I ordered a packer brisket but all i got was the point

Discussion in 'Beef' started by smoking canada up, Jul 25, 2007.

  1. I had to order my brisket, they don't sell them in the stores here. Today i went to the butcher to pick it up low and behold it had been all cut up and all there is is the point with the fat cap on. It is an 11 and a half pound point which is pretty big i think. It goes from 5 inches to 1 and a quarter inch thick . Here are some pics what do i do with it?[​IMG]
     
  2. sorry I'm not sure how to put pictures in maybe you could tell me how.
     
  3. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    I think you got what you ordered. If I remember correctly, packer are the ones in the cryo packaging. The whole brisket consists of a point and a flat. At 11#, sounds like you got what you ordered.
     
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Your pic didn't work, but trust me bro............you got a packer brisket[​IMG]
    now get that baby on the smoker and get er done!!![​IMG]
     
  5. the flat is missing its just the point and i cant get the pics to work
     
  6. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    What were trying to say nicely is there's no such thing as a 11# point, i don't think i've ever seen a 11# flat[​IMG]
     
  7. msmith

    msmith Master of the Pit OTBS Member

    I have to agree never seen one either.
     
  8. deejaydebi

    deejaydebi Smoking Guru

    Yeppers that's the real deal!

    probably looks like something like this:

    1st Picture the whole packer brisket
    2nd picture the same brisket separated into a point and flat
    [​IMG]
    [​IMG]
     
  9. dr butcher

    dr butcher Newbie

    Smoking Canada, I'd tend to agree that what you're describing is a packer brisket. The point end is round and thick, the flat portion is just that, a flat piece of meat.

    Check out this pic:

    [​IMG]

    The fatty vein towards the left of this hunk of meat separates the point and the flat. The point is the round end, the flat is what remains. If you were to turn this cut over, you'd find the other side covered in a layer of fat. Most brisket aficionados trim the fat down, some (like me) cook it fat side down with minimal trimming....
     
  10. flagriller

    flagriller Smoking Fanatic OTBS Member

    It is indeed a packer.[​IMG]
     
  11. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    smoking_canada_up the quickest way to post pics is to use the Microsoft Powertoys ImageResizer.exe . You can also upload the pics to an image host such as www.imageshack.us or www.photobucket.com

    Before hitting the submit button on your post, scroll down to "manage attachments" and go from there.

    Keep Smokin
     
  12. here r the pic's
     
  13. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    My fellow Canuck that is a whole brisket or at least most of one , the flat looks a little shorter than normal [​IMG]
     
  14. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Yep, Packer, only question is how and when, nice job on the pic![​IMG]
     
  15. its just a point here are 10 pics of it. how will it cook even if it go's from1/2'' to 5''
     
  16. look at this
     
  17. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    low & slow for a long time. i don't think i've ever seen a brisket that thin...maybe it's just the way the pic looks
     
  18. no its that thin its a big ass pont 11 1/2 lb
     
  19. deejaydebi

    deejaydebi Smoking Guru

    Looks to me like a thin brisket from a young cow.

    Both point and flat are there:
    [​IMG]
     
  20. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Debi, i don't know how the heck you did that, butTHANK YOU!! I was trying to think of a way to explain that but it wasn't coming out in words[​IMG]
     

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