Brisket: Flat or Point?

Discussion in 'Beef' started by low'n'slow, May 30, 2007.

  1. 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.)
     
  2. deejaydebi

    deejaydebi Smoking Guru

    Low&Slow

    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.

    http://www.deejayssmokepit.net/brisket.htm
     
  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    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 [​IMG] See bigal's post about burnt ends on the basic brisket thread[​IMG]
     
  4. chris_harper

    chris_harper Master of the Pit OTBS Member

    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.
     
  5. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    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.
     
  6. reflect

    reflect Meat Mopper OTBS Member

    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,

    Brian
     
  7. chris_harper

    chris_harper Master of the Pit OTBS Member

    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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