Cant' find whole brisket

[Cuelio]

All I can find is flats in the grocery store and in the few meat shops I've been to. Any suggestions? :?:

 

[BrooklynQ]

RE: Cant

Ask them to order it for you.

 

[chad]

RE: Cant

Contact a restaurant supply place like GFS, Smart & Final, Restaurant Supply, etc. They will usually break a case for you. Sam's, Costco, BJ's, etc. are options, too.

If you try and get a grocery store to bring it in it'll be a case. If you have freezer space that's not a bad option. Prices will be better, generally, if you order a case.

 

[The_Kapn]

All I can find is flats in the grocery store and in the few meat shops I've been to. Any suggestions? :?:

Nothing wrong with flats!
Especially if you can get larger ones in the 7# + range.
The smaller ones just cook up quicker, but they do just fine.
I still have a couple of 4# CAB flats I am saving for the comp at Dillard.
Good stuff :lol:

When I do a full packer (rare), the point is used for pulled beef anyway.

Try asking, but don't be "put off" by flats if that is what you can get at a reasonable cost :lol:

TIM

 

[chad]

RE: Cant

Give these guys a call - sometimes they'll sell case lots to the public.

U S Foodservice Inc
(763) 559-9494
9605 54th Ave N
Plymouth, MN 55442

SYSCO Food Services of Minnesota, Inc.
2400 County Road J
St. Paul, MN 55112 - 4503
(763) 785 - 9000 Telephone
(763) 785 - 7385 FAX

SAM'S CLUB 6318: 3745 LOUISIANA AVE.S. ST. LOUIS PARK , MN (952) 924-9452
SAM'S CLUB 4787: 200 WEST 79TH STREET BLOOMINGTON , MN (952) 888-1050
SAM'S CLUB 6310: 8150 UNIVERSITY AVE. NE FRIDLEY , MN (763) 784-4102
SAM'S CLUB 4738: 3035 DENMARK AVENUE EAGAN , MN (651) 405-0079
SAM'S CLUB 6309: 1850 BUERKLE RD. WHITE BEAR LAKE , MN (651) 779-6535
SAM'S CLUB 6254: 16701 94TH AVENUE NORTH MAPLE GROVE , MN (763) 416-5320
SAM'S CLUB 6311: 8201 OLD CARRIAGE CT SHAKOPEE , MN (952) 496-1979
SAM'S CLUB 4736: 14940 FLORENCE TRAIL APPLE VALLEY , MN (952) 432-1200
SAM'S CLUB 6312: 9925 HUDSON ROAD WOODBURY , MN (651) 702-7970

St. Louis Park
(Distance: 4.4 miles)
5801 16th Street West
St. Louis Park, Minnesota
55416-2527
Eden Prairie
(Distance: 11.6 miles)
12011 Technology Drive
Eden Prairie, Minnesota
55344
Coon Rapids
(Distance: 15.6 miles)
12547 Riverdale Blvd.
Coon Rapids, Minnesota
55433

 

[brdbbq]

RE: Cant

As a Last resort check with a cow.

 

[Qczar]

RE: Cant

Am I correct in thinking that a whole brisket (or packer cut) is two flats held together by a fat layer? If not is at least part of packer cut a flat? What is the rest of it called?

 

[MeatHead2]

RE: Cant

I was wondering about setting up a little online store to sell briskets to you guys that don't have easy access to them. I would simply buy them at the grocery store and UPS them out. There would be a little bit of mark-up to make it worth the trouble. The biggest problem I see is that they would have to be shipped overnight (red label) which would really make the damn thing expensive. What do you think?

 

[Bill-Chicago]

All I can find is flats in the grocery store and in the few meat shops I've been to. Any suggestions? :?:

Nothing wrong with flats!
Especially if you can get larger ones in the 7# + range.
The smaller ones just cook up quicker, but they do just fine.
I still have a couple of 4# CAB flats I am saving for the comp at Dillard.
Good stuff :lol:

When I do a full packer (rare), the point is used for pulled beef anyway.

Try asking, but don't be "put off" by flats if that is what you can get at a reasonable cost :lol:

TIM

Tim's got it, nail on head.

I know I can catch flak for this, but I really don't like packer cuts. I know some guys swear about the point and such, but I get Costco trimmed flats, up to 7.?# and I love them. They are a little trimmed back, so at $2.39# I am paying for all beef. Couple strips of bacon evens my fat content up.

And I now do fat cap down, as jminion suggested, to protect the meat from the heat. This has made a BIG difference.

So Cue', don't be afraid to stick with the flats. I get much better results from flats. (only had packers here twice and couple times at Phils)

 

[The_Kapn]

Re: RE: Cant

I was wondering about setting up a little online store to sell briskets to you guys that don't have easy access to them. I would simply buy them at the grocery store and UPS them out. There would be a little bit of mark-up to make it worth the trouble. The biggest problem I see is that they would have to be shipped overnight (red label) which would really make the damn thing expensive. What do you think?

