Dumb Question (Packer Brisket)

[bigthirsty]

Dumb question.. but..

I'm thinking of doing a full packer on my XL on Friday night (yeah college football).

1. Once everything is done.. how do I slice that sucker? Do I remove the point from the flat? Just slice the flat? Chop up the point?

1b. How do I know which is the flat?

2. Any brisket tips?

Just going to do a normal mustard slather with rub on top.. put in the fridge..

Smoke it till ready.. Probably foil sometime. Beats me.. I've only done flats on a gasser really low.. and they turned out "ok".

[Mokin Bandit]

In for brisket tips, I would like to try burnt ends.

However I believe the flat and the point are sort of easy to spot. The flat is the thinner portion where the point is rather fatty and much thicker. Please correct me if I'm wrong.

Look what I found!

http://www.amazingribs.com/images/recipes/brisket_flat_700.jpg

A is the Flat B is the point.

[Cliff H.]

You have the option to seperate the point from the flat. They are seperated by a layer of fat. If you are cooking for a crowd then I would just leave the whole thing intact and slice it against the grain from one end to the other.

[Harbormaster]

BigThirsty,
I usually seperate the point from the flat before I cook, but that's my prference.
The flat is just that: The larger, flatter muscle in a packer. The point is more fatty and smaller. When still attached, the meat grains run in different directions too. Keep that in mind if you leave them together.
Slice the flat across the grain. Lots of guys will throw the point back on the smoker to render out more fat and make burnt ends.

[bigthirsty]

BigThirsty,
I usually seperate the point from the flat before I cook, but that's my prference.
The flat is just that: The larger, flatter muscle in a packer. The point is more fatty and smaller. When still attached, the meat grains run in different directions too. Keep that in mind if you leave them together.
Slice the flat across the grain. Lots of guys will throw the point back on the smoker to render out more fat and make burnt ends.

If you seperate before you cook can the flat become dry?

Am I better off just cooking a flat?

I'll be cooking for 5 people..

Thanks everyone!

[bowhnter]

There are no dumb questions. You will get a variety of answers here, so take what you like and apply them to this time, and try something else next time.

Since it is for 5 people, I would cook whole, then seperate the flat and point, and make some burnt ends with the point for appetizers while the flat is in foil resting.

Slice the flat against the grain and enjoy!

[butts a fire]

I normally leave mine in tact for the cook then seperate before slicing, if I have a lot of time after I full it off to cooler for a while I will seperate the point and make burnt ends. I also like to chop the point for sandwiches after I seperate it from the point. One thing to remember is to allow yourself plenty of time occasionally a brisket can take forever to cook and if it is done early you can stash it in a cooler for hours and it will stay plenty hot.

By the way how do you like the Excel I just put mine together last night and will be firing it up for the first time this weekend.

[jiarby]

http://glennbutler.com/Gold/brisketgeology.gif

I trim most of the fat off the point and between the point and flat, but leave them connected. Then when the flat is done I can make a quick slice and get them apart to pull the flat and leave the point on a few more hrs.

Seems like the most juicy and tender bits of the flat are the ones up under the point.

We never cook just flats. The point really adds alot of mositure and flavor.

[thull]

http://www.amazingribs.com/images/recipes/brisket_flat_700.jpg

A is the Flat B is the point.

Close, but I'd say the line is drawn in the wrong place. The "B" is in the right spot for the point, but the line should follow the layer of fat running diagonal just to the L of the "B". Note how the grain is all in the same direction on the topside in the picture- the grain runs in different directions between the two muscles.

[Jeremiah]

I also would say cook it whole. I usually seperate the point from the flat once the flat is done (start checking for tenderness around 180-185, you want to easily insert a probe) then I trim excess fat off of the point, reason (salt+pepper+heat-spice) the point and put it back on until it's around 205 or so.

I love the point, I really wish I could find a local supplier of just brisket points.

