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

smoking canada up · Jul 25, 2007

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?

smoking canada up · Jul 25, 2007

sorry I'm not sure how to put pictures in maybe you could tell me how.

az_redneck · Jul 25, 2007

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.

bbq bubba · Jul 25, 2007

Your pic didn't work, but trust me bro............you got a packer brisket

now get that baby on the smoker and get er done!!!

smoking canada up · Jul 25, 2007

the flat is missing its just the point and i cant get the pics to work

bbq bubba · Jul 25, 2007

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

msmith · Jul 25, 2007

I have to agree never seen one either.

deejaydebi · Jul 25, 2007

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

dr butcher · Jul 25, 2007

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:

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....

flagriller · Jul 25, 2007

It is indeed a packer.

pigcicles · Jul 25, 2007

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

smoking canada up · Jul 25, 2007

here r the pic's

t-bone tim · Jul 25, 2007

My fellow Canuck that is a whole brisket or at least most of one , the flat looks a little shorter than normal

bbq bubba · Jul 25, 2007

Yep, Packer, only question is how and when, nice job on the pic!

smoking canada up · Jul 25, 2007

its just a point here are 10 pics of it. how will it cook even if it go's from1/2'' to 5''

smoking canada up · Jul 25, 2007

look at this

gypsyseagod · Jul 25, 2007

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

smoking canada up · Jul 25, 2007

no its that thin its a big ass pont 11 1/2 lb

deejaydebi · Jul 25, 2007

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

Both point and flat are there:

bbq bubba · Jul 26, 2007

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

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

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