Is this a full brisket point?

[Decoy205]

My local store really doesn't have packers. They usually hack off the flat and sell it for 7.99 a pound. What do I have here?











Thanks!

 

[THoey1963]

Based off the two different muscles there, I would say it is the point and the flat. Looks like they just cut the flat off where it normally extends beyond the point.

 

[jwtseng]

That is an oddly cut brisket, isn't it? Looks like you got the point end of the packer, tho. I'm guessing the point is tucked under there on the bottom and the flat is hunched over it all trimmed up and whacked in half

 

[Decoy205]

Based off the two different muscles there, I would say it is the point and the flat. Looks like they just cut the flat off where it normally extends beyond the point.

That's what I thought too. I asked last week if they had whole packers and they showed me one where the point was kind of cut off too. Weird maybe this one was whole before the cut it.

At least it will fit in the half pint!

 

[jwtseng]

If you had to buy half a brisket, I'd say you got the better half! It's gonna be a good cook!

 

[Decoy205]

That is an oddly cut brisket, isn't it? Looks like you got the point end of the packer, tho. I'm guessing the point is tucked under there on the bottom and the flat is hunched over it all trimmed up and whacked in half

Yeah it is right? I usually just see all flats so I saw this and had to grab it.

 

[The Wookiee]

never seen that! glad you snagged it. totally curious how it cooks up... i find that to be my favorite section of the whole cut for sure.

 

[Tatanka]

Very nice hookup! I'd be just happy as a clam if my local stores wanted to sell me a brisket point with 6-7" of flat still attached for $4.49/lb.! To be honest I'd buy them 5 at a time!:becky:

 

[TroyA65]

Based off the two different muscles there, I would say it is the point and the flat. Looks like they just cut the flat off where it normally extends beyond the point.

Looks like this ^^^^^^^^^^ to me.

 

[jonfromjersey]

I must have gotten the other half of your piece (just kidding, I bought mine at SR in Clark), but I got a thick hunk of flat with a small piece of the point. Mine is in the fridge with a dry rub getting ready to be turned into pastrami next Saturday. It's nice when you can buy a smaller piece at a reasonable price. At $3.99/lb. you don't mind experimenting or just smoking a small brisket for dinner.

 

[fnjay]

Based off the two different muscles there, I would say it is the point and the flat. Looks like they just cut the flat off where it normally extends beyond the point.

Yup. I got a local farm that cuts theirs this way. Its how I usually buy it for my little family of four cooks.

 

[Decoy205]

Glad the brothers approve! Thanks for confirming my thoughts. I'm looking forward to throwing this thing on the Humphreys with some post oak and black ops!