Brisket help - Does this look correct?

Learning to BBQ · May 1, 2020

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 · May 1, 2020

Looks more like a flat. Hard to tell in the package from the photo.

ronbrad62 · May 1, 2020

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 · May 1, 2020

TC Smoke & Que said:
Looks more like a flat. Hard to tell in the package from the photo.

This, on both accounts

Learning to BBQ · May 1, 2020

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 · May 3, 2020

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 · May 3, 2020

Looks like a flat to me and a nice looking one.

Sent from my SM-G950U using Tapatalk

Mikhail · May 3, 2020

7.5 lbs trimmed up nice? I'd say flat. Point or flat, it all cooks up good. Enjoy!

Learning to BBQ · May 3, 2020

Thanks for the feedback guys. Needed very little trim. Doing Bludawg method so we can all eat tonight. :thumb:

Learning to BBQ · May 3, 2020

Gonna throw some extras on too.

WeldonG · May 3, 2020

Learning to BBQ said:
Gonna throw some extras on too.

Nice

Sent from my SM-G950U using Tapatalk

RacrX · May 3, 2020

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 · May 3, 2020

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.

Brisket help - Does this look correct?

Learning to BBQ

is Blowin Smoke!

Attachments

TC Smoke & Que

is Blowin Smoke!

ronbrad62

somebody shut me the fark up.

sudsandswine

Quintessential Chatty Farker

Learning to BBQ

is Blowin Smoke!

Learning to BBQ

is Blowin Smoke!

Attachments

WeldonG

Knows what a fatty is.

Mikhail

Babbling Farker

Learning to BBQ

is Blowin Smoke!

Learning to BBQ

is Blowin Smoke!

Attachments

WeldonG

Knows what a fatty is.

RacrX

Full Fledged Farker

airedale

is one Smokin' Farker

Similar threads