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Brisket: Flat or Point?

post #1 of 7
Thread Starter 
I'm thinking of attempting my first brisket on the MES this weekend. In the past, I've done it on the gas grill using a cut the butcher referred to as a "point".

Can someone tell me, in layman's terms, what the difference is between the flat and the point (and a packer cut, which I've seen referred to here), and which would be best for smoking? (I'm not looking to cook a huge hunk of meat - in the past, the points have been between 4 and 5 pounds, I think.)
post #2 of 7

Here's a picture and description. The packer is the big hunk-o-meat on the left. Has two pieces of meat kind of stuck together with fat. If you separate them you'll have both cuts.

post #3 of 7
Like Debi said, a packer is both cuts connected together, usually 8# +, the flat is even thickness, cooks evenly, the point is, well a point! I do packers because i like both cuts and i Love leftovers PDT_Armataz_01_11.gif See bigal's post about burnt ends on the basic brisket threadPDT_Armataz_01_34.gif
post #4 of 7
a true packer cut has the bone in it still. what we call a packer, that we get at the store, is like they said- a flat and a point still together. i buy packers, because my wife likes the sliced flat, and i like the pulled point. i always get a 8-10 lb'er.
post #5 of 7
You cut them apart and cook the flat to 190' and the point to 200'?

I was talking to a butcher the other day and the flat is way more expensive than the point. I don't know if the point has more fat in it or what? I guess that's why a pulled point would be better if that's the case. I know when I buy corned beef, the points are always about .59 cheaper than the flats.
post #6 of 7
Get the packer cut. Once done turn the point into burnt ends. It will take around 4 hours longer but MMMMMMmmmmmm they are good.

Just do a search here for exact directions on burnt ends. They basically are e point cut up into cubes. Then I cover them in some dry rub. I put them in a aluminum pan with a few holes poked in the bottom. I also put another pan under it in the smoker to catch the drippings. I do that part so the meat doesn't swim in renderings. About three hours into this I take them out, slather them in BBQ sauce and put them back in the smoker for another hour.

I don't know which get eaten faster burnt ends or ABTs, it's always a close race ;).

Take care,

post #7 of 7
i smoke them whole. then when ready, i cut the flat away from the point; slice the flat; then i pull the point. the point has way more fat than the flat. i won't/can't eat the fat. the only way i can eat fat, is if it is ground up in the meat (like sausage). i have noticed here that the corned beef flats are about the same way as you have seen, about $0.60 more here. hth
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