Odd shaped brisket? Need some advice!

[chorchie]

Hi, a family member purchased a brisket for me to smoke tonight. It's supposed to be a packer, but I'm a little confused by how it looks. Can anyone let me know if thos is a packer? And is it just cut a little odd? I am confused by what looks like it would be the point. Or is this just a flat? I am relatively new to briskets, but of the ones I've smoked, I've never had one that looks like this.

Also, given that it is on the thinner side, how much time per point should I plan to smoke this one for (at 225°)?

Thank you in advance for your help!

-David

 

[bigfurmn]

What is the weight of the total package? Don't think I looked at the picture close enough. Looks like a large point smaller flat brisket.

 

[chorchie]

What is the weight of the total package? Don't think I looked at the picture close enough. Looks like a large point smaller flat brisket.

It is 13.6 lbs.

 

[SmokinEdge]

Mostly a point. Easy cook and great eats.

 

[chorchie]

Hmmm, strange. It was supposed to be a full packer.

Well, given than, how would you time the cook? I was planning on about an hour per pound, wrapping at about 170 degrees. Do I need to alter my times?

Thanks!!
-David

 

[chorchie]

And am I correct in my markup (attached) of where the point and flat is?

 

[bigfurmn]

Toss it on full, smoke it until its probe tender. Slice it and see where your favorite part is. I’ve had a thicker flat in the past, was great.

 

[chorchie]

Toss it on full, smoke it until its probe tender. Slice it and see where your favorite part is. I’ve had a thicker flat in the past, was great.

Do you think this could be a flat? Or is it definitely the point? Just curious because I don't want my family to have overpaid for a point when they were charged for a packer.

And since I haven't smoked just a point before (if this is a point), should I still plan on 1 hour per pound or so?

If I start it tonight, planning on an overnight cook, I want to make sure it won't get done sooner than expected.

Thanks!!

 

[JLeonard]

Follow your plan as you have it. If it finishes early foil it and give it a long rest in a cooler wrapped in towels or in the oven on warm setting.

Jim

 

[bigfurmn]

Do you think this could be a flat? Or is it definitely the point? Just curious because I don't want my family to have overpaid for a point when they were charged for a packer.

And since I haven't smoked just a point before (if this is a point), should I still plan on 1 hour per pound or so?

If I start it tonight, planning on an overnight cook, I want to make sure it won't get done sooner than expected.

Thanks!!

Well that depends, what smoker are you using? (Might have been mentioned but the Vikings are playing so I’m drinking)

 

[chorchie]

Well that depends, what smoker are you using? (Might have been mentioned but the Vikings are playing so I’m drinking)

Haha! I hadn't mentioned it yet. It is a Recteq Bullseye pellet.

 

[chorchie]

Can anyone give me advice on how to slice this one? I can't really tell where the point and flat start and end (and I think there is some flat below the point). Anyway, I'm not sure how I should slice this. Thanks!!

 

[schlotz]

So how did everything go?