Originally Posted by Psycho Dad
I'll be smoking my first brisket this weekend, hoping to get answers to a few basic questions:
I keep reading about flats, packers & tri tips. Can someone explain what they are and what is recommended for a first timer?
Also, can someone explain burnt ends to me?
I came across Dutch's mahogany sauce recipe and I think I will make a batch. What kind of sauces do you guys use?
The packer is the complete brisket which is comprised of the flat and point. Tri-tip is a different cut - a triangle shaped muscle from the bottom sirloin.
Burn ends are those edges of a brisket that get very well done (aka burnt) but are still great treats. A lot of folks cook a packer, then seperate the point from the flat and cube the point, put it back on the cooker to make burnt ends. I like the point for slicing so I just slice the burnt ends from...the burnt ends.
I like a doctored up commercial sauce but have been known to make my own. I haven't tried Dutch's mahogany sauce recipe.
Recommendation on a beginner's cook is tough and is going to be a personal call. I'd say get a flat and go for it. ...but a tri-tip is a good cut. In fact I just used left overs from my last tri tip smoke for fajitas tonight.