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Point vs. Flat - Page 2

post #21 of 28
Quote:
Originally Posted by kryinggame View Post

 

In Charlotte, Costco sells quality meat but I'm disappointed with the small cuts of flat that they sell. The flat incredibly thin (and flat) with a huge price attached to it. There are a few butchers in town but what they're asking for a brisket is a crime. I called one so-called specialty butcher shop and was told that the briskets are $2.99 a pound. I get there adn it was more like $6.99 a pound. I'm not accusing the shop of lying in order to make a sale but the difference of $4.00 a pound is to much money to experiment with.

 

I'm in Charlotte as well, North Charlotte to be exact, and I see whole packers all the time. I usually see them at Harris Teeter, Wal-Mart, and Sams Club, and it's usually about $3.99/lb.
post #22 of 28

Was looking at the Publix ad today in the newspaper.  Usually they are high on briskets...$6.99 per pound (would rather have a tri-tip for that cost) and this week they have them listed for $4.99 per pound.  They have some that are whole....and are above $75..00 for one...and other wise have flats.

 

I prefer the bone-in butts....had 2 boneless ones go over 20 hours on me once...and never again.  biggrin.gif

 

Kat

post #23 of 28

$4.99 is the price at Sam's club for brisket.

post #24 of 28
Quote:
Originally Posted by kfons View Post

I slice my point and personally it's better eating than the flat, just like a prime rib if you ask me.

 What he said!

post #25 of 28
Quote:
Originally Posted by kfons View Post

I slice my point and personally it's better eating than the flat, just like a prime rib if you ask me.

What he said!

post #26 of 28

Hey Ted, maybe you should have a look at this...brisket is linked further down the page, but the upper portion explains all the ins and outs:

 

Wet-to-Dry No-Foil Smoke Chamber Method for Smoking Meats - SmokingMeatForums.com Community

 

I think it will change your whole outlook on brisket, and probably a lot more than that.

 

 

Eric

post #27 of 28

When cooking just a point for slicing, what temp do you pull it off at?

post #28 of 28
Thread Starter 
Quote:
Originally Posted by Benny Australia View Post

When cooking just a point for slicing, what temp do you pull it off at?
About 195* but a better method is to use a toothpick. Stick it into the meat, if it enters and exits easily, it's done.mthe temperature is more of a guide.
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