So did I buy just the flat?

[Biggen]

Going to try my first brisket tomorrow and I think I already got off on a bad start. Did I come home with just the flat?

I got this at Winn Dixie and it was cryowrapped. The butcher assured me it was a whole packer brisket. His words were "It's the whole enchilada". It weighs just over 8 pounds.

But looking at it, it looks like just the flat to me which bums me out. I was looking forward to making burnt ends tomorrow when the flat was resting. On top of that I also paid $5.99/lb which I think was too high. I need to make the drive to my local Sams club when I want to do this again in the future as I thought I saw them much cheaper there.

I trimmed off most of the fat off the bottom (after I took the picture) and some on the sides but I left all the fat on the cap. Was this correct?

 

[K-JUN]

Looks like they just cut a packer in half?

Check this out.

 

[BBQ Bandit]

Afraid it is a flat.... probably cut off the point for ground beef.

 

[caseydog]

That is flat. And, like onexchef posted, it doesn't even look like they separated the point from the flat -- they just cut the packer in half.

CD

 

[Biggen]

So I'm confused. When you say they cut it in half, am I looking at the half that contains the flat only then? Bastards...

 

[HankB]

All I've ever done are flats 'cause that's what they have at my Sam's club. Someday I'll find a packer. In the meantime I'm pretty happy with the results I get from flats.

I wouldn't lose too much sleep over this.

 

[Biggen]

All I've ever done are flats 'cause that's what they have at my Sam's club. Someday I'll find a packer. In the meantime I'm pretty happy with the results I get from flats.

I wouldn't lose too much sleep over this.

Yeah, I'm sure it will be great. I just made up a glaze for the burnt ends already so now it will have to go to waste...

 

[tyotrain]

Rub her down toss her on the cooker and it will be all good my friend.


Have fun and happy smoking
BBQ UP

 

[K-JUN]

It's hard for me to tell but it looks like its more of the point side?

 

[deepsouth]

Going to try my first brisket tomorrow and I think I already got off on a bad start. Did I come home with just the flat?

I got this at Winn Dixie and it was cryowrapped. The butcher assured me it was a whole packer brisket. His words were "It's the whole enchilada". It weighs just over 8 pounds.

But looking at it, it looks like just the flat to me which bums me out. I was looking forward to making burnt ends tomorrow when the flat was resting. On top of that I also paid $5.99/lb which I think was too high. I need to make the drive to my local Sams club when I want to do this again in the future as I thought I saw them much cheaper there.

I trimmed off most of the fat off the bottom (after I took the picture) and some on the sides but I left all the fat on the cap. Was this correct?

if your winn dixie is like my winn dixie, they don't know chit about meat.

 

[Tootin on Q]

go grab a chuck roast, I have heard it is close to point like and can be used for burnt ends. I may be wrong so others can correct me, but there is never a good reason to throw out a preparation you have made yourself, you just need to adapt it to something else.

 

[Callahan-que]

Ouch! 5.99/lb. Quit buying your meat from Winn Dixie. And I'm in agreement with caseydog they cut a whole packer in half.

 

[Biggen]

Ouch! 5.99/lb. Quit buying your meat from Winn Dixie. And I'm in agreement with caseydog they cut a whole packer in half.

Yeah, no kidding. There pork butts and spare's are cheap but this will be the last time I make the mistake of buying briskets from them.

 

[deguerre]

To me it looks like you got the point and a portion of the flat. Now, I'll be the first to tell ya, I LOVE the point. It's my favorite part of the brisket. Just cook til tender.

 

[Biggen]

To me it looks like you got the point and a portion of the flat. Now, I'll be the first to tell ya, I LOVE the point. It's my favorite part of the brisket. Just cook til tender.

Hell now i am confused. I'll just cook it till its tender, slice it, and see what happens.