Which part of the brisket is best?

[Divemaster]

A lot of points end up as corned beef in a cryovac pack.

Ahhh Pastrami!!!! (Actually, the smaller packages of corned beef I've found were 'Center Cuts' containing both the flat and point...)

 

[Alexa RnQ]

BEEEEF CANNNDYYYYY!!!!!!!!!!!!!!!!!

 

[Divemaster]

BEEEEF CANNNDYYYYY!!!!!!!!!!!!!!!!!

Diva likes my beef candy, pass it on....:icon_cool

 

[frognot]

Flat makes the prettier slices but i prefer the point for flavor. Agree with the the comment about females seeming to prefer the flat because of fat content. Notice more places are now calling the point "moist brisket" instead of "fatty brisket".

 

[snokid]

Hey there

I did my first brisket (packer ) a couple of weeks ago....add strangely enough it turned out grrrrreat, the family love it...the next time I do one it will be the whole packer again…there’s just too much good meat you’ll miss out on if'n you do one or the other….just sayin’

Grace and peace

Ben

 

[SpammyQ]

I almost always cook a full packer, slice the flat and make burnt ends with the point. Both are equally good.

 

[BobBrisket]

Uh, Hello...............This isn't the Brisket Throwdown Thread!!!:-D You all are farking killing me over here!! I caught my daughter's stomach virus and haven't been able to eat chit all day and you guys start posting this kinda stuff!!!! Evil, pure evil, I tell ya!!:twisted:

Good point about the points going into corned beef cryos. Wal-Mart has them marked down to nothing the day after Patty's day. May need to pick me one up!!

That pic of the burnt ends is just calling out my name all sexy and seductive like...................my stomach on the other hand is grumbbling something fierce and telling me, "it ain't gonna happen!" :sad:

 

[Divemaster]

Uh, Hello...............This isn't the Brisket Throwdown Thread!!!:-D You all are farking killing me over here!! I caught my daughter's stomach virus and haven't been able to eat chit all day and you guys start posting this kinda stuff!!!! Evil, pure evil, I tell ya!!:twisted:

Sorry dude... Hope you feel better

Good point about the points going into corned beef cryos. Wal-Mart has them marked down to nothing the day after Patty's day. May need to pick me one up!!:

Do it, you know you want to...

That pic of the burnt ends is just calling out my name all sexy and seductive like...................my stomach on the other hand is grumbbling something fierce and telling me, "it ain't gonna happen!" :sad:

Bob likes my beef candy, now I'm scared!!!

 

[Alexa RnQ]

Uh, Hello...............This isn't the Brisket Throwdown Thread!!!!

*soothingly*
Of course it isn't, Bob. Pay no attention to the brisket.

 

[Shotgun]

do the packer, its all good!

 

[JD McGee]

Ok...my turn...Waygu flat! :twisted:

Take THAT! :lol::lol::lol:

 

[gilbo]

Best for eating -- my choice would be point, but there are those who would argue with me.

.

no arguing here, i agree totally

 

[Vince RnQ]

I did my first brisket (packer ) a couple of weeks ago....add strangely enough it turned out grrrrreat, the family love it.

The same thing happened when we cooked our very first brisket. Tender, juicy, succulent. We had no idea what we were doing and it was fabulous.

It took us another two years to cook one that came anywhere close.

 

[BobBrisket]

:shock::shock::shock:

 

[infernooo]

+1 for the point. The flat is great sliced, but the point has way more flavour and when cooked low and slow after the rest of the brisket is done, it melts in the mouth and has that unctious sticky mouthfeel you get from fatty/tough cuts cooked for long periods.

 

[Dr_KY]

Rolled brisket for the win!


I'll go away now.

 

[barbefunkoramaque]

"Whatever Part I am standing on." BigMista

I was thinking of doing my first brisket in the next couple of weeks, bu t am not sure that I want to do a whole packer. If I was to only do a smaller piece, would the brethren recommend doing the flat or the point?

 

[boatnut]

I was thinking of doing my first brisket in the next couple of weeks, bu t am not sure that I want to do a whole packer. If I was to only do a smaller piece, would the brethren recommend doing the flat or the point?

Since it's your first, I would just get a flat and smoke it. That way if something goes wrong, you haven't wasted a whole packer. Like others have said, i've never seen just a point for sale, usually either the whole packer or just the flat.

 

[barbefunkoramaque]

IF ITS YOUR FIRST try at brisket, get a flat and do this.

I suggest you actually NOT smoke it your first try.

http://www.bbq-brethren.com/forum/showthread.php?t=57815

 

[Divemaster]

IF ITS YOUR FIRST try at brisket, get a flat and do this.

I suggest you actually NOT smoke it your first try.

http://www.bbq-brethren.com/forum/showthread.php?t=57815

Once again, ignore the man behind the curtin....

A simple rub of salt & pepper, let her cook roughly 1 1/2 hours per pound at 250*, when a probe goes in 'Like budda'. Wrap & cooler for an hour then enjoy...