Point vs. Flat

[glocksrock]

In Charlotte, Costco sells quality meat but I'm disappointed with the small cuts of flat that they sell. The flat incredibly thin (and flat) with a huge price attached to it. There are a few butchers in town but what they're asking for a brisket is a crime. I called one so-called specialty butcher shop and was told that the briskets are $2.99 a pound. I get there adn it was more like $6.99 a pound. I'm not accusing the shop of lying in order to make a sale but the difference of $4.00 a pound is to much money to experiment with.

I'm in Charlotte as well, North Charlotte to be exact, and I see whole packers all the time. I usually see them at Harris Teeter, Wal-Mart, and Sams Club, and it's usually about $3.99/lb.

 

[kathrynn]

Was looking at the Publix ad today in the newspaper.  Usually they are high on briskets...$6.99 per pound (would rather have a tri-tip for that cost) and this week they have them listed for $4.99 per pound.  They have some that are whole....and are above $75..00 for one...and other wise have flats.

I prefer the bone-in butts....had 2 boneless ones go over 20 hours on me once...and never again.  

Kat

 

[ps0303]

$4.99 is the price at Sam's club for brisket.

 

[stickyfingers]

I slice my point and personally it's better eating than the flat, just like a prime rib if you ask me.

 What he said!

 

[stickyfingers]

I slice my point and personally it's better eating than the flat, just like a prime rib if you ask me.

What he said!

 

[forluvofsmoke]

Hey Ted, maybe you should have a look at this...brisket is linked further down the page, but the upper portion explains all the ins and outs:

Wet-to-Dry No-Foil Smoke Chamber Method for Smoking Meats - SmokingMeatForums.com Community

I think it will change your whole outlook on brisket, and probably a lot more than that.

Eric

 

[benny australia]

When cooking just a point for slicing, what temp do you pull it off at?

 

[kryinggame]

When cooking just a point for slicing, what temp do you pull it off at?

About 195* but a better method is to use a toothpick. Stick it into the meat, if it enters and exits easily, it's done.mthe temperature is more of a guide.