What part of the Brisket is this?

[Geebs]

I don’t do a lot of briskets, I think they are expensive to buy. The last 2 cows we have slaughtered the butcher cuts the brisket for each of us to share. Below is what I got, I have no idea what part this is. I was thinking about just turning it into burnt ends.

 

[dcecil]

Looks like a flat to me

 

[SmokinVOLfan]

I'm no brisket expert but looks like the flat with the point cut off to me. Smoke that bad boy up as is! Looks nice and trimmed up already. Flat is the best part for slicing.

How many pounds is it?

 

[danbono]

Got to be a flat!!

 

[Geebs]

Thanks guys, it has just a small piece of a fat cap on the other side. Is it the point that most make into burnt ends? Its probably only 3-4 lbs.

 

[SmokinVOLfan]

You are right most people make burnt ends out of the point.

I have a couple of 4 pounders in the freezer too and was trying to decide how to smoke them without drying them out. Ive read on several threads smokin AL has suggested smoking them in pan with some French onion soup and said they always turn out good and moist. Might give that a shot or inject and wrap at 160 to try to keep it moist.

 

[noboundaries]

Definitely a flat. Interesting that the butcher doesn't include the point. Personally, I'd be talking to the butcher to find out what he/she is doing with the missing piece. Is it being ground up for hamburger, labeled something else, or being kept?

Looks nicely trimmed though.

 

[Geebs]

Definitely a flat. Interesting that the butcher doesn't include the point. Personally, I'd be talking to the butcher to find out what he/she is doing with the missing piece. Is it being ground up for hamburger, labeled something else, or being kept?

Looks nicely trimmed though.

I split this cow with 3 others, so I only got a Quarter. Last time we did this I am pretty sure I got the point as it was pretty fatty.

 

[Geebs]

You are right most people make burnt ends out of the point.

I have a couple of 4 pounders in the freezer too and was trying to decide how to smoke them without drying them out. Ive read on several threads smokin AL has suggested smoking them in pan with some French onion soup and said they always turn out good and moist. Might give that a shot or inject and wrap at 160 to try to keep it moist.

I decided to inject this one with a a little beef broth/water mixture. Not sure how well it retained, seemed like it sprung a lot of leaks.

 

[hillbillyrkstr]

Smoke that and slice it!