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Anatomy of a Brisket Packer - Page 2

post #21 of 35
Quote:
Originally Posted by sawinredneck View Post


I'm confused by this, why is there value in them not having the point? Sorry if it's a dumb question, but I thought the point was supposed to be the better meat?


Define "better".

 

A lot of people, especially outside the smoking/BBQ world, prefer leaner meats these days and the point is pretty fatty.  Look through recipes for corned beef or other non-smoked briskets and often people are using smaller portions and often the flat.  Not always of course, but often enough.

 

And really, pricing and availability is often a good indicator of what people want.  Stores make more money stocking things that are in demand than they make stocking things nobody's buying.  :)  

post #22 of 35
I bought a choice packer for 3.98 a lb 3 weeks ago. The trimmed flat was 5.99. The packer needed some trimming but not a lot.

Looked at Walmart a few times and they had choice packers for 2.99 but looked like they could easily run 30% loss after trimming
post #23 of 35
Quote:
Originally Posted by gpb11 View Post


Define "better".

A lot of people, especially outside the smoking/BBQ world, prefer leaner meats these days and the point is pretty fatty.  Look through recipes for corned beef or other non-smoked briskets and often people are using smaller portions and often the flat.  Not always of course, but often enough.

And really, pricing and availability is often a good indicator of what people want.  Stores make more money stocking things that are in demand than they make stocking things nobody's buying.  :)  
I just understood it was a juicier cut, that was more tender? Again, a newbie, just trying to learn.
And yes, I'm hoping come the colder temps here inKS, brisket will drop in price! Right now it's $4-5lb, I looked at some eye of round the other day for jerky, almost $6lb!
The guy across the street owns a Hog Wild BBQ restaurant I've got a call in with him to see if he can get me two brisket for a realistic price!
post #24 of 35
Quote:
Originally Posted by mummel View Post
 

So how come the Costco brisket is so expensive?  I mean, they charge like $6 / lb, and you're talking half that at Walmart/Sams.  Even if you account for the fat, Sams/Walmart is much cheaper.  Am I missing something?  Costco normally has good deals on meats.

 

I've only ever seen select grades of packer trimmed briskets at Wal-Mart. I think Costco sells choice and prime, at least in some locations according to what others on this forum have said. 

post #25 of 35
Right now, the guy across the street rocks! He'll sell to me at cost, I've helped them out a lot, a $2.70lb! Oh yeah, brisket is on this weekend!!!!!
post #26 of 35

Nice!  Sounds like the beginnings of a good friendship to nurture!

post #27 of 35
Quote:
Originally Posted by bmaddox View Post
 

I just found this pic on google. It is a little basic but it gets the point across:

 

2012-03-02-brisket_diagram_corned_beef.gif

 

 

 

 

Here's a couple more pics to help illustrate:

 

 

 

 

 

 

post #28 of 35
Quote:
Originally Posted by CrankyBuzzard View Post

Look at this link and select "BEEF" once the PDF opens, it'll have a picture of a cow with all the parts listed.  Lots of other info in there as well.

http://www.crankybuzzard.com/CrankyBuzzardBBQWorkbook001.pdf

WHERE HAVE YOU BEEN HIDING THIS??? It's amazing!! I saved it to my Google drive account so I will never be without it! You're awesome, Cranky :-)
post #29 of 35

Good info here, but this is still one of the best Brisket tutorials I've seen on this forum: http://www.smokingmeatforums.com/t/94908/separating-a-brisket


Edited by Humdinger - 9/1/15 at 10:15am
post #30 of 35
Quote:
Originally Posted by CrankyBuzzard View Post
 

If it's listed as a brisket flat, yes.  I've seen both flats and whole packers at Costco in the past.

 

rabbithutch, SPOG is Salt (your choice, i do either sea or kosher) Pepper (again your choice, but black is best coarse cracked is my go to), Onion powder, flakes, or granulated will work, Garlic powder, flake, or granulated.  Hard to beat for a simple rub and over yellow mustard it really hangs on well!

 

Look at this link and select "BEEF" once the PDF opens, it'll have a picture of a cow with all the parts listed.  Lots of other info in there as well.

 

http://www.crankybuzzard.com/CrankyBuzzardBBQWorkbook001.pdf

Hiya CrankyBuzzard your pdf is fantastic, would you mind if I copied it and posted it on the UK forum to educate the Brits?

Cheers 

 

James

post #31 of 35
Quote:
Originally Posted by smokewood View Post
 

Hiya CrankyBuzzard your pdf is fantastic, would you mind if I copied it and posted it on the UK forum to educate the Brits?

Cheers 

 

James

It's free to all, so no issues.

 

It's sadly in need of an update, but the base still works.  Glad you like it.

post #32 of 35

Excellent thanks I appreciate it.

post #33 of 35
Fantastic. Thanks
post #34 of 35
Quote:
Originally Posted by Humdinger View Post
 

Good info here, but this is still one of the best Brisket tutorials I've seen on this forum: http://www.smokingmeatforums.com/t/94908/separating-a-brisket

 

 

Yep yep. 

post #35 of 35
Thread Starter 
Thanks to all who responded. I learned a great deal. I am better prepared to tackle the trimming and smoking of my second brisket in 2 weeks.

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