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	All of it

03-12-2009, 06:10 PM	#9
HoosierTrooper Full Fledged Farker Join Date: 06-25-07 Location: Jeffersonville, Indiana Downloads: 0 Uploads: 0	Both ends are good in different ways. For pure taste I prefer the point, which my daughter calls the greasy end. __________________ Chargriller with side fire box Two WSM's-18.5 and 22.5 Masterbuilt electric Certified MOINK Baller 11-9-08

03-12-2009, 07:32 PM	#10
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO Downloads: 0 Uploads: 0	*"Which part of the brisket is best?"* For me, it is which ever part that I happen to be eating, it's all good . __________________ Big Al Wilmer Enterprises, LLC Parker, CO Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.

03-12-2009, 07:37 PM	#11
The Pigman is One Chatty Farker Join Date: 04-10-07 Location: Cincinnati Ohio Downloads: 0 Uploads: 0	I will only cook whole ones and the best part for me is the part of the flat that is overlapped by the point __________________ Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Operation BBQ Relief Founding Member Lang 84 Custom Longneck with Warmer Char-Griller Pro w/ SFB and Mods Mobil Food Lic. With State of Ohio

03-12-2009, 08:03 PM	#12
RAYSOR On the road to being a farker Join Date: 01-18-09 Location: Houston Downloads: 0 Uploads: 0	You gotta use it all.

03-12-2009, 08:03 PM	#13
handz98 Got Wood. Join Date: 08-09-08 Location: Champaign, IL Downloads: 0 Uploads: 0	Flat. Cliff __________________ Peoria Custom Cookers 24" x 48" Trailer

03-12-2009, 08:09 PM	#14
lazybonesmoke1 Full Fledged Farker Join Date: 02-10-06 Location: MICHIGAN Downloads: 0 Uploads: 0	I would recommend the point if you were to choose from either of the two. I think it would allow you more room for error. It has more fat throughout and it can take more cook/smoke time. __________________ [FONT=Comic Sans MS]DENI-DETROIT[/FONT] [FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT] [FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT]

03-12-2009, 08:12 PM	#15
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	The part that Mista sells. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

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