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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 03-13-2009, 10:50 AM   #31
Divemaster
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Do a Packer... You get the best of both worlds!!! You got slices off of both and if you save some of the point you've got burnt ends!

Quote:
Originally Posted by DivaHerself View Post
Damn straight.

*does brisket dance*
Cute tushy there Diva!

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Originally Posted by BobBrisket View Post
That brings up a ? What the hell do they do with the points? Into the grinder I guess.
Bob, we have to break you of this nasty habit of ruining a great cut of meat!
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Unread 03-13-2009, 10:55 AM   #32
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Quote:
Originally Posted by Divemaster View Post
Do a Packer... You get the best of both worlds!!! You got slices off of both and if you save some of the point you've got burnt ends!


Cute tushy there Diva!


Bob, we have to break you of this nasty habit of ruining a great cut of meat!
LOL!! Really though, I see flats all the time. Do any of you all ever find just the points for sale? I've never seen just the point, if I did, I'd buy them up. Packers really are the way to go though. Best of both worlds right there.
Dive--what you doing looking at Diva's tush?
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Unread 03-13-2009, 11:00 AM   #33
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Quote:
Originally Posted by BobBrisket View Post
LOL!! Really though, I see flats all the time. Do any of you all ever find just the points for sale? I've never seen just the point, if I did, I'd buy them up. Packers really are the way to go though. Best of both worlds right there.
You had me worried Bob! No, I never find just points... My guess is that they are ground up for hamburger... Very unfortunate...

In reality, I normally split Packers because there is ALWAYS a call for burnt ends from my customers... By spliting them, I'm able to get the rub "in all the right places".

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Dive--what you doing looking at Diva's tush?
Hey, just because I'm spoken for, I'm not dead!
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Unread 03-13-2009, 11:26 AM   #34
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Found it interesting that Diva has bought points only in her neck of the woods. Maybe it's a regional thing. Lately, I've been messing around with the fat cap up and down theories. Can't really say I've found much advantage over one vs the other. Although the last few with cap down have cooked up nicer. I did a couple a while back for a block party in which I separted flats and points. I really saw the advantage there and am liking this procedure. Especially for the burnt ends. And also because you can still leave a good fat cap on the point when you do the separating as opposed to buying a trimmed flat.
Gonna be real interesting to see all the slabs o' chest that get entered into the next Throwdown!!
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Unread 03-13-2009, 01:08 PM   #35
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Okay....we're half way through the 3rd page and no pron
I like the part right at the junction between the point and the flat...it's the best of both worlds.

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Unread 03-13-2009, 01:23 PM   #36
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Quote:
Originally Posted by thirdeye View Post
Okay....we're half way through the 3rd page and no pron
I like the part right at the junction between the point and the flat...it's the best of both worlds.


Isn't that what some folks call "tain't"... Nice brisky btw...
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Unread 03-13-2009, 01:33 PM   #37
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Quote:
Originally Posted by JD McGee View Post
Isn't that what some folks call "tain't"... Nice brisky btw...
It's all downhill to the Woodpile from here!!!! Course that is one mighty juicy t'aint you got there!!
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Unread 03-13-2009, 01:34 PM   #38
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After 11 hours on the UDS there is no bad part!
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Unread 03-13-2009, 02:05 PM   #39
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Quote:
Originally Posted by BobBrisket View Post
That brings up a ? What the hell do they do with the points? Into the grinder I guess.
A lot of points end up as corned beef in a cryovac pack.

I would use the point, chopped, for sandwiches, and the flat, sliced, for serving on a plate with sides.
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Unread 03-13-2009, 02:09 PM   #40
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Quote:
Originally Posted by BobBrisket View Post
I did a couple a while back for a block party in which I separted flats and points. I really saw the advantage there and am liking this procedure. Especially for the burnt ends. And also because you can still leave a good fat cap on the point when you do the separating as opposed to buying a trimmed flat.
I really like to seperate the point from the flat... You get great color and flavoring on all the meat....

Slices like this....


And a burnt ends like this...

(That enough pron????)
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Unread 03-13-2009, 02:10 PM   #41
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Quote:
Originally Posted by Cabntmkr1 View Post
A lot of points end up as corned beef in a cryovac pack.
Ahhh Pastrami!!!! (Actually, the smaller packages of corned beef I've found were 'Center Cuts' containing both the flat and point...)


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Unread 03-13-2009, 02:15 PM   #42
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BEEEEF CANNNDYYYYY!!!!!!!!!!!!!!!!!
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Unread 03-13-2009, 02:43 PM   #43
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Originally Posted by DivaHerself View Post
BEEEEF CANNNDYYYYY!!!!!!!!!!!!!!!!!
Diva likes my beef candy, pass it on....
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Unread 03-13-2009, 03:26 PM   #44
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Flat makes the prettier slices but i prefer the point for flavor. Agree with the the comment about females seeming to prefer the flat because of fat content. Notice more places are now calling the point "moist brisket" instead of "fatty brisket".
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Unread 03-13-2009, 04:20 PM   #45
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Hey there

I did my first brisket (packer ) a couple of weeks ago....add strangely enough it turned out grrrrreat, the family love it...the next time I do one it will be the whole packer again…there’s just too much good meat you’ll miss out on if'n you do one or the other….just sayin’






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