Bigmista
somebody shut me the fark up.
When I cook a brisket and separate the flat from the point, The flat is usually about 1/2" to 1" think. Is this standard or is it just me picking the wrong briskets?
How thick are your flats?
- Thread starter Bigmista
- Start date
Arlin_MacRae
somebody shut me the fark up.
The two I did last week, and most of the others I get, run 1 1/2" thick.
Is it that California beef? The soy cooks out over time?
Is it that California beef? The soy cooks out over time?
Kevin
Quintessential Chatty Farker
Mista, I've only cooked a few but the average has been about 1 1/2". Last time at the store all that they had were thin ones like you mentioned. I left them in the store.
Arlin_MacRae
somebody shut me the fark up.
We're talkin' about after they're cooked, Bruno. You're doin' the right thing!
Bigmista
somebody shut me the fark up.
Must be the california cows. Our cows are all in good shape and relaxed.
icemn62
Babbling Farker
Since we get our briskets from the same place I will not even answer.
brdbbq
Quintessential Chatty Farker
I dated this chick once...Oh Q-Talk sorry
Bigmista
somebody shut me the fark up.
Brian dates flat chicks.
Pass it on...
1" Brisket flats. BOT.
Pass it on...
1" Brisket flats. BOT.
JimT
Full Fledged Farker
Usually about 3/4 inch at the "thin" corner, then up to 2 inches at the opposite "thick" corner.
Ya' gotta' remember though, good brisket is hard to come by here in Michigan. I think they get mutated along the way.
Ya' gotta' remember though, good brisket is hard to come by here in Michigan. I think they get mutated along the way.
R
racer_81
Guest
Bigmista said:
Starving Cow Mod.
Farking tree huggers probably have California cows on a restricted diet to reduce methane emissions.
Bigmista
somebody shut me the fark up.
racer_81 said:
So...more farts mean meatier cows?
Kevin
Quintessential Chatty Farker
Mista, don't they offer a farm where you can pick out your own calf and go out and massage it daily, play soothing music, and talk to it while growing. California Kobe. I'm a bad boy now. Went OT in Q-talk. I'm so ashamed.
Dakaty
Full Fledged Farker
I like thicker flats, 1 1/2" and up.
However, when you buy a trimmed brisket at Randall's, they cut off the thin part of the flat and sell those for $3.29 per pound versus 1.79 per pound for the whole brisket.
It just goes to show you that....
One man's trash is another's treasure!!!
However, when you buy a trimmed brisket at Randall's, they cut off the thin part of the flat and sell those for $3.29 per pound versus 1.79 per pound for the whole brisket.
It just goes to show you that....
One man's trash is another's treasure!!!
P
Pitmaster
Guest
Ok, I just had to reply to this. I am doing my first brisket this Saturday. I went to my local butcher (yep, not just a store, but a real meat market) last Friday and asked about the briskets. I had purchased a really good pork shoulder a few months ago for pulled pork and figured this is my best place to go. He told me they usually run 10 to 12 lbs. I ordered 2 10 pounders and I got them for $2.19/lb. Not bad I thought since these are packer-trimmed and I live in the SF Bay area where everything is priced higher than anywhere else in the world. So, seems to me I am getting a pretty good deal!? Anyhow, I will post some pics after my party on Saturday and see what you guys think for my first smoked brisket.
By the way, the pork was DELICIOUS! Had sammies and tacos.
John
By the way, the pork was DELICIOUS! Had sammies and tacos.
John
R
racer_81
Guest
Bigmista said:
I've noticed a correlation with weight gain and flatulence.
K
kcquer
Guest
Let's all hope that brd stays skinny!!
OT-Neil, if you get stuck with a thin flat, slice it a bit on the bias. This will give wider slices and enhance the appearance of your smokering as well.
Bigmista
somebody shut me the fark up.
kcquer said:
Thanks KC! I appreciate that!
Hoorenga
is one Smokin' Farker
Pitmaster said:
It will be priceless once you are finished BBQing it. They charge $10 a pound at the BBQ reasturant down the street, already cooked of course.