[Cabntmkr1]

The point is on the underside in the photo, so you really don't get a good look at it.
I separate the point and flat after slow-cooking, but don't always throw the point back on for burnt ends. Often times I will chop up the point for sandwiches.
It would be wise to make a little cut in the flat perpendicular to the grain direction so you can tell which way the grain runs after it's cooked.
I know from experience that this can be tricky to do unless you "mark" the grain direction first.:oops::mrgreen:

[jiarby]

Thull is right, the line is as shown below. The letter "B" is correctly placed but the line separating A from B is wrong.

http://www.ultimatedrumsmoker.com/Gold/brisket1.jpg


I made a web page (with KC Mike) about trimming brisket that may be useful...
http://www.azbbqa.com/articles/brisket-trim.htm

[Mokin Bandit]

Thull is right, the line is as shown below. The letter "B" is correctly placed but the line separating A from B is wrong.

http://www.ultimatedrumsmoker.com/Gold/brisket1.jpg


I made a web page (with KC Mike) about trimming brisket that may be useful...
http://www.azbbqa.com/articles/brisket-trim.htm

Wow now see this helps me even more, cause I didn't know it was more like that.

If i want to do burnt ends, I'd just separate the 2, right? Does anyone throw them back on with sauce or anything or are then done then? I have always cooked mine whole, but my experience with brisket is still limited.

[BIGWILLY]

I made a web page (with KC Mike) about trimming brisket that may be useful...
http://www.azbbqa.com/articles/brisket-trim.htm


Well made Picture Tutorial, Thanks

[bigthirsty]

Another dumb question(s)


1. What temp do you take the packer off?

2. When taking the temp where do you measure (I'm guessing the flat)..

3. How much longer do you put the point back on after you've seperated it from the flat?

[tjus77]

I cook whole, separate and trim off the fat and slice each against the grain. For sandwiches, one or two slices of point and two or three slices of flat (all sliced thin, yum yum). It is done when it is done.... stick a probe in with little to no resistance... or..... the layer of fat between the two parts feels like butter

[Jeremiah]

Another dumb question(s)


1. What temp do you take the packer off?

2. When taking the temp where do you measure (I'm guessing the flat)..

3. How much longer do you put the point back on after you've seperated it from the flat?

1. Start checking for tenderness at around 180.

2. I put my probes vertically into a thick portion of the flat.

3. Usually another 1-2 hours gets the points where I like them, I look for tenderness akin to a hot knife in butter. There's a lot more fat in the point I really like to make sure it's gelatinous.

[jiarby]

I start checking the feel of the flat at 188-190°. When it feels like it has given up we cut off the point... leave it on the cooker. Then wrap the flat and cooler it until turn-in. Usually 2hrs or so. When the point gets to be 203-4 then you can slice it for sammie, chop it up (mix with flat trimmings & juice), or cube it, reseason with rub, toss in some bbq sauce (like they do chicken wings) and put in a pan back in the smoker to firm up the sauce to make burnt ends. They are not as big a deal here in AZ as they are in KC.

[wnkt]

Lots of good info on the virtual weber bullet site about brisket with pics http://www.virtualweberbullet.com/brisketselect.html

I like the virtual brisket that shows the brisket in all its glory from several angles
http://www.virtualweberbullet.com/virtualbrisket.html

[jiarby]

Chris has done good work the last 10 years (& the guys here too!) to contribute and share knowledge about BBQing in general and WSM's specifically. It take a LOT of time to create all that content and manage a forum and keep up to date with security patches...

[Bigmista]

There are no dumb questions. You will get a variety of answers here, so take what you like and apply them to this time, and try something else next time.

Since it is for 5 people, I would cook whole, then seperate the flat and point, and make some burnt ends with the point for appetizers while the flat is in foil resting.

Slice the flat against the grain and enjoy!

I humbly agree with everything except burnt ends for appetizers. Save them bad boys for dessert!!

[RichardF]

http://glennbutler.com/Gold/brisketgeology.gif



As a geologist in a not too distant past life, this may be one of the coolest things i've ever seen