• working on DNS.. links may break temporarily.

Did I buy the right thing?

B

bo.dubya

MemberGot rid of the matchlight.
Joined
Mar 8, 2019
Messages
4
Reaction score
3
Points
0
Location
Cincinnati,
Hello everyone! First post, glad you all are here.

I've smoked a few brisket flats with mediocre results (everyone always says it's great and it all gets eaten, but it's not as good as store bought BBQ to me).

I'm getting ready to smoke another brisket for a house party next weekend, and wanted to try to do a whole brisket this time. I've found that whole briskets are difficult to find in Cincy... I tried Meijer and when I asked the guy behind the counter for a brisket I was given this. It wasn't marked as a whole brisket on the packaging, so I wanted to ask you all if I did indeed get a whole brisket, flat and point, or if it may be some other cut. He slapped a sticker on it that reads "BRISKET FLAT CUT BNLS CRYO".

Thanks!


x4bKM0x.jpg



pZyLvd9.jpg
 
That is just the flat and not a whole packer brisket unfortunately.
 
Welcome Dubya!

They sold you just the flat, looks like it's got some of the seam near the point intact that's got potential for some tasty Q.

You may do better at the club stores like Costco or Sams they both carry prime packer briskets now.
 
InThePitBBQ said:
Welcome Dubya!

They sold you just the flat, looks like it's got some of the seam near the point intact that's got potential for some tasty Q.

You may do better at the club stores like Costco or Sams they both carry prime packer briskets now.
Click to expand...

Yeah, theres probably some point where they cut it. Those are my favorite slices, but they should have cut that on an angle so the flat was against the grain. Butchers these days......:rolleyes:
 
Thanks everyone for clarifying, I was told it was the whole packer, but the label had me second guessing. Glad I asked. Time to buy a costco/sams membership I guess.


This one is getting smoked anyway, of course!
 
SmokyDick said:
It says flat right on the label.
Click to expand...

A while back I had the butcher separate a packer so I could buy the point only. Once it was separated and repackaged the label still said whole brisket. Good to see you found another thread where you can live up to your username though. Doing that here must be exhausting.
 
bo.dubya said:
Thanks everyone for clarifying, I was told it was the whole packer, but the label had me second guessing. Glad I asked. Time to buy a costco/sams membership I guess.


This one is getting smoked anyway, of course!
Click to expand...

If you don't want to commit to a membership or just want to try this on a one off basis I believe Sam's will let you do a day pass where they add 10% on to your total price at checkout.
 
bo.dubya said:
Thanks everyone for clarifying, I was told it was the whole packer, but the label had me second guessing. Glad I asked. Time to buy a costco/sams membership I guess.


This one is getting smoked anyway, of course!
Click to expand...

No worries, everyone has to start somewhere and you could have done worse that looks like a nice cut all in.

What do you cook on?
 
Definitely a flat, if it were me I would rub with SPOG and cook as is no need to trim further.
 
Check to see if there is a Restaurant Depot in your area. If so, they sell whole packers. Make sure you don't get a "nose off" one for most of the point has been removed. Find a floppy, choice quality with the flat not getting too thin. RD has their own Superior Grade which I believe is choice. The one in my area does not require membership or a tax number.

Walmart here in AL sell whole packers, they might in the Cincinnati area.
 
bo.dubya said:
Thanks everyone for clarifying, I was told it was the whole packer, but the label had me second guessing. Glad I asked. Time to buy a costco/sams membership I guess.


This one is getting smoked anyway, of course!
Click to expand...

You can make some fine eating from that flat.
 
InThePitBBQ said:
No worries, everyone has to start somewhere and you could have done worse that looks like a nice cut all in.

What do you cook on?
Click to expand...


I started with an offset smoker, but after a guy I work with brought in some great pulled pork, I got a Masterbuilt on his recommendation. Lazy I guess ;-)



I plan to start Friday night at 275 and smoke for 3 to 4 hours. Once it hits 160, I'll wrap it and reduce temp to 225. To date, I've always cooked to a temp, but plan to cook to feel this time after reading this forum.
 
You must log in or register to reply here.

Similar threads

cayenne
Whole Vac-Pak Rump (Top Sirloin?): Smoke whole or break it down?
Replies
4
Views
698
ronbrad62
ronbrad62
snadamo
Alternatives to Traditional BBQ Brisket
2
Replies
24
Views
1K
snadamo
snadamo
NCGrimbo
Brisket Chili questions.
2
Replies
20
Views
1K
SmokinAussie
SmokinAussie
snadamo
Well, I pharked up a brisket
2
Replies
24
Views
2K
ssv3
ssv3
bonz50
Brisket advice
2
Replies
22
Views
2K
1MoreFord
1MoreFord
Back
Top