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View Full Version : Brisket help - Does this look correct?


Learning to BBQ
05-01-2020, 03:34 PM
I asked this question a couple of years ago, but didn't have any pictures I could show. Does this look like an actual point? From what I've seen of full packers on here I always assumed the point would be somewhat wedge shaped. This thing is perfectly flat, over 8 lbs and 1-1/2" to 2" thick. It has a coarse grain akin to a flank steak. What say the Brethren? Does this look like a point to you guys?

TC Smoke & Que
05-01-2020, 04:15 PM
Looks more like a flat. Hard to tell in the package from the photo.

ronbrad62
05-01-2020, 05:00 PM
It's hard for me to tell also. On the far right of the one photo, it looks like the point, but from the size, it looks like it should contain a bit of the fat that separates it from the flat, and I'm not seeing that. When you open it, put a couple more pics in, be sure to include the bottom.

sudsandswine
05-01-2020, 05:02 PM
Looks more like a flat. Hard to tell in the package from the photo.

This, on both accounts

Learning to BBQ
05-01-2020, 05:31 PM
Thanks guys. Sorry for the crappy pictures. I'm not sure if I'm cooking it this weekend yet, so I don't want to unwrap it yet. I'll get some nekkid pics when I open it and post back.

Learning to BBQ
05-03-2020, 09:35 AM
Ok, here are some unpackaged pics. What do you guys think?

It's in the drum now. Hopefully won't be too late of a meal tonight.

WeldonG
05-03-2020, 10:01 AM
Looks like a flat to me and a nice looking one.

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Mikhail
05-03-2020, 10:05 AM
7.5 lbs trimmed up nice? I'd say flat. Point or flat, it all cooks up good. Enjoy!

Learning to BBQ
05-03-2020, 10:22 AM
Thanks for the feedback guys. Needed very little trim. Doing Bludawg method so we can all eat tonight. :thumb:

Learning to BBQ
05-03-2020, 10:46 AM
Gonna throw some extras on too.

WeldonG
05-03-2020, 11:13 AM
Gonna throw some extras on too.Nice

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RacrX
05-03-2020, 11:21 AM
FWIW I've had a few choice (I usually use prime) packers recently where the points were very flat, one was almost non-existent. The first two pics looks like the flat side is up, but the last one does look more like the point muscle and it does have the correct shape on the right side. But like everyone said, it should be delicious no matter what!

airedale
05-03-2020, 11:59 AM
When I have gotten corned beef labeled "point" and "flat," the way it works is that they whack off the section of the flat right up to the edge of the point, then the rest, point with flat underneath is sold as "point." If you find the fat seam you will know for sure if that's what you have.