Certified Angus Brisket Flat

[hooked on smoke]

So a local grocery store now carries certified Angus brisket flats. The are sectioned into about 8"-10" pieces for 7.99lb. I've been itching to slap a brisket in the MB gravity and was wondering if one of the tiny chunks would be worth it? Or should I stick with a whole packer from Costco for, maybe, hakf the price per pound? It's just my wife and I and maybe a couple friends I'd be cooking for. Thanks in advance for any input, it is always greatly appreciated.

 

[noboundaries]

Flats alone are ornery. Al has a way to smoke 'em (see link below). Personally, I stick with packers.

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

www.smokingmeatforums.com

 

[hooked on smoke]

Flats alone are ornery. Al has a way to smoke 'em (see link below). Personally, I stick with packers.

BRISKET FLAT, MY WAY

It's no secret that a lot of folks have a problem smoking a small well trimmed brisket flat. I to had my struggles for a while, but a couple of years ago I found this method and have been using it ever since. So I would like to share my method with all of you. If you already are successful...

www.smokingmeatforums.com

Very cool, thanks.

 

[tallbm]

So a local grocery store now carries certified Angus brisket flats. The are sectioned into about 8"-10" pieces for 7.99lb. I've been itching to slap a brisket in the MB gravity and was wondering if one of the tiny chunks would be worth it? Or should I stick with a whole packer from Costco for, maybe, hakf the price per pound? It's just my wife and I and maybe a couple friends I'd be cooking for. Thanks in advance for any input, it is always greatly appreciated.

I'd stick to whole packers.
Also with the money you save not paying $7.99/lb you can always smoke the whole packer and vac seal what you don't eat and freeze.

I prefer that to cutting in half and vac sealing raw. As said, the flat alone can be a bit of a pain.
Now if you want to cut and half and use the flat for stews, grind, braises, etc. then feel free to cut in half and vac seal raw. When wanting brisket, gain I'd smoke the whole thing and vac seal then.

 

[hooked on smoke]

I'd stick to whole packers.
Also with the money you save not paying $7.99/lb you can always smoke the whole packer and vac seal what you don't eat and freeze.

I prefer that to cutting in half and vac sealing raw. As said, the flat alone can be a bit of a pain.
Now if you want to cut and half and use the flat for stews, grind, braises, etc. then feel free to cut in half and vac seal raw. When wanting brisket, gain I'd smoke the whole thing and vac seal then.

That's the way I'm now leaning. Thanks tallbm.

 

[JIMSMOKES]

Only time I've ever cooked those small flats. It was so I could make chili with them.