Gotta have really, really "deep pockets" to ship meat overnight.
Been there, done that, on both ends of the shipping $$
It has to be really special to justify that sort of expense.

Just a "ROF on a fixed income" opinion--of course :wink:
TIM

 

[Qczar]

RE: Re: RE: Cant

Double decker MOD on the flats. It works!

 

[chad]

Re: RE: Cant

Am I correct in thinking that a whole brisket (or packer cut) is two flats held together by a fat layer? If not is at least part of packer cut a flat? What is the rest of it called?

Your question got steamrolled a bit.

No, the packer is not two flats. It's a flat with a fat and connective tissue layer between it and the point or nose. The point is very fatty (lots of flavor) and cooks differently from the flat - normally the flat is sliced (unless overcooked!) and the point is chopped or pulled - it can be cut but the texture is a bit weird.

Now these are my opinions about texture and such. I'll chop and serve point or eat it myself but I won't slice it for "customer" - chopped sandwich, yes!!

 

[MeatHead2]

Re: RE: Cant

I was wondering about setting up a little online store to sell briskets to you guys that don't have easy access to them. I would simply buy them at the grocery store and UPS them out. There would be a little bit of mark-up to make it worth the trouble. The biggest problem I see is that they would have to be shipped overnight (red label) which would really make the damn thing expensive. What do you think?

Gotta have really, really "deep pockets" to ship meat overnight.
Been there, done that, on both ends of the shipping $$
It has to be really special to justify that sort of expense.

Just a "ROF on a fixed income" opinion--of course :wink:
TIM

That is what I was afraid of. I can buy packer and trimmed brisket at 7-11 (jk), but realy brisket is is everywhere. I would love to do something to make it available to you guys that have a hard time getting it.

 

[Bill-Chicago]

Re: RE: Cant

Am I correct in thinking that a whole brisket (or packer cut) is two flats held together by a fat layer? If not is at least part of packer cut a flat? What is the rest of it called?

Your question got steamrolled a bit.

No, the packer is not two flats. It's a flat with a fat and connective tissue layer between it and the point or nose. The point is very fatty (lots of flavor) and cooks differently from the flat - normally the flat is sliced (unless overcooked!) and the point is chopped or pulled - it can be cut but the texture is a bit weird.

Now these are my opinions about texture and such. I'll chop and serve point or eat it myself but I won't slice it for "customer" - chopped sandwich, yes!!

Good catch DF,

I missed that entire part about two flats.

You (one) gets caught up answering one post before reading the rest.

Nice lay up!!

 

[Bill-Chicago]

Re: RE: Re: RE: Cant

Double decker MOD on the flats. It works!

And I saw your picks from last weekend, and when I have 2 of those 4-5# flats, I'm double decking mod.

Good test X

 

[roknrandy]

RE: Re: RE: Cant

I just purchased a brisket (16#) from the local Walmart (I know how much some people love that store). I got it for 1.28 per pound (paid 1.89 per for the flats) and the meat department said that they will start to carry a couple from time to time because several people had asked them. I think I'll give it a try next week along with a turkey I have in the freezer.

 

[kcquer]

RE: Re: RE: Cant

Last few times I cooked brisket in the cimarron, I separated the flat and point myself. As Chad points out the point and flat cook differently, so I cooked them separately and liked the results very much.
I DO think the finest quality slices of flat come from a packer that is cooked whole. The best slices come from the part of the flat that is under the point. The protection and basting that comes from the higher fat/collagen content of the point really juice up that section of the flat.

The tender juicy chunks of flat that we MOFO's know as burnt ends make sliced flat taste like a McDonalds hamburger. The point is the point of cooking brisket.

 

[BBQchef33]

Re: RE: Cant

Am I correct in thinking that a whole brisket (or packer cut) is two flats held together by a fat layer? If not is at least part of packer cut a flat? What is the rest of it called?

heres another thread that explains the parts to a brisket and some cooking techniques.

http://www.bbq-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=4968

 

[Neil]

RE: Re: RE: Cant

I always buy whole briskets at WallyWorld and flats at Sam's.

 

[Qczar]

Re: RE: Re: RE: Cant

Double decker MOD on the flats. It works!

And I saw your picks from last weekend, and when I have 2 of those 4-5# flats, I'm double decking mod.

Good test X

Bill, .......... as mentioned my thought started off as wanting to stack two. But as it turned out I found a whole 11lb brisket that I simply folded. Once in the heat for a bit it kept it`s shape and I was able to lift it and move it around the smoker box as other meats were finishing. If I were to do two seperate peices, I would tie them up. Which is my plans for next time. One of the nice things is you can rub the inner layers with seasoning! The sum bitch came out good!